Shrimp Bisque
User Reviews
3.5
Shrimp Bisque
Description
The Shrimp Bisque uses the flavors of shrimp shells to create a homemade stock, which forms the soup's foundation. Cooking sautéed leeks and garlic with spices adds savory layers, while the addition of cognac and sherry introduces a subtle acidity and complexity. The shrimp cook briefly before pureeing to blend their flavor and texture into the base. A classic roux with butter and flour thickens the bisque, with half and half and tomato paste rounding out its creaminess and color.
The final bisque is smooth and velvety, with a rich seafood character balanced by mild heat from cayenne pepper and the sweet acidity of tomato paste. Baby shrimp and thyme garnish the bowl, adding texture and fresh herb notes. This bisque works well as a starter or light main course, ideal for an elegant dinner or comfort food with a refined twist.
Note that cooking the bisque slowly and avoiding browning the roux keeps the texture velvety and the flavors balanced. The recipe adapts a classic approach with cognac and sherry to enrich the broth while maintaining shrimp as the central flavor.
Ingredients
- 1 pound Shrimp shelled and deveined, reserve the shells, medium or large size
- 2 leek
- 3 Tbsp olive oil
- 2 cloves garlic
- 1/4 tsp cayenne pepper
- 1/4 cup cognac or brandy
- 1/4 cup dry sherry
- 4 Tbsp butter
- 1/4 cup flour
- 2 cups half and half
- 1/2 cup tomato paste
- 1 tsp salt or to taste
- 1 tsp black pepper freshly cracked
garnish
- baby shrimp or chopped shrimp
- thyme leaves
Instructions
- First make the stock ~ put 4 cups water in a pot, along with the shrimp shells and bring to a boil. Let simmer for 15 minutes. Strain the broth and add water if necessary to make 3 3/4 cups. Set aside.
- Meanwhile, slice the leeks and then rinse them thoroughly to remove any grit.
- Heat the oil in a soup pot and saute the leeks for 5 minutes until softened but not browned. Add the garlic and cook for another minute.
- Add the cayenne and the shrimp and cook, stirring constantly, until the shrimp are cooked, about 3 minutes.
- Add the cognac and cook for a minute, then the sherry, and cook for 3 more minutes.
- Puree the mixture, in 2 batches, in a food processor until it is coarsely pureed. Set aside.
- Melt the butter in the same pan and add the flour ~ cook for one minute, stirring constantly. Do not let it brown. Add the half and half and cook over medium heat until it is hot and thickened. Stir or whisk constantly.
- Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat over medium heat until hot but not boiling. Season to taste, and serve in small bowls, garnished with fried leeks or chopped shrimp and thyme leaves.
Notes
- The shrimp shells are simmered to make a flavorful stock which is the base of the soup.
- Use fresh shrimp for cooking and saving shells for stock to maximize flavor.
- The bisque thickens with a butter and flour roux before adding cream and tomato paste.
- Garnish with baby shrimp and fresh thyme for enhanced texture and aroma.
- This recipe is lightly adapted from Ina Garten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 240mg | 80% |
| Sodium | 1254mg | 52% |
| Potassium | 461mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1381IU | 28% |
| Vitamin C | 13mg | 14% |
| Calcium | 226mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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