Servings
Font
Back
Shrimp Bisque
3.5 from 377 votes

Shrimp Bisque

Shrimp Bisque here is built from a broth made by simmering shrimp shells, enriched with sautéed leeks, garlic, and spices, then combined with cognac and sherry for depth. The bisque is thickened with a roux and enriched with cream and tomato paste, then pureed for a smooth texture. This process lets the shrimp flavor fully infuse the soup for a rich, creamy seafood experience complemented by gentle heat from cayenne and the aromatic herbs used for garnish.

Cook Time
30 mins
Total Time
30 mins
Servings: 6 servings
Calories: 397 kcal
Course: Soup
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. Meanwhile, slice the leeks and then rinse them thoroughly to remove any grit.
  3. 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.
  4. Add the cayenne and the shrimp and cook, stirring constantly, until the shrimp are cooked, about 3 minutes.
  5. Add the cognac and cook for a minute, then the sherry, and cook for 3 more minutes.
  6. Puree the mixture, in 2 batches, in a food processor until it is coarsely pureed. Set aside.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 397

% 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.