0 from 75 votes
Shrimp Bisque
A creamy and flavorful biqsue recipe with a rich broth and lots of shrimp.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 382 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 tablespoons butter divided
- 1 pound large shrimp with shells
- ½ cup dry white wine
- 3 cups seafood broth or chicken broth
- 1 bay leaf
- 1 small onion chopped
- 1 rib celery finely diced
- 1 small carrot diced
- 2 cloves garlic minced
- 3 tablespoons tomato paste
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 ½ cups half and half or 1 cup heavy cream
- chopped fresh chives for garnish
Instructions
- Peel the shrimp and reserve the shells.
- In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.
- Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes. Strain and reserve the broth.
- Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
- Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.
- Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.
- Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.
Cup of Yum
Notes
- Leftover bisque can be stored in an airtight container in the fridge for up to 3-4 days. Reheat slowly on the stovetop, stirring constantly so bisque doesn't separate.
- For a thicker soup a cornstarch slurry can be added at the end of cooking. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Slowly drizzle the slurry into the simmering soup while stirring - you may not need all of it. Allow to simmer for 2 minutes to thicken.
Nutrition Information
Calories
382
(19%)
Carbohydrates
13g
(4%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
248mg
(83%)
Sodium
1196mg
(50%)
Potassium
719mg
(21%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
3458IU
(69%)
Vitamin C
7mg
(8%)
Calcium
206mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382 | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 248mg | 83% |
| Sodium | 1196mg | 50% |
| Potassium | 719mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3458IU | 69% |
| Vitamin C | 7mg | 8% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.