Shrimp Bisque
User Reviews
5
Shrimp Bisque
Description
This Shrimp Bisque begins by cooking shrimp and reserving the shells, which are gently simmered with white wine, broth, and a bay leaf to extract seafood flavor. This broth is strained and combined with butter-sautéed onions, celery, carrots, and garlic, along with tomato paste and dried thyme. After simmering to develop flavor and thicken slightly, the mixture is pureed until smooth. Half and half or heavy cream is stirred in for richness, and finally, finely chopped cooked shrimp are folded back into the bisque. Fresh chives provide a mild onion note as garnish.
The resulting bisque has a creamy and smooth texture with layered flavors of sweet shrimp, aromatic vegetables, and a hint of thyme. The tomato paste offers a mild acidity and depth, balancing the richness. This bisque works well as a starter or light meal on its own.
Leftover bisque keeps for several days when refrigerated and reheating gently while stirring prevents separation. To thicken further, a cornstarch slurry can be added while simmering. This soup showcases how using shrimp shells for broth enhances the seafood taste beyond just shrimp meat.
Ingredients
- 4 tablespoons butter divided
- 1 pound Shrimp with shells, large
- ½ cup white wine dry
- 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 thyme dried 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
- chives for garnish, chopped fresh
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.
Notes
- Store leftover bisque in the refrigerator up to 3-4 days in an airtight container.
- When reheating, stir continuously and heat slowly to prevent separation of cream and broth.
- To thicken the bisque, mix 1 tablespoon cornstarch with 2 tablespoons cold water and gradually add to simmering soup, allowing 2 minutes to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% 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.
User Reviews
Overall Rating
5
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