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Shrimp Bisque Recipe with Sherry

This silky shrimp bisque recipe is rich in flavor and elevated with a splash of sherry. Wonderful for special occasions, such as Valentine's Day!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 Servings (appetizer)
Calories: 200 kcal
Course: Soup
Cuisine: American

Ingredients

  • ¾ pound medium shrimp shelled & deveined, shells reserved
  • 3 tablespoons olive oil divided
  • ⅓ cup dry sherry
  • 5 cups water
  • 1 carrot chopped
  • 1 large stalk celery chopped
  • 1 medium yellow onion chopped
  • 1 tablespoon + 1 teaspoon long-grain white rice
  • 1 tablespoon + 1 teaspoon tomato paste
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • ¼ cup heavy cream (whipping cream)

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a medium saucepan set over moderately high heat. Add shrimp shells and cook, stirring frequently, until the tails turn pink, about 2 minutes.
  2. Add sherry and cook, stirring frequently, until most of sherry is evaporated.
  3. Add water and bay leaf, bring the mixture to a boil, then reduce to a simmer. Let the mixture simmer, uncovered for 20 minutes.
  4. Pour shrimp stock through a fine-mesh strainer into a bowl. Press gently on the shrimp shells to release extra liquid. Discard shells and bay leaf.
  5. While stock is cooking, heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add the shrimp and cook, stirring frequently, until the shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp to a bowl and set aside.
  6. To the saucepan, add 1 tablespoon olive and carrots, celery, and onion. Cook until the onion and celery are soft, about 5 minutes.
  7. Stir in shrimp stock, rice, tomato paste, cayenne pepper, and salt.
  8. Cover the saucepan and simmer the mixture until the rice is tender, about 20 minutes.
  9. Reserve 8 shrimp and stir the remaining shrimp into the soup. Allow the mixture to cool for 10 minutes.
  10. Using an immersion blender or a regular blender (in 2 to 3 batches), puree the soup until smooth. Take care not to burn yourself.
  11. Return the soup to the saucepan and stir in cream. Reheat on low.
  12. Serve soup and garnish each serving with 2 of the reserved shrimp.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 1small bowl Calories 200kcal (10%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 16g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Cholesterol 17mg (6%) Sodium 362mg (15%) Potassium 178mg (5%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 2899IU (58%) Vitamin C 4mg (4%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings (appetizer)

Amount Per Serving

Calories 200

% Daily Value*

Serving 1small bowl
Calories 200kcal 10%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 16g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Cholesterol 17mg 6%
Sodium 362mg 15%
Potassium 178mg 4%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 2899IU 58%
Vitamin C 4mg 4%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.