This shrimp bisque is a hearty, flavorful soup that is perfect for satisfying your soup cravings. The recipe combines the rich flavors of shrimp, vegetables, and spices to create a creamy and delicious dish. The homemade shrimp stock adds depth to the soup, while the fresh parsley garnish gives it a refreshing touch. Whether you're looking for a comforting meal or a dish to impress guests, this shrimp bisque is sure to be a hit!
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Heat olive oil in a large pot over medium heat. Add the shrimp shells and sauté until pink and fragrant.
Add water, bay leaves, and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
In a different pot, melt butter over medium heat. Sauté the onions, garlic, celery, and carrots until softened.
Stir in tomato paste and sprinkle in the flour.
Add white wine and scrape up any browned bits from the bottom of the pot.
Remove bay leaves, pour vegetable mixture into the shrimp stock, and simmer for 15-20 minutes.
Use an immersion blender (or carefully transfer to a blender in batches) to puree the soup until smooth.
Strain the soup and stir in smoked paprika, salt, and pepper.
Add the shrimp to the soup and cook for 3-5 minutes, or until pink and cooked through.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls, garnish with chopped parsley, and enjoy!
For a richer flavor, roast the shrimp shells before making the stock.
If you prefer a thicker bisque, add a bit more flour when making the roux.
Use fresh shrimp for the best flavor, but frozen shrimp can also work in a pinch.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
What can I use instead of white wine?
You can substitute white wine with additional shrimp stock or chicken stock for a non-alcoholic option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I make this bisque ahead of time?
Yes, you can prepare the bisque up to the blending step and store it in the refrigerator. Add the shrimp and cook just before serving.
Can I make this bisque dairy-free?
Yes, you can replace the butter with additional olive oil or a dairy-free butter substitute.
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