This creamy shrimp bisque is a warm hug in a bowl! Made with tender shrimp and rich flavors, it’s perfect for a cozy night in or a special gathering.
Honestly, nothing beats a bowl of this bisque with some crusty bread on the side. Just the thought of it makes my day better! 😊
I love how simple it is to whip this up. A quick roast of shrimp, blend, and simmer—easy as pie and oh-so-satisfying!
Key Ingredients & Substitutions
Shrimp: I recommend using large shrimp for a satisfying bite. If fresh shrimp isn’t available, frozen shrimp works just as well—just thaw them beforehand!
Seafood Stock: For depth of flavor, I use seafood stock. If you can’t find it, chicken broth or vegetable stock can work in a pinch.
Olive Oil or Butter: I prefer butter for a richer flavor, but olive oil is a great alternative, especially for a lighter version.
Heavy Cream: To make it lighter, you can use half-and-half or even coconut milk for a dairy-free option, but it will change the flavor a bit.
White Wine: While optional, a splash of white wine adds complexity. If you prefer not to use alcohol, replace it with extra seafood stock or a little lemon juice for brightness.
How Do I Make Sure My Bisque is Creamy and Smooth?
The key to a creamy shrimp bisque is in the broth and the way you blend it. After you cook the vegetables and shrimp shells, strain out the solids for a silky base. Make sure to use a fine mesh sieve for the best results!
- After straining, whisk together flour and some heavy cream before adding it to the broth. This helps prevent lumps.
- Always heat the bisque gently after adding the cream. Quick boiling can curdle the cream, so go slow!
- Adjust the seasoning at the end, as the flavors develop during cooking. It’s easier to add salt or lemon juice later than to fix an overly seasoned dish.
How to Make Shrimp Bisque?
Ingredients You’ll Need:
For the Bisque:
- 1 lb large shrimp, peeled and deveined (reserve shells)
- 4 cups seafood stock or water
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 2 tbsp tomato paste
- 1/2 cup dry white wine (optional)
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- Fresh chives or parsley, chopped for garnish
- Lemon juice (optional, to brighten)
How Much Time Will You Need?
This shrimp bisque takes about 15 minutes to prepare and about 30-40 minutes to cook, including the simmering time for flavor. It’s a bit of a labor of love, but the result is completely worth the wait!
Step-by-Step Instructions:
1. Sauté the Shrimp Shells:
In a large pot, heat the olive oil or butter over medium heat. Add the shrimp shells and sauté them until they turn fragrant and pink, which takes around 5 minutes. This step builds a delicious base for your bisque.
2. Cook the Vegetables:
Now, toss in the chopped onion, garlic, celery, and carrot into the pot with the shells. Stir occasionally and cook until the veggies have softened, about 7 minutes. This adds a lot of flavor to your soup!
3. Add Flavor Boosters:
Stir in the tomato paste and paprika, cooking for an additional 2 minutes to bring out their delicious flavors. Yum!
4. Create the Broth:
If you’re using white wine, pour it in now and let it reduce for a few minutes. After that, add in your seafood stock or water, bringing it all to a boil. Then, reduce the heat and let it simmer for about 20-30 minutes to maximize the flavor.
5. Sear the Shrimp:
While your broth is simmering, season the peeled shrimp with salt, pepper, and a dash of paprika. In a skillet over medium-high heat, sear the shrimp for about 1-2 minutes on each side until they’re just cooked through. Set these delicious gems aside for later!
6. Strain the Broth:
Once your broth has simmered to perfection, take the pot off the heat. Strain the broth through a fine mesh sieve to remove the solids, discarding them. Give the broth a good swirl in the pot to ensure it’s smooth and clean.
7. Thicken it Up:
In a small bowl, whisk a few tablespoons of heavy cream with the flour until smooth. Slowly whisk this mixture into the strained broth over low heat to help thicken it. Keep stirring for a bit!
8. Add the Cream:
Now, stir in the rest of the heavy cream and gently warm the bisque without bringing it to a boil. Give it a taste and adjust the seasoning with salt, pepper, and some lemon juice if you’d like. This brightens everything up!
9. Serve the Bisque:
When you’re ready, ladle the warm bisque into bowls. Top each serving with those perfectly seared shrimp and a sprinkle of fresh chives or parsley for a bit of color.
10. Enjoy!
Serve it hot, ideally with some crusty bread on the side for dipping. Your rich, creamy shrimp bisque will surely be a hit—enjoy every bite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before using them. You can thaw them overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat them dry before seasoning.
What if I Don’t Have Seafood Stock?
No worries! You can substitute seafood stock with chicken broth or vegetable broth. Both options will still yield a tasty bisque, though seafood stock adds a deeper flavor profile.
How Can I Store Leftover Bisque?
Store any leftover shrimp bisque in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to maintain the creamy texture.
Can I Make This Bisque Ahead of Time?
Yes, you can prepare the bisque ahead of time! Just make it up to the point of adding the cream, cool it, and store it in the fridge for up to 2 days. When ready to serve, reheat gently and stir in the cream right before serving for a fresh taste.
