Classic Shrimp Bisque
Classic Shrimp Bisque
Ingredients
For the Shrimp Stock
- 1 pound shrimp shells, from 1 pound shrimp
- 4 cups water
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 1/2 onion, roughly chopped
- 1 bay leaf
- 1/2 teaspoon black peppercorns
For the Bisque Base
- 3 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 garlic clove, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed, and roughly chopped
- 1 tablespoon olive oil
For Garnish (Optional)
- 1 tablespoon fresh chives, minced
Instructions
- 1
Prepare the shrimp: Peel and devein the shrimp, reserving the shells for the stock. Roughly chop the shrimp meat and set aside.
⏱️ 10 min
- 2
Make the shrimp stock: In a medium saucepan, combine the reserved shrimp shells, water, celery, carrot, onion, bay leaf, and black peppercorns. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 3 cups of stock. Set aside.
⏱️ 25 min
- 3
Sauté aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Build the base: Stir in the tomato paste and cook for 1 minute, stirring constantly. Sprinkle in the all-purpose flour and cook, stirring, for 2 minutes to create a roux.
⏱️ 3 min
- 5
Deglaze and simmer: Slowly whisk in the dry sherry, scraping up any browned bits from the bottom of the pot. Gradually whisk in the reserved shrimp stock until smooth. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld and the bisque to thicken slightly.
⏱️ 15 min
- 6
Add cream and season: Stir in the heavy cream, salt, black pepper, and cayenne pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 7
Cook the shrimp: In a separate small skillet, heat the olive oil over medium-high heat. Add the chopped shrimp and cook for 2-3 minutes, or until pink and opaque. Do not overcook.
⏱️ 3 min
- 8
Finish the bisque: Stir the cooked shrimp into the bisque. Heat through gently for 1-2 minutes, but do not boil after adding the shrimp.
⏱️ 2 min
- 9
Serve: Ladle the hot bisque into bowls. Garnish with fresh minced chives, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Shrimp Bisque
Ingredients
For the Shrimp Stock
- 1 pound shrimp shells, from 1 pound shrimp
- 4 cups water
- 1 celery stalk, roughly chopped
- 1 carrot, roughly chopped
- 1/2 onion, roughly chopped
- 1 bay leaf
- 1/2 teaspoon black peppercorns
For the Bisque Base
- 3 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 garlic clove, minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed, and roughly chopped
- 1 tablespoon olive oil
For Garnish (Optional)
- 1 tablespoon fresh chives, minced
Instructions
- 1
Prepare the shrimp: Peel and devein the shrimp, reserving the shells for the stock. Roughly chop the shrimp meat and set aside.
⏱️ 10 min - 2
Make the shrimp stock: In a medium saucepan, combine the reserved shrimp shells, water, celery, carrot, onion, bay leaf, and black peppercorns. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the stock through a fine-mesh sieve, discarding the solids. You should have about 3 cups of stock. Set aside.
⏱️ 25 min - 3
Sauté aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the minced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Build the base: Stir in the tomato paste and cook for 1 minute, stirring constantly. Sprinkle in the all-purpose flour and cook, stirring, for 2 minutes to create a roux.
⏱️ 3 min - 5
Deglaze and simmer: Slowly whisk in the dry sherry, scraping up any browned bits from the bottom of the pot. Gradually whisk in the reserved shrimp stock until smooth. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld and the bisque to thicken slightly.
⏱️ 15 min - 6
Add cream and season: Stir in the heavy cream, salt, black pepper, and cayenne pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 7
Cook the shrimp: In a separate small skillet, heat the olive oil over medium-high heat. Add the chopped shrimp and cook for 2-3 minutes, or until pink and opaque. Do not overcook.
⏱️ 3 min - 8
Finish the bisque: Stir the cooked shrimp into the bisque. Heat through gently for 1-2 minutes, but do not boil after adding the shrimp.
⏱️ 2 min - 9
Serve: Ladle the hot bisque into bowls. Garnish with fresh minced chives, if desired, and serve immediately.
⏱️ 1 min