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Prepare the shrimp: Peel and devein the shrimp, reserving the shells for the stock. Roughly chop the shrimp meat and set aside.

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.

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.

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.

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.

Add cream and season: Stir in the heavy cream, salt, black pepper, and cayenne pepper. Taste and adjust seasonings as needed.

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.

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.

Serve: Ladle the hot bisque into bowls. Garnish with fresh minced chives, if desired, and serve immediately.


Prepare the shrimp: Peel and devein the shrimp, reserving the shells for the stock. Roughly chop the shrimp meat and set aside.

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.

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.

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.

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.

Add cream and season: Stir in the heavy cream, salt, black pepper, and cayenne pepper. Taste and adjust seasonings as needed.

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.

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.

Serve: Ladle the hot bisque into bowls. Garnish with fresh minced chives, if desired, and serve immediately.
