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–+ servings
Ingredients for Shrimp Bisque including fresh shrimp, heavy cream, fresh chives, and aromatic vegetables.
FL Recipes

The Ultimate Creamy Shrimp Bisque Recipe

Master the art of elegant seafood with this creamy, velvety pale orange shrimp bisque. Garnished with plump pink shrimp, a heavy cream swirl, golden olive oil, and fresh chives, it's a visually stunning, restaurant-quality masterpiece.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Soup
Cuisine: American, French
Calories: 395
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shrimp Bisque Ingredients
  • 1 lb large raw shrimp (shell-on) Peeled, shells reserved. 12 kept whole for garnish, remaining chopped.
  • 4 tbsp unsalted butter Divided use (1 tbsp for shells, 3 tbsp for roux).
  • 1 cup chopped onion Approx. 150g.
  • 1/2 cup chopped celery Approx. 60g.
  • 1/2 cup chopped carrots Approx. 60g.
  • 2 tbsp tomato paste Crucial for the pale orange color.
  • 1/4 cup Cognac or dry sherry For deglazing.
  • 3 cups seafood stock Or chicken stock.
  • 1/4 cup all-purpose flour For thickening the soup.
  • 1/2 cup heavy cream Stirred into the final blended base.
  • 2 tbsp heavy cream Reserved for the delicate swirl garnish.
  • 1 tbsp extra virgin olive oil For the golden drizzle.
  • 1 tbsp fresh green chives Finely chopped.

Equipment

  • 1 Heavy-Bottomed Dutch Oven Essential for evenly caramelizing the shells without scorching.
  • 1 Fine-mesh strainer Crucial for removing shells to create a perfectly smooth, velvety texture.
  • 1 High-Speed Blender Used to purée the soup into a flawless pale orange liquid.

Method
 

Making the Bisque
  1. Peel 1 lb (450g) of shrimp, saving all the shells. Set aside 12 whole shrimp for garnish, and roughly chop the rest. Melt 1 tbsp of butter in a Dutch oven over medium-high heat. Add shells and sauté for 4-5 minutes until bright pink.
  2. Reduce heat to medium. Add onions, celery, and carrots; sauté for 6-8 minutes. Stir in tomato paste, cooking for 2 minutes to caramelize. Pour in Cognac to deglaze the pan.
  3. Add seafood stock, bring to a boil, then simmer gently for 20 minutes. Pour through a fine-mesh strainer into a bowl, pressing the shells to extract liquid. Discard solids.
  4. Melt remaining 3 tbsp butter in the pot. Whisk in flour and cook 2 minutes. Gradually whisk in the strained broth. Add chopped shrimp and simmer 5 minutes. Transfer to a blender and purée until smooth. Return to pot and stir in 1/2 cup heavy cream. Keep warm on low.
  5. In a small skillet, sauté the 12 reserved whole shrimp in a little butter for 1-2 minutes per side until perfectly pink and plump.
  6. Ladle the pale orange bisque into bowls. Arrange 3 whole shrimp in the center of each. Add a heavy cream swirl, a drizzle of golden olive oil, and a sprinkle of chopped fresh green chives.

Nutrition

Calories: 395kcalProtein: 21gFat: 26gFiber: 2g

Notes

Do not boil the soup once the heavy cream has been added to prevent separating.
Squeeze the shells firmly when straining to ensure maximum color and flavor transfer.
Keyword Creamy Bisque,Seafood Soup,shrimp bisque

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