Shrimp Bisque
A rich and creamy seafood soup featuring shrimp and aromatic vegetables, perfect for any gathering or cozy night in.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined (shells reserved) Use fresh or high-quality frozen shrimp.
- 3 tablespoons butter Divided into two for cooking.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons flour For thickening the soup.
- 4 cups chicken or seafood broth
- 1 cup heavy cream Adjust for creaminess preference.
- 1 teaspoon paprika Adjust for spice preference.
- to taste Salt and pepper
- optional splash of lemon juice or hot sauce For serving.
Instructions
Cooking the Shrimp
- In a large pan, heat a tablespoon of butter and the olive oil over medium heat.
- Add the shrimp and cook for about 2-3 minutes until they turn pink, then remove and set aside, reserving the shells.
Preparing the Stock
- In the same pot, melt the remaining butter over medium heat, then add the chopped onion, celery, and garlic until soft.
- Stir in the tomato paste and mix well.
- Add the shrimp shells and cook for a few minutes to release their flavor.
- Sprinkle in the flour and stir to combine, cooking until it turns a light golden color.
- Gradually pour in the broth while stirring to form a soup-like texture. Bring to a gentle simmer for about 20 minutes.
Blending and Finishing
- Remove shrimp shells with tongs, then blend the soup until smooth.
- Strain through a fine-mesh sieve for a silky finish.
- Return the soup to the pot, add cooked shrimp, heavy cream, and paprika, seasoning to taste.
- Heat through and serve with optional lemon juice or hot sauce.
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Notes
Serve in bowls with fresh herbs on top and bread or crackers on the side. Can store leftovers for up to three days in the fridge or freeze for up to three months.