Creamy Shrimp Bisque ~ it’s a little bit retro, a little bit ‘ladies who lunch’, but this delicious shrimp chowder is ready for a comeback! Enjoy it as an appetizer in small bowls, or as a light meal with a chunk of bread and a salad.
shrimp bisque is a creamy French shellfish soup, alot like a chowder, but bumped up a notch
Seafood bisques are definitely of the last century, but that doesn’t mean we should let them languish there. These elegant soups have so much to offer, from their creamy texture and beautiful pale pink color to their supercharged flavors. And while lobster and crab might be too pricey for everyday, shrimp is easy to come by and plentiful. Frozen shrimp is a completely acceptable option.
What you’ll need for a great shrimp bisque
- shrimp ~ fresh or frozen, start with medium or large shell-on shrimp. You’ll use those shells to make a broth.
- leeks ~ the gentle allium, leeks are sweet and onion-y without the bite.
- olive oil
- garlic
- cayenne
- cognac and sherry ~ raid the liquor cabinet for this soup and you’ll be richly rewarded with restaurant style flavor.
- butter and flour for a roux to thicken the soup.
- half and half
- tomato paste ~ this is what gives shrimp bisque its exquisite color.
- salt and pepper
Little variations make each shrimp bisque recipe unique
The bones of a good shrimp bisque are always the same no matter what recipe you go with ~ there’s shrimp, of course, aromatic veggies, stock, cream, tomato paste, brandy, sherry, and a bit of spice. It’s the little extra touches that distinguish one recipe from another, but you don’t want to stray too far from tradition, because that’s what makes this soup a classic. Here are a few of the ways famous chefs have put their own special spin on it~
- Emeril uses lots of fresh herbs to distinguish his bisque.
- Martha actually roasts and purees the shells right into her shrimp bisque ~ I wasn’t expecting that one, but it turns out this is the most authentic way to do it…leave it to Martha!
- Tyler freshens his up with orange zest.
- Paula tops her soup with crunchy homemade croutons.
This shrimp bisque owes some of its flavor to a from-scratch stock that’s made using the shrimp shells. The flavor is delicate and the color is beautiful . The cognac and sherry add that unmistakable restaurant flair to an already luxurious soup.
TIP: Shrimp bisque is rich, so serve it in smaller bowls, a little goes a long way.
My friend Sandy makes my beautiful soup bowls, read about her and see her work in my American Artisans post.
Reader Rave ~
“Delish! Followed the basic instructions but used leftovers from the shrimp boil the night before. (potatoes and corn.) So glad I had shrimp stock in the freezer and didn’t have cognac so used straight sherry and still received rave reviews. Thanks Sue, can’t wait to make this again!” ~Nancy
Shrimp Bisque
Equipment
- food processor or blender
Ingredients
- 1 pound medium or large shrimp, shelled and deveined, reserve the shells
- 2 leeks
- 3 Tbsp olive oil
- 2 cloves garlic
- 1/4 tsp cayenne pepper
- 1/4 cup cognac or brandy
- 1/4 cup dry sherry
- 4 Tbsp butter
- 1/4 cup flour
- 2 cups half and half
- 1/2 cup tomato paste
- 1 tsp salt, or to taste
- 1 tsp freshly cracked black pepper
garnish
- baby shrimp or chopped shrimp
- thyme leaves
Instructions
- First make the stock ~ put 4 cups water in a pot, along with the shrimp shells and bring to a boil. Let simmer for 15 minutes. Strain the broth and add water if necessary to make 3 3/4 cups. Set aside.
- Meanwhile, slice the leeks and then rinse them thoroughly to remove any grit.
- Heat the oil in a soup pot and saute the leeks for 5 minutes until softened but not browned. Add the garlic and cook for another minute.
- Add the cayenne and the shrimp and cook, stirring constantly, until the shrimp are cooked, about 3 minutes.
- Add the cognac and cook for a minute, then the sherry, and cook for 3 more minutes.
- Puree the mixture, in 2 batches, in a food processor until it is coarsely pureed. Set aside.
- Melt the butter in the same pan and add the flour ~ cook for one minute, stirring constantly. Do not let it brown. Add the half and half and cook over medium heat until it is hot and thickened. Stir or whisk constantly.
- Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat over medium heat until hot but not boiling. Season to taste, and serve in small bowls, garnished with fried leeks or chopped shrimp and thyme leaves.
Notes
Nutrition
We are in Florida for 6 weeks and always eat more seafood while here. Just an association of being near water a guess. I know we would love this. The Farmers’ Market had some beautiful royal red shrimp last Saturday. Will give this recipe a try Sue. Thanks so much.
I just got back from Florida, Penny ~ maybe that’s what made me crave this soup!
I am in LOVE with your soup bowls!! And this shrimp bisque needs to happen for dinner in my house! Perfect starter for a date night in dinner!
This looks amazing! I love the soup bowls your friend makes too!
I haven’t made a bisque of any description in ages. It’s actually on my list of things to do again. Shrimp bisque might be the best and easiest — good shrimp are everywhere. And frozen ones are of good quality and always in season. Good stuff — thanks.
Yes, you’re right, I hadn’t thought of that, you could use frozen shrimp, but I think the flavor might suffer a little, and how would you make the stock? I thiknk you can freeze shrimp shells when you have them and use them later to make stock, that’s a solution 🙂
I don’t know why bisque isn’t on the menu more often, but having read this I’ll be adding it on soon I’m sure! I love the colour and it looks like it’d taste fantastic…now just to train my other half to love seafood as much as I do!
Yum! I love seafood bisques and have yet to cook any on my own. Your recipe is divine!
I think this would be the perfect starter for a dinner party! Looks amazing!
Yes, and perfect to serve in all those tiny vintage bowls I’m forever collecting from the thrift store!
I am a bisque lover from way back 🙂 So glad to see you resurrecting it here. It looks absolutely delicious!
I would love mine with crunch croutons, please! Beautiful soup bowls, Sue.
Thanks Angie, those bowls are from my friend Sandy, I’ve done an American Artisans post on her work ~ https://theviewfromgreatisland.com/kiln-house-pottery-giveaway/
Thanks for bringing bisque back into the light! I’ve always heard that shrimp shells add a richness to the broth but I’ve never tried making a stock like this. I love the color, the history and all the variations! Sharing and pinning!
Thanks Tricia, I loved making the broth, it was so much quicker than a chicken broth, it just takes minutes, and the color and flavor really come through 🙂