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
- 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
- food processor or blender
- 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
- baby shrimp or chopped shrimp
- thyme leaves
- 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.
Questions and Reviews
Is there anything I can substitute for the Brandy?
You might try Sherry, white wine, or cognac. If you don’t drink alcohol you can leave it out.
Can you make this soup a day ahead
Yes, it will probably get better 🙂
Do I double the ingredients in order to make a big batch of the shrimp bisque?
That should work fine.
I always make shrimp bisque on Christmas Eve but this is the first time I followed this recipe. I made no changes other than using store bought seafood broth. I’ve got to say this is my favorite of all the others. I will stick with this. Thanks so much.
Yay, thanks David!
Cant wait to make this! What can I replace the alcohol with?
You can leave it out, no problem.
This looks delish! Where can I find those gorgeous bowls?!?
I link to the artist in the post, Nicole, she’s a potter I featured a few years ago on the blog here.
Can I make night before
Yes, sure, it will be even better. But be sure to reheat very gently.
My husband and I catch our own shrimp in a cast net in grand Isle Louisiana. Just caught some this morning and I’m excited to try this recipe. I will let you know how it turns out.
Wow, that sounds heavenly!
forgive me if the question appears weird but i haven’t got a clue as to what a ” half and half ” is .
could you please enlighten me ?
it figures in the ingredeients as “2 cups of half and half”
and in the recipe in note 7
many thanks in advance
Half and half is a 50% cream 50% milk mix sold in the dairy section of most grocery stores.
Thanks Dale! And Paul, you can substitute whole milk, or a combination of milk and cream, too.
How many servings does this recipe make?
This serves about 6, Jeannie.
Legit speechless, this shrimp bisque recipe looks unreal! These are so Instagrammable and adorable! Definitely I will prep it on the weekend for my family. Thx Sue!
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!
yay, sounds like a delicious couple of night’s eating in your house Nancy!
Love, love, love any kind of bisque! and you’re right, it’s nice to use something a little cheaper then lobster every once in a while! Thanks for sharing the recipe!