Shrimp Seafood Bisque

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Of course! Shrimp Seafood Bisque is the epitome of luxury in a bowl. It’s a rich, velvety, and intensely flavorful soup that feels incredibly special.

A true bisque is characterized by its smooth, creamy texture and the deep flavor that comes from using the shells of the seafood to make a stock. This recipe guides you through that process—it’s well worth the effort.

Shrimp Seafood Bisque

This recipe creates a deeply flavorful, restaurant-quality bisque by building layers of flavor, starting with a homemade shrimp stock.

Yields: 4-6 servings
Prep time: 30 minutes
Cook time: 1 hour

Ingredients

For the Shrimp & Stock:

· 1 lb (450g) large raw shrimp, peeled and deveined (SAVE THE SHELLS!)
· 3 tablespoons olive oil or butter, divided
· 1 small onion, roughly chopped
· 1 carrot, roughly chopped
· 1 celery stalk, roughly chopped
· 2 cloves garlic, smashed
· 1 tablespoon tomato paste
· ¼ cup brandy or dry sherry (optional, but highly recommended)
· 4 cups seafood stock or chicken stock
· 1 bay leaf
· 1 teaspoon whole black peppercorns
· A few sprigs of fresh thyme or ½ tsp dried thyme

For the Bisque:

· 3 tablespoons butter
· 1 small onion, finely diced
· 2 tablespoons all-purpose flour
· ½ cup long-grain white rice (this is the classic thickener, making it gluten-free)
· ¼ cup brandy or dry sherry
· 1 cup heavy cream
· 2 tablespoons tomato paste
· 1 teaspoon smoked paprika
· Salt and freshly ground black pepper to taste
· Cayenne pepper just a pinch (optional, for a subtle kick)
· Fresh parsley or chives, chopped, for garnish

Instructions

Step 1: Make the Shrimp Stock (The Flavor Foundation)

  1. Sauté Shells: In a large pot or Dutch oven, heat 2 tablespoons of oil or butter over medium-high heat. Add the reserved shrimp shells and cook, stirring frequently, for 5-7 minutes until they turn pink and fragrant.
  2. Sauté Aromatics: Add the chopped onion, carrot, celery, and smashed garlic. Cook for another 5 minutes until the vegetables begin to soften.
  3. Add Tomato Paste & Deglaze: Stir in the 1 tablespoon of tomato paste and cook for 1 minute. If using, pour in the ¼ cup of brandy or sherry. Let it simmer and reduce by half, scraping any browned bits from the bottom of the pot.
  4. Simmer: Add the 4 cups of stock, bay leaf, peppercorns, and thyme. Bring to a boil, then reduce heat and simmer, uncovered, for 25-30 minutes.
  5. Strain: Pour the entire mixture through a fine-mesh strainer into a bowl, pressing on the solids to extract all the liquid. You should have about 3-4 cups of rich shrimp stock. Discard the solids. Set the stock aside. Wipe the pot clean.

Step 2: Cook the Shrimp & Make the Bisque Base

  1. Cook Shrimp: Season the peeled shrimp with salt and pepper. In the now-clean pot, heat the remaining 1 tablespoon of oil/butter over medium-high heat. Cook the shrimp for 1-2 minutes per side, just until pink and opaque. Do not overcook. Remove the shrimp with a slotted spoon and set aside.
  2. Sauté Aromatics: In the same pot, melt the 3 tablespoons of butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 5-7 minutes.
  3. Make the Roux: Sprinkle the flour over the onions and cook, stirring constantly, for 1-2 minutes to form a pale roux.
  4. Add Rice and Stock: Gradually whisk in the reserved shrimp stock. Add the ½ cup of white rice. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is very tender.

Step 3: Blend and Finalize

  1. Puree: Carefully puree the soup until completely smooth. You can use an immersion blender directly in the pot or work in batches with a countertop blender (be careful with hot liquid!).
  2. Strain (Optional but Recommended): For an ultra-silky texture, strain the pureed soup through a fine-mesh strainer back into the pot, pressing it through with a spatula.
  3. Finish the Soup: Return the bisque to low heat. Stir in the heavy cream, 2 tablespoons of tomato paste, smoked paprika, and the second ¼ cup of brandy/sherry (if using). Season with salt, black pepper, and a tiny pinch of cayenne. Heat gently until warmed through; do not boil.
  4. Add Shrimp: Chop the reserved cooked shrimp into bite-sized pieces and stir most of them into the bisque, saving a few for garnish.

Step 4: Serve

  1. Ladle the hot bisque into bowls.
  2. Garnish with the remaining shrimp, a sprinkle of fresh parsley or chives, and a drizzle of cream if desired.

Chef’s Tips & Variations

· The Secret to Depth of Flavor: Toasting the shells is non-negotiable. It creates a deep, roasted seafood flavor that is the soul of the bisque.
· Seafood Swap/Addition: Feel free to add other seafood! Scallops or lump crabmeat are excellent additions. Add lump crabmeat at the very end to avoid breaking it up.
· No Alcohol? You can omit the brandy/sherry. Substitute with an extra tablespoon of tomato paste and a squeeze of lemon juice at the end for acidity.
· Lobster Bisque: This is the exact same method! Simply substitute 1 lb of lobster shells (from 2-3 lobsters) for the shrimp shells and use cooked lobster meat instead of shrimp.
· Make Ahead: The bisque can be made completely ahead of time and reheated gently. It often tastes even better the next day.

Enjoy your incredible, homemade Shrimp Seafood Bisque—it’s a true labor of love that delivers an unforgettable dining experience.

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