Rich, velvety, and deeply aromatic, this classic shrimp bisque combines a savory homemade seafood base with a touch of cream and dry sherry for a sophisticated finish. A luxurious, restaurant-quality soup that is surprisingly simple to master at home. Ready in 45 minutes.
Serves: 4 Prep: 10 min | Cook: 35 min
Ingredients:
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1 lb large shrimp, peeled and deveined (reserve shells)
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2 Tbsp olive oil
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3 Tbsp butter
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1 small onion, finely diced
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1 carrot, finely diced
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1 stalk celery, finely diced
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3 cloves garlic, minced
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2 Tbsp tomato paste
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3 Tbsp all-purpose flour
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¼ cup dry sherry or white wine
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3 cups seafood stock (or chicken stock)
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1 tsp paprika
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¼ tsp cayenne pepper
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1 cup heavy cream
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1 Tbsp fresh lemon juice
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2 Tbsp chopped fresh chives or parsley
Instructions:
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Extract Flavor: Heat olive oil in a large pot over medium-high heat. Add reserved shrimp shells and cook, stirring frequently, until they turn bright pink and fragrant (~3–4 min). Remove shells and discard.
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Sauté Aromatics: In the same pot, melt 1 tablespoon of butter. Add onion, carrot, and celery. Sauté until softened (~5 min). Stir in garlic and tomato paste; cook for 1 minute.
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Create Roux: Add the remaining 2 tablespoons of butter and sprinkle in the flour. Whisk for 2 minutes to cook out the raw flour taste.
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Deglaze and Simmer: Pour in the sherry, scraping up any browned bits from the bottom. Slowly whisk in the stock, paprika, and cayenne. Bring to a low boil, then reduce heat and simmer for 15 minutes.
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Blend: For a perfectly smooth texture, use an immersion blender (or a standard blender in batches) to puree the soup until velvety.
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Cook Shrimp: Return the soup to a low simmer. Add the raw shrimp and cook until pink and opaque (3–4 min).
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Finish: Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Heat through but do not boil.
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Garnish: Ladle into bowls and top with fresh chives or parsley.
Serve with: Crusty sourdough bread, oyster crackers, or a side of steamed asparagus.