Shrimp Bisque
A luxuriously creamy soup that highlights the sweet, delicate flavors of shrimp, perfect as a starter or main course.
Ingredients
For the Bisque
- 1 pound shrimp, peeled and deveined (shells reserved) Fresh or thawed frozen shrimp can be used.
- 3 tablespoons butter Divided into two portions.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional: a splash of lemon juice or hot sauce
Instructions
Preparation
- Ensure that the shrimp are peeled and deveined, keeping the shells aside for later use.
Cooking
- In a large pan, heat 1 tablespoon of butter and olive oil over medium heat.
- Add the shrimp to the pan and cook for 2-3 minutes until they turn pink. Remove the shrimp from the pan and set aside.
- Using the same pot, melt the remaining butter. Add the chopped onion, celery, and minced garlic; sauté until the vegetables are soft and fragrant.
- Stir in the tomato paste and add the reserved shrimp shells, cooking for a few minutes to release flavors.
- Add the flour, mixing well, then slowly pour in the broth while stirring continuously. Bring to a gentle simmer and cook for about 20 minutes.
- Remove the shrimp shells from the pot and blend the soup until smooth. Strain through a fine mesh sieve.
- Return the strained soup to the pot, add the cooked shrimp, heavy cream, paprika, salt, and pepper. Stir well and heat through.
Serving
- Serve warm in bowls, garnished with fresh herbs and alongside crusty bread.
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Notes
Enhance flavor with extra herbs or spices. Store leftovers in an airtight container for up to three days, or freeze for a month.