When you want a soup that’s luxuriously creamy, deeply flavorful, and feels like a special occasion in a bowl, this Shrimp Bisque is the epitome of culinary elegance. Imagine a velvety smooth soup enriched with tender shrimp, aromatic vegetables, and a touch of cream, all brought together with hints of tomato, brandy, and warming spices that create layers of complex flavor. This classic French soup transforms humble shrimp into something extraordinary, with every spoonful delivering that signature bisque richness that coats your spoon and warms you from the inside out. Whether you’re hosting an intimate dinner party, celebrating a special anniversary, or simply want to treat yourself to restaurant-quality cuisine at home, this bisque proves that fine dining doesn’t require a reservation. The best part is that while it tastes like it took hours of chef-level expertise, the actual process is surprisingly straightforward and comes together in less than an hour.
Serving Quantity: 6 servings
Cooking Time: 50 minutes (15 minutes prep, 35 minutes cooking)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 22g
3. Carbohydrates: 18g
4. Fat: 24g
5. Fiber: 2g
6. Sugar: 6g
7. Sodium: 965mg
Ingredients You Need:
For the Bisque:
1. 1.5 pounds large shrimp with shells
2. 4 tablespoons butter, divided
3. 2 tablespoons olive oil
4. 1 medium onion, diced
5. 2 celery stalks, diced
6. 2 carrots, diced
7. 4 garlic cloves, minced
8. 1/4 cup tomato paste
9. 1/4 cup brandy or cognac
10. 4 cups seafood stock or chicken broth
11. 1 can (14.5 ounces) diced tomatoes
12. 1 cup heavy cream
13. 1/4 cup all-purpose flour
14. 2 bay leaves
15. 1 teaspoon paprika
16. 1/2 teaspoon cayenne pepper
17. 1/2 teaspoon dried thyme
18. Salt and pepper to taste
For Garnish:
19. 2 tablespoons fresh parsley, chopped
20. Fresh chives, chopped
21. Extra cooked shrimp
22. Drizzle of heavy cream
Prepare the Shrimp
Peel and devein the shrimp, but save all the shells. This is crucial because the shells contain tons of flavor that will create the base of your bisque. Place the peeled shrimp in a bowl, cover, and refrigerate until needed. Rinse the shells under cold water to remove any debris and set them aside. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Make the Shrimp Stock
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add all the reserved shrimp shells. Cook them for about 3 to 4 minutes, stirring frequently, until they turn pink and fragrant. The shells will release their oils and flavor into the butter. Pour in the seafood stock or chicken broth and add the bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes. This creates a concentrated shrimp-flavored base. Strain the stock through a fine-mesh strainer into a bowl, pressing on the shells to extract all the liquid. Discard the shells and set the flavorful stock aside.
Sauté the Vegetables
Wipe out the pot and return it to medium heat. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Once melted and hot, add the diced onion, celery, and carrots. This classic combination is called mirepoix and forms the aromatic foundation of the bisque. Sauté for about 6 to 8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. The vegetables should be tender but not browned.
Add Garlic and Tomato Paste
Add the minced garlic to the vegetables and cook for about 1 minute until fragrant, stirring constantly to prevent burning. Stir in the tomato paste and cook for 2 to 3 minutes, stirring frequently. Cooking the tomato paste caramelizes it and removes any raw, tinny flavor while deepening the color and richness of the bisque. The mixture should darken and become very aromatic.
Deglaze with Brandy
Carefully pour in the brandy or cognac and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are pure flavor and will enrich your bisque. Let the brandy simmer for about 2 minutes until the alcohol cooks off and the liquid reduces by about half. The brandy adds complexity and depth that elevates this from simple shrimp soup to elegant bisque. If you prefer not to use alcohol, substitute with an additional half cup of stock.
Add Liquids and Seasonings
Pour in the strained shrimp stock and the can of diced tomatoes with their juice. Add the paprika, cayenne pepper, dried thyme, and season with salt and pepper. Stir everything together well and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. This simmering time allows all the flavors to meld together and creates a rich, deeply flavored base.
Make the Roux
In a small bowl, mix the flour with a few tablespoons of the hot soup liquid to create a smooth paste with no lumps. This technique, called tempering, prevents lumps from forming when you add the flour to the hot soup. Slowly pour this mixture into the simmering bisque while stirring constantly. The soup will begin to thicken within a few minutes. Continue simmering for another 5 minutes, stirring occasionally.
Blend Until Smooth
Remove the bay leaves from the soup. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and velvety with no chunks of vegetables remaining. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a regular blender. Never fill a blender more than halfway with hot liquid and always hold the lid down with a kitchen towel. Blend until silky smooth, then return to the pot. The bisque should be thick, creamy, and uniform in texture.
Add Cream and Shrimp
Return the pot to medium-low heat. Slowly stir in the heavy cream until fully incorporated. The bisque will turn a beautiful coral-orange color and become incredibly rich and luxurious. Taste and adjust the seasoning with more salt, pepper, or cayenne if needed. Add the reserved peeled shrimp to the bisque and cook gently for about 3 to 4 minutes, just until the shrimp turn pink and are cooked through. Don’t overcook or they’ll become rubbery.
Final Adjustments
If the bisque seems too thick, thin it with a bit more stock or cream until you reach your desired consistency. It should be thick enough to coat the back of a spoon but still pourable. If it’s too thin, let it simmer for a few more minutes to reduce and thicken. Taste one final time and adjust all seasonings to perfection.
Serve Elegantly
Ladle the hot shrimp bisque into shallow bowls or elegant soup plates. Make sure each serving gets several pieces of shrimp. Drizzle a small swirl of heavy cream on top of each bowl for a classic presentation. Sprinkle with freshly chopped parsley and chives. For an extra special touch, place one or two whole cooked shrimp on top of each serving as a garnish.
Helpful Tips for Success:
1. Don’t skip using the shrimp shells for stock, they provide incredible depth of flavor you can’t get any other way.
2. The brandy or cognac is traditional and adds complexity, but it’s optional if you prefer to avoid alcohol.
3. Blend the bisque very well for that signature silky smooth texture that defines a proper bisque.
4. Add the shrimp at the very end and cook just until done to keep them tender and not rubbery.
5. Make the bisque base ahead of time and add the cream and shrimp just before serving for easier entertaining.
6. Use seafood stock if you can find it for the most authentic flavor, but chicken broth works well too.
7. Adjust the cayenne pepper according to your heat preference, bisque should have a subtle kick.
8. For an even richer bisque, add a tablespoon of butter at the end and swirl it in.
9. Serve with crusty French bread or garlic crostini for dipping and soaking up every drop.
10. Leftover bisque can be refrigerated for up to 3 days but may thicken, just thin with cream or stock when reheating.
11. Don’t let the bisque boil after adding the cream or it might curdle, keep it at a gentle simmer.
12. Add a splash of sherry along with the brandy for an even more complex flavor profile.
13. For a lighter version, substitute half-and-half for heavy cream, though it won’t be quite as rich.
14. Freeze the bisque base without the cream for up to 2 months, then thaw and finish with cream and shrimp.
15. The bisque pairs beautifully with a crisp white wine like Chardonnay or Sauvignon Blanc.
