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Shrimp Bisque

Shrimp Bisque recipe image
This luxurious Shrimp Bisque offers a comforting blend of sweet, roasted shrimp broth, aromatic vegetables, and creamy richness. The base is built by saut&# 195;©ing shrimp shells to extract maximum flavor, then simmering with onions, garlic, and tomato paste for depth. A smooth roux thickens the soup, while heavy cream and a splash of sherry add a silky finish. Perfect for a special dinner or a cozy night in, this bisque is elegant yet approachable. Serve with crusty bread for dipping.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 96.5
Description
This luxurious Shrimp Bisque offers a comforting blend of sweet, roasted shrimp broth, aromatic vegetables, and creamy richness. The base is built by saut&# 195;©ing shrimp shells to extract maximum flavor, then simmering with onions, garlic, and tomato paste for depth. A smooth roux thickens the soup, while heavy cream and a splash of sherry add a silky finish. Perfect for a special dinner or a cozy night in, this bisque is elegant yet approachable. Serve with crusty bread for dipping.
Ingredients
  • 1 pound Shrimp; peeled, deveined 1 ga Fish Stock
Directions
  1. 1
    Reserve shrimp shells and peel.
  2. 2
    In a large pot, melt clarified butter over medium heat.
  3. 3
    Add shrimp shells to the pot and sauté until they turn pink and fragrant.
  4. 4
    Add finely diced onion and cook until tender.
  5. 5
    Stir in minced garlic and cook until aromatic, adding more butter if the pan is dry.
  6. 6
    Add paprika and cook for 1-2 minutes to develop color and flavor.
  7. 7
    Stir in tomato paste and mix well.
  8. 8
    Deglaze the pan with dry sherry (or brandy), scraping up any browned bits.
  9. 9
    Pour in fish stock and bring to a simmer.
  10. 10
    Simmer the broth for 15-20 minutes to extract flavor from the shells.
  11. 11
    Prepare a roux by cooking equal parts butter and flour until lightly browned.
  12. 12
    Whisk the roux into the simmering broth in small amounts to thicken the soup.
  13. 13
    Strain the soup through a fine-mesh sieve, pressing on the shells to extract all liquid. Discard solids.
  14. 14
    In a separate skillet, sauté the peeled shrimp in butter until just cooked through.
  15. 15
    Add the cooked shrimp to the strained bisque.
  16. 16
    Stir in heavy cream, Tabasco, Worcestershire sauce, and Old Bay seasoning to taste.
  17. 17
    Heat through gently without boiling and serve immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 96.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 355.3mg15%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Roux Preparation: Make the roux with equal parts butter and flour (or a ratio no lower than 40% butter to 60% flour). Cook for 5 to 8 minutes until it is lightly browned and nutty-smelling before adding to the soup.

Shells: Do not discard the shrimp shells; they are essential for creating the deep, sweet flavor base of the bisque.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or stock if the soup has thickened too much.

Keywords: shrimp, bisque, soup, seafood, cream, rich, dinner, comfort food, appetizer, stock, roux, sherry, garlic, onion, tomato paste, heavy cream, peeled, deveined
Read it online: https://www.chefs-mate.com/recipe/shrimp-bisque-2/