Shrimp Bisque
Shrimp Bisque Say it: shrimp bisk
Shrimp bisque is a velvety Louisiana seafood soup made by simmering shrimp shells into a fragrant stock, then combining that stock with a buttery roux, sweet aromatics, tomato paste, and cream. The shrimp themselves are poached until tender and blended into the soup for a smooth, coral-colored bisque with a gentle Creole kick. It is a restaurant favorite and a home celebration dish, often served with crusty bread to sop up every drop.
Shrimp Bisque
Shrimp Bisque
Pronounced shrimp bisk
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the shrimp, reserving the shells, and refrigerate the shrimp. In a large pot, heat the oil over medium-high heat; add the shells, half the onion, half the carrot, half the celery, 2 garlic cloves, the bay leaf, and 1/2 tsp of the salt. Cook for 3 to 4 minutes, until the shells turn pink and the vegetables soften.
Add the water to the pot and bring to a boil. Reduce the heat and simmer gently for 25 minutes, then strain through a fine-mesh sieve, pressing on the solids to extract as much stock as possible; discard the solids. You should have about 4 cups (960 ml) stock.
In the same pot, melt the butter over medium heat. Add the remaining onion, carrot, celery, and garlic and cook for 6 to 8 minutes, until soft and translucent. Stir in the tomato paste and Creole seasoning and cook for 1 minute, until the paste darkens. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
Pour in the sherry and scrape up the browned bits from the bottom of the pot; cook for 30 seconds, until the sherry is mostly evaporated. Gradually whisk in the reserved stock. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until slightly thickened and it coats the back of a spoon.
Add the shrimp and simmer for 3 to 4 minutes, until pink and firm. Remove 4 shrimp for garnish. Blend the soup with an immersion blender until smooth, or cool slightly and blend in batches.
Stir in the cream and warm over low heat, until hot but not boiling. Add the lemon juice, the remaining 1/4 tsp salt, and the pepper; taste and adjust seasoning.
Ladle into bowls and top with the reserved shrimp and chopped parsley.
Regional variants
Some cooks add a splash of brandy or Cognac in place of the sherry, and a pinch of cayenne can sharpen the finish.
Cook's notes
- Do not boil the soup after adding the cream; gentle heat keeps the texture smooth and prevents curdling.
- For a deeper stock, let the shrimp shells cook until deeply pink before adding the water.
- If using an immersion blender, keep it tilted and submerged to avoid splashing hot soup.
Serve with
Crusty French bread and a simple green salad; iced tea or a crisp white wine.
Make ahead and storage
Cool, cover, and refrigerate for up to 2 days. Reheat gently over low heat, adding a splash of water or stock if the soup thickens too much.
