This shrimp bisque the recipe is as easy as it is elegant!
Made with a tomato and vegetable base, aromatic herbs and tender prawns, this rich and creamy soup is a perfect starter or light main dish.
It’s ready to enjoy in no time!
Homemade shrimp bisque
- Seafood Biscuits Are Delicious “Retro Recipes” Worth Perfecting Since They Are fancy and easy to do!
- Ready in about 30 minutes, the shrimp bisque is perfect as a special case soup but can also be served as a creamy comfort bowl on a cold day!
- Serve this extra rich and creamy shrimp bisque in smaller portions or bowls because a little goes a long way!
Shrimp Bisque vs Shrimp Chowder
Most bisque soups are smooth with pureed vegetables and full of flavor that are best served in smaller portions.
On the other hand, chowder contains thick pieces of vegetables such as potatoes, carrots, mushrooms or meat and can be eaten in larger portions.
Shrimp Bisque Ingredients
Shrimps – Use fresh or frozen large or medium shell shrimp. Save the shells for the broth.
Broth – Seafood or chicken stock can be used and is infused with flavor from the shrimp shells. The vegetables add flavor while the cream adds richness and body to the broth.
Sauteed Vegetables – Onions, celery and carrots (known as a mirepoix) provide the flavor base for many recipes. Leeks can be used instead of onions.
Variations – Use any variety of seafood such as shrimp, crab, salmon, clams or even lobster. Cook the shrimp with a pinch of Cajun seasoning in Step 2 for some lively heat.
How to make shrimp bisque
This shrimp bisque recipe is as easy as it is elegant!
- Cook Shrimp: In a medium pan, boil the shrimps with butter and set them aside.
- Prepare broth: Add the stock ingredients to the shrimp shells in a medium saucepan and boil for a few minutes, then let them rest before draining (per recipe below).
- Cook the cookie: Cook the onions, celery and carrots until soft. Simmer with the stock and seasonings until soft, then stir until smooth.
- Finish and serve: Stir in the cream and simmer for a few minutes. Add the chopped shirm and serve.
Shrimp Bisque Storage
Top up a day ahead and the flavors will continue to blend! Store the shrimp bisque in a covered container for up to 4 days.
Shrimp Bisque can be frozen for up to 3 months in a zip lock bag. Heat the fresh or frozen cookie slowly over medium heat, stirring constantly to prevent sticking.
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A creamy and flavorful biqsue recipe with rich broth and plenty of shrimp.
Peel the shrimp and keep the shell.
In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer the shrimp to a bowl.
Add the white wine to the pot and simmer for 2 minutes. Add the stock, bay leaf and prawn shell and simmer for 5 minutes, turn off the heat and cover. Let rest 15 minutes. Strain and keep the broth.
Meanwhile, in a medium saucepan, melt 3 tablespoons butter over medium heat. Add the onions, celery, and carrot and cook until softened without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.
Add the shrimp stock, tomato paste, thyme leaves, salt and pepper to taste and simmer, uncovered, for 25 minutes or until thickened.
Purée the soup with a blender until smooth. Stir in the cream and simmer for another 5 minutes.
Chop the shrimps and add them to the biscuit. Garnish with chopped chives if desired.
Leftover cookie can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat slowly on the stove, stirring constantly so the cookie doesn’t separate.
Calories: 382 | Carbohydrates: 13G | Protein: 28G | Fat: 23G | Saturated fat: 14G | Polyunsaturated fats: 1G | Monounsaturated fat: 6G | Unsaturated fats: 0.5G | Cholesterol: 248mg | Sodium: 1196mg | Potassium: 719mg | Fiber: 2G | Sugar: 8G | Vitamin A: 3458IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 1mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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