This shrimp bisque is creamy, flavorful, and packed with shrimp goodness! It’s a wonderful blend of seafood flavors that’s smooth and satisfying.
Whenever I make this bisque, I can’t help but feel fancy! It’s easy to whip up, and I often pair it with crusty bread to soak up every last drop. Yum!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for a satisfying bite. If you’re looking for alternatives, try using lobster or crab meat for a different twist. You can also opt for frozen shrimp if fresh isn’t available, just ensure they’re thawed before cooking.
Seafood Stock: Homemade stock really elevates the flavor of your bisque. If you don’t have any, use low-sodium chicken stock or vegetable stock instead. Just be aware that it will change the flavor slightly, but it’ll still be delicious!
Heavy Cream: For a lighter version, you can swap in half-and-half or whole milk. However, the cream gives that rich, velvety texture that makes bisque a treat. Coconut cream is a good dairy-free option, adding a unique flavor.
Brandy or White Wine: If you don’t want to use alcohol, feel free to replace it with a splash of apple cider vinegar or a little lemon juice for acidity. It might change the depth of flavor a bit, but it will still be tasty!
How Do You Get the Best Flavors from Your Shrimp Stock?
The key to a great shrimp bisque is in the stock! Start by cooking the shrimp shells as they hold a lot of flavor. Here’s how to maximize that flavor:
- Heat the oil in a pot and sauté the shells until they turn bright pink and fragrant. This only takes a few minutes!
- Add chopped vegetables like onion, carrot, and celery to build flavor; cook until they’re soft.
- Mix in tomato paste for richness, then add your alcohol, scraping the pot to lift any bits stuck to the bottom.
- Finally, pour in your seafood stock or water, add your spices, and let it simmer to extract all the flavors. The longer it simmers, the more depth you’ll achieve!
How to Make Shrimp Bisque
Ingredients You’ll Need:
For the Bisque:
- 1 lb large shrimp, peeled and deveined, shells reserved
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 1/4 cup brandy or white wine
- 4 cups seafood stock or water
- 1 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
For Serving:
- Bread slices, toasted
How Much Time Will You Need?
This shrimp bisque takes about 60 minutes total. You’ll spend approximately 15 minutes preparing the ingredients and making the shrimp stock, and an additional 15 minutes searing the shrimp and combining everything. It’s well worth the effort for this creamy, delicious dish!
Step-by-Step Instructions:
1. Prepare Shrimp Stock:
In a large pot, heat 1 tbsp of olive oil over medium heat. Add the reserved shrimp shells and cook them until they turn pink and fragrant, about 5 minutes. This step builds a base for your bisque with incredible flavor!
2. Add Aromatic Vegetables:
Next, add half of the chopped onion, carrot, celery, and garlic to the pot. Continue cooking until the vegetables soften, around 5 minutes, stirring occasionally to prevent sticking.
3. Develop Flavor with Tomato Paste:
Stir in the tomato paste and cook for another 2 minutes. This helps to deepen the flavors and adds a rich color to your bisque.
4. Deglaze the Pot:
Pour in the brandy or white wine, scraping up any browned bits from the bottom. Let it reduce for about 2-3 minutes, allowing the alcohol to cook off and intensify the flavor.
5. Simmer the Stock:
Now, add seafood stock (or water), paprika, cayenne pepper, thyme, and the bay leaf. Bring everything to a boil, then lower the heat and let it simmer for 30 minutes. This allows all the wonderful flavors to meld together.
6. Sear the Shrimp:
While the stock simmers, heat 1 tbsp of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then sear them until they’re just cooked and golden, about 1-2 minutes per side. Set the shrimp aside when done.
7. Strain the Stock:
Remove the bay leaf from the stock. Strain the stock through a fine sieve into a clean pot, discarding the solids. This gives you a smooth bisque without any bits from the shells or vegetables.
8. Make It Creamy:
Bring the strained stock to a gentle simmer. Slowly stir in the heavy cream, creating a luscious, creamy texture. Adjust the seasoning with salt and black pepper to your liking.
9. Serve It Up:
Serve the bisque hot, topped with the deliciously seared shrimp and a sprinkle of freshly chopped chives or parsley for a pop of color and freshness.
10. Enjoy with Toasted Bread:
Accompany the bisque with toasted bread slices for dipping. Scoop up every last tasty morsel and enjoy this delightful dish!
Enjoy your creamy, flavorful shrimp bisque that beautifully highlights the sweetness of shrimp!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to do this is by leaving them in the refrigerator overnight or placing them in a sealed bag and soaking in cold water for about 30 minutes.
How Do I Store Leftovers?
Store any leftover shrimp bisque in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to ensure it heats evenly. You may want to add a splash of cream to refresh the consistency!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the bisque base and stock a day in advance, then add the cream and seared shrimp just before serving. This helps enhance the flavors as they meld together. Just remember to store it properly in the fridge!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk, but keep in mind this will alter the richness. For a dairy-free alternative, coconut cream works well and adds a unique flavor.
