Description
Restaurant-quality shrimp bisque made with shell-on shrimp and a regular immersion blender. The shells infuse the broth with deep, sweet shrimp flavor in just a few minutes!
Ingredients
Units
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For the bisque:
- 1 lb large shrimp (16-20 count), peeled and deveined, shells reserved
- 5 tablespoons butter, divided
- 3 large shallots (about 3/4 cup), diced
- 2 stalks celery (about 3/4 cup) diced
- 1 large carrot (about 3/4 cup) diced
- 2 large cloves garlic, lightly crushed
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons all purpose flour
- 1/2 cup dry sherry (or cognac)
- 1 1/2 tablespoons tomato paste
- 1 sprig fresh tarragon, diced (about 1 1/2 teaspoons)
- 4 cups shellfish stock (store-bought or homemade)
- 2/3 cup heavy cream, plus extra for drizzling
- 1/2 teaspoon lemon juice
- Kosher salt, to taste
For garnish:
- Fresh chives, diced
- Kosher salt and black pepper, to taste
Instructions
- Cook the shrimp. Cut shrimp into 1/2 to 3/4-inch pieces. Reserve 3-4 shrimp cut in half lengthwise for garnish. Melt 4 tablespoons butter in a large pot over medium heat. Add shrimp and sauté just until they start to turn pink, about 60 seconds. Remove and set aside.
- Build the base. Add diced vegetables, garlic, shrimp shells, a generous pinch of salt, white pepper, and cayenne to the pot. Sauté for 10 minutes until vegetables soften.
- Add tomato paste and flour. Add tomato paste and stir until it darkens, about 2 minutes. Add flour, stirring to coat vegetables and shells. Cook for 3 minutes to cook off the raw flour taste.
- Deglaze and simmer. Increase heat to medium-high and add sherry. Cook, stirring, until mostly absorbed. Add stock and whisk to incorporate. Bring to a simmer and cook for 10 minutes. Add tarragon and cook 5 minutes more, until vegetables are very tender.
- Blend and strain. Use an immersion blender to puree until completely smooth. Strain through a fine mesh sieve lined with cheesecloth into a clean pot.
- Finish the bisque. Off heat, stir in cream and lemon juice. Add shrimp pieces to bisque and let warm through for 60 seconds. Taste and adjust salt.
- Serve. Ladle bisque into bowls. I love serving this in a warm bread bowl! Top each with halved shrimp pieces, a drizzle of cream, and fresh chives.
Notes
- Shell-on shrimp is essential. You cannot make this bisque with pre-peeled shrimp—the shells provide most of the flavor. Look for E-Z peel (deveined but shell-on) for the easiest prep.
- Save shells from other recipes. Keep a freezer bag for shrimp shells. When you have about 1 lb accumulated, use them with pre-peeled shrimp meat to make this bisque more economically.
- Straining tip: Unlike lobster bisque, shrimp shells are thin enough that a fine mesh sieve MAY catch everything. But I prefer using a double layer of cheesecloth to be sure there's no crunchy bits in my bisque.
- Make ahead: Prepare through step 5, then refrigerate up to 24 hours. Reheat gently over low heat (don't boil) and finish with cream, lemon, and shrimp just before serving.
- Stock options: Shellfish stock gives the richest flavor. In a pinch, use clam juice mixed with vegetable stock (2:1 ratio) or chicken stock (for meat eaters).
- Prep Time: 15
- Cook Time: 30
- Category: Shrimp Recipe
- Method: Stove Top
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 451
- Sugar: 9.1 g
- Sodium: 1028.5 mg
- Fat: 25.3 g
- Carbohydrates: 23.5 g
- Protein: 31.2 g
- Cholesterol: 250.4 mg