This elegant shrimp bisque recipe is a velvety soup that balances the sweetness of shrimp with aromatic vegetables and a hint of brandy. The combination of simple ingredients transforms into a restaurant-worthy meal.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I love a good appetizer soup, and bisques are my absolute favorite. I shared my crab bisque recipe years ago, and it still gets made often around our house. However, crab meat is expensive, so sometimes, I opt for this shrimp version instead.
I've kept the flavors consistent with classic bisque recipes, using brandy and wine to elevate the soup. I quickly make a seafood stock with the shrimp shells for this recipe, which makes the soup taste even better.
Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Seafood Base: Medium shrimp (peeled and deveined, shells reserved), seafood stock
- Aromatics & Vegetables: Onion, carrot, celery (all finely chopped), garlic (minced)
- Flavor Builders: Tomato paste, brandy, dry white wine, paprika, Old Bay seasoning, fresh thyme, bay leaves
- For Richness: Unsalted butter, olive oil, all-purpose flour, heavy cream
- Finishing Touches: Lemon juice, salt and black pepper, chopped parsley or chives (for garnish)
Tools Needed
- Large heavy-bottomed pot or Dutch oven
- Medium saucepan (for making shrimp stock)
- Fine-mesh strainer
- Immersion blender or countertop blender
- Wooden spoon and whisk
- Small skillet (for cooking garnish shrimp)
- Measuring cups and spoons
How to Make This Shrimp Bisque
Step 1: Make shrimp stock: Heat olive oil and sauté shells until pink. Add water and simmer for 10 minutes—strain and set liquid aside.
Step 2: Melt butter in a large pot. Sauté onion, carrot, and celery until soft. Add garlic and cook for 1 minute.
Step 3: Add tomato paste and cook 2 minutes. Sprinkle flour over the mixture and stir constantly until incorporated.
Step 4: Add brandy and wine, scraping up browned bits. Add reserved shrimp stock, paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to simmer for 20 minutes.
Step 5: Remove bay leaves. Blend soup until smooth.
Step 6: Heat the remaining olive oil in a skillet. Sauté the shrimp for 2-3 minutes until just cooked. Reserve 4-6 shrimp for garnish; chop the rest.
Step 7: Add cream to the soup and bring to a gentle simmer. Add chopped shrimp, lemon juice, salt, and pepper.
Step 8: Serve in bowls, garnish with chives, parsley, and reserved whole shrimp.
Variations
- Add a pinch of cayenne pepper or a dash of hot sauce for some spice.
- Replace brandy with cognac for a slightly different flavor profile.
- If you prefer a chunkier texture, don't blend all of the vegetables - leave some pieces for added texture.
Serving Suggestions
- Pair with a simple green salad dressed with vinaigrette for a light lunch or dinner.
- Serve in small cups as an elegant starter for a dinner party.
- Enjoy with crusty artisan bread or homemade croutons for dipping.
How to Store this Shrimp Bisque Recipe
- Refrigerator Storage: Shrimp bisque can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat until just heated through, being careful not to boil as this may cause the cream to separate.
- Freezer Storage: For extended storage, freeze the bisque in airtight containers for up to a month. Thaw overnight in the refrigerator, then reheat slowly on the stovetop.
- Make-Ahead Option: This bisque improves in flavor when made a day ahead, making it perfect for entertaining. Reheat gently before serving, and add any garnishes at the last minute.
Tanya's Top Tips
- This delicious soup is based on homemade shrimp stock. If you don't have time to make it or can't find seafood stock at the grocery store, a little clam juice with water is a good substitute.
- Avoid boiling the soup after adding the cream to prevent curdling; a gentle simmer is all you need.
- The bisque tastes even better the next day, so consider making it ahead for company.
I hope you love this shrimp bisque recipe as much as we do. If you're looking for more creamy appetizer soups, try these out:
- Crab Bisque - My original love and weekend splurge when I'm feeling fancy; worth every penny for that sweet crab flavor.
- Cream of Mushroom Soup - Nothing like the canned stuff; this homemade version converted even my mushroom-skeptic husband.
- Zuppa Toscana - Our family's Friday night favorite that disappears in minutes: creamy, savory, and comforting.
- Creamy Carrot Soup—This recipe convinced my kids that vegetables can be delicious. It's silky smooth and has a touch of ginger.
Shrimp Bisque Recipe
Ingredients
- 1 lb medium shrimp peeled and deveined (shells reserved for stock)
- 2 tablespoons olive oil divided
- 4 cups water
- 3 tablespoons unsalted butter
- 1 medium onion chopped (about 1 cup)
- 1 medium carrot chopped (about ½ cup)
- 1 stalk celery chopped (about ⅓ cup)
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- ¼ cup all-purpose flour
- ¼ cup brandy
- ¼ cup dry white wine
- 1 teaspoon paprika
- 1 teaspoon Old Bay seasoning
- 3 sprigs fresh thyme leaves stems removed
- 2 bay leaves
- ½ cup heavy cream
- 1 tablespoon lemon juice
- Salt and black pepper to taste (1 teaspoon kosher salt, ½ teaspoon black pepper recommended)
- Chopped parsley or chives for garnish
Instructions
- In a pot, heat one tablespoon of olive oil over medium heat. Add reserved shrimp shells and sauté for 3–5 minutes, until pink and aromatic. Add water and bring to a simmer. Cook for 10 minutes, then strain, discarding the shells. Set shrimp stock aside.
- In a large pot, melt butter over medium heat. Sauté onion, carrot, and celery for 6–8 minutes until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the mixture, stirring constantly, to form a roux.
- Add brandy and allow to reduce slightly, then add white wine, scraping up any browned bits. Pour in the reserved shrimp stock and add paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to a simmer for 20 minutes.
- Remove bay leaves. Blend the soup until smooth using an immersion blender or carefully in a blender in batches.
- Heat the remaining tablespoon of olive oil over medium-high heat in a separate skillet. Add shrimp and sauté for 2–3 minutes until just cooked through. Remove from heat. Set aside 4-6 whole shrimp for garnish; roughly chop the remaining shrimp.
- Stir heavy cream into the blended soup and bring to a gentle simmer. Add chopped shrimp back to the soup, warming through for about 1 minute.
- Finish with lemon juice and season with salt and pepper to taste. Serve garnished with whole seared shrimp and parsley or chives.
Notes
- Shrimp bisque can be stored in the refrigerator for 3 days. Reheat gently on the stove. For more extended storage, freeze in airtight containers for up to a month. Thaw in the refrigerator before reheating.
- For an elegant touch, serve the bisque in shallow bowls and sprinkle with Parmesan cheese.
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