Shrimp Bisque Recipe

A creamy, elegant shrimp soup with layers of flavor from homemade shrimp stock, aromatic vegetables, and a splash of brandy.

Course Appetizer

Cuisine American

Keyword shrimp bisque recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 458kcal

Author Tanya

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

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.

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.