Here’s a rich and luxurious Creamy Shrimp Bisque—smooth, flavorful, and perfect as a starter or main course 🦐🥣
🦐 Creamy Shrimp Bisque
🧺 Ingredients (serves 4)
- 1 lb (450 g) raw shrimp, peeled and deveined (reserve shells for stock if possible)
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tbsp tomato paste
- 4 cups seafood stock or chicken broth
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for a little heat)
- 1 cup heavy cream
- 2 tbsp all-purpose flour (optional, for thickening)
- Salt and black pepper, to taste
- Fresh parsley or chives for garnish
👩🍳 Instructions
1. Make Shrimp Stock (Optional but Flavorful)
- In a pot, sauté shrimp shells in 1 tbsp butter for 3–4 minutes.
- Add 4 cups water or stock, simmer 15–20 minutes, then strain. Use this liquid as your base for maximum flavor.
2. Cook Aromatics
- In a large pot, melt 1 tbsp butter. Sauté onion, carrot, celery, and garlic until soft (5–7 minutes).
3. Add Tomato Paste & Spices
- Stir in tomato paste, paprika, and cayenne. Cook 1–2 minutes to develop flavor.
4. Add Stock
- Pour in the shrimp stock or broth. Bring to a simmer for 10–15 minutes.
5. Blend Soup
- Use an immersion blender (or regular blender in batches) to purée until smooth. Return to pot.
6. Add Cream & Shrimp
- Stir in heavy cream.
- Add shrimp and cook 3–5 minutes until pink and cooked through.
7. Thicken (Optional)
- If desired, mix 2 tbsp flour with a little water to make a slurry, stir into soup, and simmer 2–3 minutes until thickened.
8. Season & Serve
- Taste and adjust salt and pepper. Garnish with fresh parsley or chives. Serve hot.
🌟 Tips
- For extra richness, sauté shrimp in butter first and set aside to add at the end.
- A splash of sherry or white wine adds depth.
- Can be served with crusty bread or a drizzle of olive oil for elegance.
I can also give a quick 30-minute version using pre-cooked shrimp for an easy weeknight meal.