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Creamy Shrimp Bisque with Rich Shrimp Stock Recipe

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3.9 from 11 reviews

This luxurious Shrimp Bisque recipe delivers a rich, creamy seafood soup bursting with flavors of fresh shrimp, aromatic herbs, and subtle spices. Made from scratch with homemade shrimp stock and a silky blend of cream and spices, this bisque is perfect for an elegant starter or a comforting meal. The shrimp garnish adds a tender seafood touch that beautifully complements the smooth, velvety texture of the soup.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Creole

Ingredients

Shrimp and Seasoning

  • 1-1½ pounds (453-680g) extra large shrimp, with shells
  • 1 teaspoon (4g) Creole seasoning
  • ¼ teaspoon (1g) salt, or to taste
  • 1-2 teaspoons (14-28g) butter or olive oil

Shrimp Stock Ingredients

  • 1 stalk celery, roughly chopped
  • 1-2 sprigs fresh thyme
  • ½ onion, roughly chopped
  • 2-3 cloves fresh garlic, smashed and peeled
  • 1-2 bay leaves
  • ¼ teaspoon (0.75g) black peppercorns
  • 3-4 cups (720-960ml) water

Bisque Base Ingredients

  • 2 tablespoons (28g) butter
  • Drizzle of extra virgin olive oil
  • 2 teaspoons (10g) garlic, minced
  • 1 teaspoon (2g) fresh thyme
  • ½ cup (58g) onions, chopped
  • ¼ cup (25g) celery, diced
  • 2 tablespoons (20g) flour
  • ½ cup (120ml) dry white wine (or replace with stock)
  • 2 teaspoons (10ml) Worcestershire sauce
  • 1 teaspoon (4g) Creole seasoning
  • ½ teaspoon (1g) paprika
  • ¼-½ teaspoon (0.5-1g) cayenne pepper, optional
  • 1 tablespoon (16g) tomato paste
  • 2-2½ cups (480-600ml) shrimp stock, adjusted to desired thickness
  • 1 cup (240g) heavy cream
  • 2-3 tablespoons (28-42g) butter
  • ½-1 teaspoon (1-2g) ground white pepper
  • Salt to taste

Shrimp Garnish

  • 1 tablespoon butter
  • Seasoned shrimp reserved earlier with 1 teaspoon Creole seasoning

Instructions

  1. Prepare the Shrimp: Peel the shrimp, season them with Creole seasoning and salt, then set aside. Keep the shrimp shells as they will be used to make the shrimp stock.
  2. Make the Shrimp Stock: In a saucepan or skillet, heat 1-2 teaspoons of butter or olive oil over medium heat. Add the shrimp shells, roughly chopped celery, fresh thyme sprigs, roughly chopped onion (with peel), smashed garlic, bay leaves, and black peppercorns. Sauté the mixture for 5-7 minutes, stirring constantly to prevent burning. Then, add 3-4 cups of water and bring it to a boil. Reduce the heat and let it simmer gently for 10-20 minutes to extract maximum flavor. Remove from heat and strain the stock through a fine sieve to remove solids. Set aside the strained shrimp stock.
  3. Prepare the Bisque Base: In a large, heavy saucepan, melt 2 tablespoons of butter and add a drizzle of extra virgin olive oil over moderately high heat. Add minced garlic, fresh thyme, chopped onions, and diced celery. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and begin to brown slightly.
  4. Thicken the Base: Sprinkle the flour over the cooked vegetables and stir frequently over low heat for about 1 minute, ensuring the flour fully incorporates and forms a smooth mixture. This step will help thicken the bisque later.
  5. Add Flavor Enhancers: Slowly pour in the dry white wine, if using, stirring constantly. Then add Worcestershire sauce, Creole seasoning, paprika, and cayenne pepper if desired. Cook the mixture for about 1 minute to meld the flavors.
  6. Simmer with Shrimp Stock and Tomato Paste: Stir in the tomato paste followed by the prepared shrimp stock. Bring the bisque to a simmer and cook for 8-10 minutes to develop depth and blend the flavors.
  7. Finish the Bisque: Stir in heavy cream, butter, ground white pepper, and salt to taste. Allow the butter to melt fully, then remove the saucepan from the heat.
  8. Puree the Bisque: Carefully transfer the bisque in batches into a blender and puree until smooth. Alternatively, use an immersion (stick) blender directly in the pot to blend until silky smooth. This creates the classic creamy texture of the bisque.
  9. Sauté the Shrimp Garnish: In a small saucepan over medium heat, melt about 1 tablespoon butter. Add the reserved peeled shrimp seasoned with Creole seasoning and sauté gently for about 2 minutes or until the shrimp are cooked through and opaque.
  10. Serve: Ladle the smooth bisque into individual bowls and top each serving with the sautéed shrimp garnish. Serve immediately for optimal flavor and texture.

Notes

  • Using shrimp shells for the stock is essential to build the rich seafood flavor characteristic of a bisque.
  • If dry white wine is unavailable or preferred not to use, substitute with an equal amount of vegetable or chicken stock.
  • Be careful while pureeing hot liquids — always puree in small batches to prevent pressure buildup and potential burns.
  • Adjust cayenne pepper to your spice tolerance or omit for a milder bisque.
  • Serve bisque immediately after preparing for best taste; it can be refrigerated for up to 2 days and reheated gently.

Find it online: https://cheftinaskitchen.com/creamy-shrimp-bisque-with-rich-shrimp-stock-recipe/