Recipe: Shrimp Bisque

I like my bisque a little chunky and a lot creamy but feel free to puree the crap out of yours if that’s how you like you. While I use about a quarter of the amount of cream of the original recipe I actually felt this recipe was still extremely rich and extremely creamy and decadent. I really can’t imagine the recipe with more cream.

Shrimp Bisque
Serves 6
  1. 1 1/2 pounds medium shrimp, peeled, deveined, and halved
  2. 3 tablespoons extra virgin olive oil
  3. 3 tablespoons unsalted butter
  4. 2 leeks, diced
  5. 1 onion, finely diced
  6. 2 celery stalks, diced
  7. 2 carrots, diced
  8. 3 fresh thyme sprigs
  9. 1 bay leaf
  10. 2 tablespoons tomato paste
  11. 1/2 teaspoon cayenne
  12. 1 tablespoon paprika
  13. 3 tablespoons all purpose flour
  14. 3 1/2 cups fish/shrimp/seafood stock
  15. 1/4 cup heavy cream
  16. Kosher salt and freshly ground black pepper
  17. Finely chopped fresh chives, for garnish
  1. Heat the olive oil in a large pot over medium heat and melt the butter into it. Add the leeks, onion, celery, carrots, thyme, bay leaf, tomato paste and cayenne. Cook, stirring often, until the vegetables begin to soften, about 10 minutes.
  2. Sprinkle in the flour then cook for another 2 minutes. Add the stock and cream and bring to a low boil. Immediately turn the heat down and simmer gently until the soup is reduced and thickened, about 30 minutes.
  3. To finish, add the shrimp, and cook for 2-3 minutes, just to cook the shrimp through. Season to taste, and puree to desired consistency.
Adapted from 2 Stews
Adapted from 2 Stews
Mab Made Food

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