Shrimp Bisque

What is Shrimp Bisque?

Shrimp bisque is one French classic soup recipe. All the ingredients are readily available. The bisque tastes like a creamy soup, and it feels incredible if we add shrimp in it.

Let’s start making this amazing dish.

How to make Shrimp Bisque?

Time Taken

Prep time: 55 minutes
Cook time: 2 hour 15 minutes

Ingredients Required

For the Shrimp Stock

● 1 tablespoon olive oil
● 1 cup chopped yellow onions
● 1 cup chopped celery
● 1 cup chopped carrots
● 1 teaspoon salt
● 1/2 teaspoon freshly ground black pepper
● 1 medium-size lemon, halved
● 4 quarts water
● Shrimp shells from 3 pounds medium-size shrimp (reserved)
● 1/2 teaspoon black peppercorns
● 5 sprigs fresh thyme
● 4 bay leaves
● 6 cloves garlic, peeled

For the Bisque

● 1 tablespoon olive oil
● 2 cups chopped yellow onions
● 1 cup chopped celery
● 1 cup chopped carrots
● 2 1/2 teaspoons salt
● 3/4 teaspoon cayenne (or to taste)
● 1 teaspoon chopped fresh oregano leaves
● 1 teaspoon chopped fresh thyme leaves
● 1 tablespoon chopped fresh basil leaves
● 2 teaspoons chopped fresh tarragon leaves
● 2 bay leaves
● 3 tablespoons tomato paste
● 1 cup brandy
● 3 quarts shrimp stock
● 1/4 cup (1/2 stick) salt less butter 
● 1/4 cup bleached all-purpose flour
● 1/2 cup heavy cream
● 3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)
● 1/2 cup chopped green onions or scallions (green part only)
● 1/2 cup chopped fresh parsley leaves

Instructions: 

Making of the stock:  

Step 1: In a large stockpot over medium-high heat, heat the olive oil. Add the onions, celery, carrots, salt, and black pepper. 

Step 2: Start to Cook, stirring, until the vegetables are soft, about 5 minutes. Squeeze the lemon halves over the pot and add the lemon shells. 

Step 3: Add the water, shrimp shells, peppercorns, thyme, bay leaves, and garlic and bring to a boil, then reduce the heat to medium and simmer, uncovered, for 1 hour. Remove from the heat and strain through a fine-mesh sieve, reserving the stock. Set aside.

Making of the Bisque: 

Step 1: In a large, heavy Dutch oven or pot, heat the olive oil over medium-high heat. Add the onions, celery, carrots, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne.

Step 2: Add the herbs, tomato paste, and brandy and cook, stirring, for 2 minutes. Add the shrimp stock and bring to a boil. Reduce the heat to medium and simmer for 1 hour. Start to Season with 1/4 to 1/2 teaspoon additional cayenne, to taste.

Step 3: Make the beurre manié by combining the softened butter and flour in a small bowl and kneading it with your fingers until you have a smooth paste. Add the mixture a tablespoon at a time to the pot, whisking after each addition. Cook for 5 minutes, then slowly pour in the cream, whisking constantly. Add the shrimp and stir to mix. Bring to a gentle boil and cook for 15 minutes.

Remove from the heat and stir in the green onions and parsley. Ladle into soup bowls to serve.

Some important tips and my special touch to this recipe

● To cook shrimp more quickly you can add some salt in it. But be careful for the amount of salt as no one will prefer to eat a salty dish.

● You can garnish this dish after preparation by adding some extra green vegetables. 

● Try to keep the heat of the oven at medium; otherwise, you may extra cook the dish. The dish will be worse it extra prepared.

●  At the time of serving you can add some extra sliced onions to make it more delicious.

●  You can also add some rice; this dish is a perfect side recipe for steamed rice too.

●  To make it creamy, you can add some cornflower in this, but you have to maintain the amount; otherwise, it may worsen the taste.  

My reviews about this recipe

I especially love this recipe as it has some dynamic feature like we can serve this with many dishes. It tastes awesome. Though it takes a significant amount of time, the result will make you happy.

For making this, you have to be patient, and you have to keep all the ingredients ready; otherwise, you may do it wrong. I will suggest you to make it step by step, means first stock and then Bisque. It will help you to make this dish perfect.

It is suitable for all the ages, and mainly children will love this. So you can give it a try.

Summary

● This recipe is a perfect side dish 
● It will take time, but it tastes fantastic.
● Try to cook it in medium heat as it will give extra flavor.
● All the ingredients are readily available.
● If you add some extra green veggies and some extra onion slices, it will look great at the time of serving.

I hope you loved this recipe. Please share your feedback in the comments section.

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Shrimp Bisque

Shrimp bisque is one French classic soup recipe. All the ingredients are readily available. The bisque tastes like a creamy soup, and it feels incredible if we add shrimp in it.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 55 mins

Cook Time 2 hrs 15 mins

Ingredients

  

For the Shrimp Stock

• 1 tablespoon olive oil
• 1 cup chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium-size lemon, halved
• Shrimp shells from 3 pounds medium-size shrimp (reserved)
• 1/2 teaspoon black peppercorns
• 5 sprigs fresh thyme
• 4 bay leaves
• 6 cloves garlic peeled
• 4 quarts water

For the Bisque

• 1 tablespoon olive oil
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 1/2 teaspoons salt
• 3/4 teaspoon cayenne (or to taste
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh basil leaves
• 2 teaspoons chopped fresh tarragon leaves
• 2 bay leaves
• 3 tablespoons tomato paste
• 1 cup brandy
• 3 quarts shrimp stock
• 1/4 cup (1/2 stick) salt less butter
• 1/4 cup bleached all-purpose flour
• 1/2 cup heavy cream
• 3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)
• 1/2 cup chopped green onions or scallions (green part only)
• 1/2 cup chopped fresh parsley leaves

Instructions

 

MAKING OF THE STOCK

• In a large stockpot over medium-high heat, heat the olive oil. Add the onions, celery, carrots, salt, and black pepper. 
• Start to Cook, stirring, until the vegetables are soft, about 5 minutes. Squeeze the lemon halves over the pot and add the lemon shells. 
• Add the water, shrimp shells, peppercorns, thyme, bay leaves, and garlic and bring to a boil, then reduce the heat to medium and simmer, uncovered, for 1 hour. Remove from the heat and strain through a fine-mesh sieve, reserving the stock. Set aside.

MAKING OF THE BISQUE

• In a large, heavy Dutch oven or pot, heat the olive oil over medium-high heat. Add the onions, celery, carrots, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne.
• Add the herbs, tomato paste, and brandy and cook, stirring, for 2 minutes. Add the shrimp stock and bring to a boil. Reduce the heat to medium and simmer for 1 hour. Start to Season with 1/4 to 1/2 teaspoon additional cayenne, to taste.
• Make the beurre manié by combining the softened butter and flour in a small bowl and kneading it with your fingers until you have a smooth paste. Add the mixture a tablespoon at a time to the pot, whisking after each addition. Cook for 5 minutes, then slowly pour in the cream, whisking constantly. Add the shrimp and stir to mix. Bring to a gentle boil and cook for 15 minutes.
• Remove from the heat and stir in the green onions and parsley. Ladle into soup bowls to serve.