Shrimp bisque is a creamy, sophisticated seafood soup originating in France, where bisques are a popular choice for refined meals. Known for its rich flavor and velvety texture, shrimp bisque is made by simmering shrimp with aromatic vegetables and spices, then blending and finishing with cream. This luxurious dish brings out the essence of shrimp, creating an unforgettable dining experience. Often served as a starter, shrimp bisque is a warming, comforting dish that also impresses at dinner parties.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients (For Four People)
- 500g shrimp, shells on (reserve shells)
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 small carrot, chopped
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup dry white wine
- 4 cups seafood or fish stock
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Sauté the shrimp shells
In a large pot, melt the butter over medium heat. Add the reserved shrimp shells and sauté until they turn pink and aromatic, about 3-4 minutes. This step infuses the bisque with rich shrimp flavor.
Step 2: Add aromatics
Add the chopped onion, celery, carrot, and garlic to the pot. Sauté for 5-7 minutes or until the vegetables soften. Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
Step 3: Deglaze with brandy and wine
Pour in the brandy and let it cook down for a minute, scraping up any browned bits from the bottom of the pot. Add the white wine and let it reduce by half.
Step 4: Add stock and seasonings
Pour in the seafood stock and add the paprika. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to develop the flavors.
Step 5: Prepare the shrimp
While the soup simmers, peel the shrimp and cut them into small pieces. Set aside.
Step 6: Strain and blend the soup
After simmering, strain the soup through a fine mesh sieve, discarding the solids. Return the strained liquid to the pot, and use an immersion blender to smooth the bisque. Alternatively, blend the soup in batches in a blender until velvety smooth.
Step 7: Add cream and shrimp
Stir in the heavy cream and add the shrimp pieces. Simmer for an additional 5 minutes until the shrimp are cooked through. Season with salt and pepper to taste.
Step 8: Serve
Ladle the bisque into bowls, garnish with fresh parsley, and serve warm. Pair with crusty bread for a complete, indulgent meal.
Tips and Tricks
For added depth, roast the shrimp shells before sautéing. After blending, pass the soup through a fine mesh sieve to achieve an even smoother bisque. If brandy isn’t available, substitute it with a splash of sherry or skip it altogether.
Serving Suggestions
Serve shrimp bisque as a starter or main course with a side of toasted baguette or sourdough bread. For added elegance, drizzle a bit of extra cream in a swirl on top before garnishing with parsley.
Wine Pairing
A light, dry white wine like Chardonnay or Sauvignon Blanc pairs beautifully with the richness of the bisque, balancing the flavors. For a festive touch, serve with sparkling wine.
Nutritional Information (Per Serving)
Calories: 320
Protein: 15g
Fat: 18g
Carbohydrates: 10g
Dietary Modifications
- Gluten-Free: This recipe is naturally gluten-free.
- Dairy-Free: Substitute the cream with coconut cream for a dairy-free version.
- Low-Fat: Replace the heavy cream with half-and-half for a lighter version.
Storage Suggestions
Refrigerating: Allow the shrimp bisque to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. Warm gently on the stovetop over low heat when reheating to preserve the soup’s creamy texture.
Freezing: For best results, avoid freezing bisque, as the cream may separate upon thawing. If necessary, freeze the broth without the cream and shrimp for up to 2 months. Thaw overnight in the refrigerator, reheat, and add fresh cream and shrimp before serving.
About the Classic Shrimp Bisque
Bisque originated in France as a luxurious, creamy soup made with crustaceans like shrimp, lobster, or crab. The shells are often used to infuse the broth with a deep seafood flavor, and the soup is finished with cream for a smooth, rich texture. French chefs popularized bisque as a high-end dish served in fine dining establishments, especially for special occasions. Shrimp bisque, with its delicate balance of flavors, embodies the French tradition of elevating simple ingredients through technique and presentation.
Cultural Context
Bisque has deep roots in French cuisine, particularly in the coastal regions where seafood is abundant. While bisques were once a staple in fishermen’s homes using leftover shellfish, they evolved into gourmet dishes prized for their complex, refined flavors. Today, bisque is served worldwide but retains its association with French culinary tradition. The smooth, velvety texture and concentrated flavors make it popular for special occasions and holiday meals.
Comparison: Soup, Chowder, and Bisque
- Soup: A general term for a liquid-based dish made with various ingredients, such as vegetables, meats, or seafood. Soups can be clear, like consommé, or thick, like a cream soup.
- Chowder: A thick, chunky soup often made with seafood (like clam chowder) or vegetables and is usually cream-based. Chowder is heartier and has a more rustic texture than bisque.
- Bisque: A smooth, creamy soup traditionally made with shellfish. Bisques are finely pureed and often have a velvety texture, thanks to added cream and a well-strained, blended base.
