Experience the ultimate indulgence with this creamy shrimp bisque recipe. Featuring homemade shrimp stock, tender chunks of shrimp, and a velvety texture, this dish is perfect for a special occasion or an impressive dinner. With easy-to-follow instructions and rich flavors, it’s a culinary masterpiece anyone can achieve at home. Whether you’re searching for a seafood recipe, creamy soup ideas, or an elegant shrimp dish, this bisque is your go-to recipe.

Ingredients
For the Shrimp:
- 1 Tablespoon Olive Oil
- 1 Pound Shrimp (peeled, deveined, shells reserved)
For the Homemade Shrimp Stock:
- 2 Tablespoons Olive Oil
- Shrimp Shells (reserved from peeled shrimp)
- 1 Medium Onion (sliced)
- 1 Large Celery Stalk (sliced)
- 1 Small Carrot (sliced)
- 1 Head Garlic (halved crosswise)
- 1 Medium Tomato (sliced)
- 2 Sprigs Fresh Tarragon
- 6 Sprigs Fresh Thyme
- 2 Bay Leaves
- 8 Whole Black Peppercorns
- ¼ Cup Brandy
- ½ Cup Dry Sherry
For the Bisque:
- 4 Cups Seafood Stock (or chicken stock, in addition to homemade shrimp stock)
- ¼ Cup Tomato Paste
- ¾ Cup Heavy Whipping Cream (at room temperature)
- 2 Tablespoons Cornstarch
- 2 Tablespoons Warm Water
- 2 Tablespoons Dry Sherry
Serving Suggestions (Optional):
- Thinly Sliced Fresh Chives
- Freshly Cracked Black Pepper
- Drizzle of Heavy Whipping Cream
- Crusty Bread
Instructions
Cook the Shrimp:
- Heat a large pot over medium heat. Add 1 tablespoon olive oil and swirl to coat the bottom.
- Add the shrimp and cook for 1-2 minutes per side, until pink. Transfer the shrimp to a cutting board and drain the liquid from the pot into a bowl. Reserve this liquid.
- Chop the shrimp into bite-sized pieces and set aside.
Prepare the Shrimp Stock:
- Return the pot to high heat. Add 2 tablespoons olive oil and swirl to coat.
- Add the shrimp shells and sauté for about 4 minutes until they start to brown.
- Stir in the onion, celery, carrot, garlic, tomato, tarragon, thyme, bay leaves, and peppercorns. Add the brandy and sherry, stirring well. Bring to a boil and let it cook for 4 minutes, allowing most of the liquid to evaporate.
- Reduce heat to medium. Add 4 cups seafood stock and the reserved shrimp cooking juices. Stir well and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, reducing the liquid to about 3 cups.
- Strain the liquid into a large bowl using a colander. Press the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
Make the Bisque:
- Return the strained liquid to the pot over medium heat. Whisk in the tomato paste and simmer for 3 minutes.
- Mix cornstarch and warm water in a small bowl to create a slurry. Remove the pot from heat and stir in the heavy whipping cream and the cornstarch slurry. Return to medium-high heat and simmer for 3-5 minutes, stirring until slightly thickened.
- Reduce heat to medium and stir in the chopped shrimp and 2 tablespoons dry sherry. Simmer for 1-2 minutes to warm the shrimp without overcooking.
- Ladle the bisque into bowls. Garnish with chives, cracked black pepper, and a drizzle of heavy cream. Serve immediately with crusty bread if desired.
Why You’ll Love This Recipe
- Rich and Flavorful: The homemade shrimp stock adds incredible depth.
- Elegant Presentation: Perfect for special occasions or impressing guests.
- Customizable: Easily adjust seasonings or ingredients to suit your preferences.
Tips
- Shells are Key: The shrimp shells contribute significant flavor to the stock. Don’t skip this step!
- Room Temperature Cream: Ensures smooth blending without curdling.
- Fresh Herbs: Use fresh tarragon and thyme for the best flavor.
Variations and Substitutions
- Stock Alternatives: Substitute seafood stock with chicken stock if needed.
- Herb Swaps: Replace tarragon and thyme with parsley or dill.
- Alcohol-Free: Omit the brandy and sherry; use additional stock for liquid.
- Vegan Option: Replace shrimp with roasted vegetables and use vegetable stock.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking.
Can I make this ahead of time?
Yes, prepare the bisque without adding the shrimp, then reheat and add the shrimp just before serving.
What if I don’t have seafood stock?
Chicken stock works as a substitute, though seafood stock delivers the best flavor.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.
Serving and Suggestions
- Pair With: Serve alongside a fresh green salad or roasted asparagus.
- Upgrade Garnish: Top with a dollop of crème fraîche or a sprinkle of paprika.
- Wine Pairing: Enjoy with a glass of Chardonnay or Sauvignon Blanc.
Indulge in this creamy, flavorful shrimp bisque for an elegant meal that’s surprisingly easy to make!
Creamy Shrimp Bisque Recipe
4
servings15
minutes45
minutesIngredients
For the Shrimp:
1 Tablespoon Olive Oil
1 Pound Shrimp (peeled, deveined, shells reserved)
For the Homemade Shrimp Stock:
2 Tablespoons Olive Oil
Shrimp Shells (reserved from peeled shrimp)
1 Medium Onion (sliced)
1 Large Celery Stalk (sliced)
1 Small Carrot (sliced)
1 Head Garlic (halved crosswise)
1 Medium Tomato (sliced)
2 Sprigs Fresh Tarragon
6 Sprigs Fresh Thyme
2 Bay Leaves
8 Whole Black Peppercorns
¼ Cup Brandy
½ Cup Dry Sherry
For the Bisque:
4 Cups Seafood Stock (or chicken stock, in addition to homemade shrimp stock)
¼ Cup Tomato Paste
¾ Cup Heavy Whipping Cream (at room temperature)
2 Tablespoons Cornstarch
2 Tablespoons Warm Water
2 Tablespoons Dry Sherry
Serving Suggestions (Optional):
Thinly Sliced Fresh Chives
Freshly Cracked Black Pepper
Drizzle of Heavy Whipping Cream
Crusty Bread
Directions
- Cook the Shrimp:
- Heat a large pot over medium heat. Add 1 tablespoon olive oil and swirl to coat the bottom.
- Add the shrimp and cook for 1-2 minutes per side, until pink. Transfer the shrimp to a cutting board and drain the liquid from the pot into a bowl. Reserve this liquid.
- Chop the shrimp into bite-sized pieces and set aside.
- Prepare the Shrimp Stock:
- Return the pot to high heat. Add 2 tablespoons olive oil and swirl to coat.
- Add the shrimp shells and sauté for about 4 minutes until they start to brown.
- Stir in the onion, celery, carrot, garlic, tomato, tarragon, thyme, bay leaves, and peppercorns. Add the brandy and sherry, stirring well. Bring to a boil and let it cook for 4 minutes, allowing most of the liquid to evaporate.
- Reduce heat to medium. Add 4 cups seafood stock and the reserved shrimp cooking juices. Stir well and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, reducing the liquid to about 3 cups.
- Strain the liquid into a large bowl using a colander. Press the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
- Make the Bisque:
- Return the strained liquid to the pot over medium heat. Whisk in the tomato paste and simmer for 3 minutes.
- Mix cornstarch and warm water in a small bowl to create a slurry. Remove the pot from heat and stir in the heavy whipping cream and the cornstarch slurry. Return to medium-high heat and simmer for 3-5 minutes, stirring until slightly thickened.
- Reduce heat to medium and stir in the chopped shrimp and 2 tablespoons dry sherry. Simmer for 1-2 minutes to warm the shrimp without overcooking.
- Ladle the bisque into bowls. Garnish with chives, cracked black pepper, and a drizzle of heavy cream. Serve immediately with crusty bread if desired.
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