shrimp bisque soup recipe
A rich, silky, French-inspired bisque built from a homemade shrimp shell fumet, a spiced roux base, and finished with a lemon beurre blanc.
Ingredients
- Shells and heads from 1 lb shrimp
- 2 stalks celery, rough chopped
- ½ yellow onion, rough chopped with skin on
- 1 tbsp unsalted butter
- 1 bay leaf
- 4 sprigs fresh thyme
- ½ tsp black pepper
- 4 cups water
Instructions
- Peel shrimp. Set meat aside. Keep all shells and heads.
- Simmer shells and heads with celery, onion, butter, thyme, bay leaf, and pepper in water for 20 minutes. Strain and set aside.
- Melt butter with olive oil in a wide pot. Add onion, shallot, celery, and thyme. Cook until softened.
- Add paprika, cayenne, red pepper flake, celery seed, and tomato powder. Stir and cook 1 minute.
- Lower heat. Add flour and whisk into aromatics. Cook on low for 2 minutes.
- Add strained fumet gradually, whisking as you pour. Simmer until thickened.
- Blend with immersion blender, then blend again in stand blender. Return to pot.
- Stir in cream and a bay leaf. Season with salt and pepper. Keep on low heat.
- Melt butter in a small pan. Add chives, bay leaf, and peppercorns. Add wine, then shrimp. Season with salt, lemon zest, and juice. Cook until just pink. Remove from heat.
- Ladle bisque into warm bowls. Add shrimp and pan sauce. Finish with black pepper and serve.
Video
Notes
- Bisque base stores in the fridge for up to 3 days or freezes for up to 2 months.
- Always cook shrimp fresh at serving time.
- Adjust cayenne after blending — the heat concentrates once the soup is smooth.