Creamy Dreamy Shrimp Bisque A Taste of the Sea

look into into Deliciousness: Shrimp Bisque Soup

Fancy a taste of luxury? Ever wondered how to make that ridiculously smooth shrimp bisque soup you get in posh restaurants? Honestly, it's easier than you think, and this recipe is a total game-changer.

The key? A flavour that's both comforting and sophisticated.

What Makes This Seafood Bisque Recipe So Special?

This isn't just any shellfish soup recipe . Think of it as French shrimp soup with a user-friendly twist. We're talking about a creamy, dreamy experience.

You will be thinking you are in heaven.

It's perfect for impressing guests at a dinner party, or just treating yourself on a chilly evening. This homemade bisque will become your new favourite.

From Humble Beginnings to Culinary Heights

This recipe is inspired by classic French bisque techniques. It is simplified for the home cook, so don't be intimidated! It takes about 2 hours from start to finish.

This includes prep time, and yields about 6 servings of pure deliciousness.

Is It Hard? Not Really!

While it seems a bit fancy, this recipe is actually a medium difficulty. The most important part? Making a good shrimp stock recipe from those lovely shells.

Trust me, it’s worth the effort! It's the secret ingredient.

Good for You, Good for the Soul

Aside from being incredibly tasty, Creamy shrimp bisque is a fantastic source of protein. Plus, it gives you a good dose of those essential omega-3 fatty acids.

It's a win-win. Think of it as self-care in a bowl.

So, What Do We Need?

Before we get cracking, let's gather our ingredients. We’ll need shrimp, of course, and a few other key players for the shrimp stock recipe .

Get ready to create something amazing! Are you ready to try Shrimp and Corn Soup ? Now let's make a bisque!

Creamy Dreamy Shrimp Bisque A Taste of the Sea Recipe Card

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Preparation time:01 Hrs

Cooking time:01 Hrs

Servings:6 servings

Ingredients:

• 2 pounds (900g) large shrimp, shells and heads (if available) reserved, shrimp meat set aside
• 1 tablespoon (15ml) olive oil
• 1 large onion, chopped (approx. 1 cup)
• 2 carrots, chopped (approx. 1 cup)
• 2 celery stalks, chopped (approx. 1 cup)
• 4 cloves garlic, minced
• 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 6 cups (1.4 liters) water
• 1 teaspoon tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black peppercorns
• Pinch of cayenne pepper (optional)
• 4 tablespoons (60ml) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 4 cups (950ml) shrimp stock (from above)
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) dry sherry (optional)
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper to taste
• Reserved cooked shrimp meat, chopped (from above)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

• Peel and devein the shrimp, reserving the shells and heads. Chill the shrimp meat.
• Spread the shells on a baking sheet and roast at 350°F/175°C for 10-15 minutes, until fragrant and slightly browned. This is crucial for a deeply flavourful stock.
• Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery; sauté until softened. Add garlic and tomato paste; cook for 1 minute more.
• Add roasted shrimp shells to the pot. Deglaze with white wine, scraping up any browned bits from the bottom of the pot. Add water, bay leaf, thyme, peppercorns, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.
• Strain the shrimp stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Press on the solids to extract as much liquid as possible.
• In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth roux forms. Do not brown the roux excessively.
• Gradually whisk in the shrimp stock, ensuring no lumps form. Bring to a simmer and cook for 10-15 minutes, until slightly thickened.
• Stir in heavy cream, sherry (if using), and paprika. Season with salt and pepper to taste. Heat through, but do not boil.
• Carefully transfer the soup to a blender (in batches) or use an immersion blender to purée until smooth and velvety.
• Stir in the chopped, cooked shrimp meat. Heat through gently. Ladle into bowls and garnish with fresh parsley. Serve with lemon wedges.

Nutrition Facts

Calories:350 kcal

Fat:20g

Fiber:0g

Recipe Info

Category:Soup

Cuisine:French

Ingredients & Equipment for the Best Shrimp Bisque Soup

Right then, let's talk about what you need to make this amazing shrimp bisque soup . Seriously, this isn't just any shrimp and corn soup , this is the creamy shrimp bisque .

We want proper lushness.

Main Ingredients for a proper Homemade Bisque

• Shrimp Stock Time!

  • 2 pounds (900g) large shrimp, shells reserved, shrimp set aside. Honestly, fresh is best, innit? If you can get sustainable shellfish soup recipes that's even better.
  • 1 tablespoon (15ml) olive oil. Go for a decent extra virgin, adds a bit of flavour, doesn't it?
  • 1 large onion, chopped (about 1 cup). Nothing fancy, just a normal brown onion.
  • 2 carrots, chopped (about 1 cup). Scrubbed, not necessarily peeled.
  • 2 celery stalks, chopped (about 1 cup). Gives it that classic soup-y base.
  • 4 cloves garlic, minced. Don't be shy, garlic is your friend.
  • 1/2 cup (120ml) dry white wine. A cheap-ish Sauvignon Blanc is fine.
  • 6 cups (1.4 liters) water. Tap water is grand.
  • 1 teaspoon tomato paste. Just a little boost of umami.
  • 1 bay leaf. Can't forget that, adds a certain je ne sais quoi.
  • 1/2 teaspoon dried thyme. Smells amazing, doesn't it?
  • 1/4 teaspoon black peppercorns. Freshly cracked if you're feeling fancy.
  • Pinch of cayenne pepper (optional). Only if you like a bit of a kick.

• Bisque itself :

  • 4 tablespoons (60ml) unsalted butter. Real butter, please!
  • 1/4 cup (30g) all-purpose flour. Thickens it up nicely.
  • 4 cups (950ml) shrimp stock .
  • 1 cup (240ml) heavy cream. Makes it creamy !
  • 1/4 cup (60ml) dry sherry (optional). Adds a bit of warmth.
  • 1/4 teaspoon paprika. Colour and a hint of smokiness.
  • Salt and freshly ground black pepper to taste. Seasoning is KEY.
  • Reserved cooked shrimp meat, chopped. Obvs!
  • Fresh parsley, chopped. For garnish, makes it look posh.
  • Lemon wedges. To serve, cuts through the richness.

Seasoning Notes for an amazing French Shrimp Soup

For a great seafood bisque recipe , think about your spice combos . Thyme, bay leaf, and pepper create a gorgeous base.

Sherry adds warmth. Want to boost that flavor? A tiny pinch of cayenne does wonders.

Equipment Needed (Not too Fussy)

• Large stockpot. For making your shrimp stock recipe . A Dutch oven works brilliantly too.
• Fine-mesh sieve. To strain that stock.
• Blender or immersion blender. For making it super smooth. Honestly, immersion blenders are life savers!
• Large saucepan. To finish off the soup and stew .

Right, with all that, you're ready to start! I will guide you to make the best Corn Soup of your life, and you will never order a chowder recipes ever again!

Cooking Method: Shrimp Bisque – look into In!

Right then, let's talk about this seriously lush shrimp bisque soup . It's proper fancy, this one! It’s the kind of soup that makes you feel all warm and fuzzy inside.

Think French shrimp soup , but you're making it in your own kitchen. Get ready to impress!

Prep Steps: Getting Your Ducks in a Row

Honestly, good prep is half the battle. It's called "mise en place" – basically, having everything ready before you start.

• Essential mise en place: Chop all your veggies before anything else. Peel and devein those cheeky prawns, but importantly, don't throw away the shells. We need them for maximum flavour. Roughly chop the onion, carrots, and celery. Mince the garlic. Keep the shrimp and corn soup flavor on your mind for an idea.
• Time-saving organization tips: Get two bowls ready. One for the peeled shrimp, and one for the shells. This sounds daft but really helps.
• Safety reminders: Don't use a dodgy knife. That's a good start.

Step-by-Step Process: Let's Cook

Here's how we turn those humble ingredients into a pot of sheer bliss:

1. Peel and devein the shrimp. Set the meat aside. Roast the shrimp shells at 350° F/ 175° C for 10- 15 minutes .
2. Sauté the onion, carrots, and celery until softened. Add the garlic and cook for a minute.
3. Add the roasted shrimp shells. Deglaze the pot with the white wine.
4. Add the water, bay leaf, thyme, peppercorns, and cayenne pepper. Simmer for 30 minutes .
5. Strain that lovely stock! Press the solids to extract all the flavour. This is key!
6. Make a roux with butter and flour. Cook for 1- 2 minutes .
7. Gradually whisk in the shrimp stock. Simmer for 10- 15 minutes , until thickened.
8. Stir in the cream, sherry, and paprika. Season to taste. Then, gently heat through.
9. Puree until smooth. Stir in the chopped shrimp meat. Then it is ready to serve.

Pro Tips: Secrets to Bisque Brilliance

Right, listen up, because these are the things that will take your soup from 'good' to 'Oh my gosh!'.

• Don't skip making your own shrimp stock recipe . Seriously, it makes all the difference. Think of it as the secret ingredient. I promise, it will make your soup amazing.
• Strain that stock, you know? Use a fine mesh, or a cheesecloth if you really want to go the extra mile. Nobody wants bits in their bisque.
• Avoid one common mistake: boiling the soup after you've added the cream. It can split and look a right mess.
• For a chunkier and more comforting option consider the Chowder Recipes . For a lighter version, you could even try a corn soup .

The Finale: Spoonfuls of Sunshine

Honestly, once you've nailed this seafood bisque recipe , you'll be making it all the time. It's perfect with a hunk of crusty bread for dipping, or even those posh grilled cheese croutons if you're feeling fancy.

Serving up a bowl of this creamy shrimp bisque is like handing someone a little bit of happiness. Trust me! You can also try shellfish soup recipes .

Plus, you can vary it, next time add some corn to the soup and make a delicious Shrimp and Corn Soup !

Recipe Notes for Your Shrimp Bisque Soup Masterpiece

Honestly, making shrimp bisque soup feels like a proper achievement. There are loads of shellfish soup recipes out there, but this one… this one's special.

It's that homemade shrimp stock recipe , innit?

Serving Suggestions: A Spot of Presentation

Plating can make or break it, you know? A swirl of cream, a sprinkle of parsley...fancy! Think about adding grilled cheese croutons.

Dipping in a bit of fancy! A crusty baguette is always welcome to soak up every bit of this soup and stew.

A crisp green salad will cut through the richness.

Storage Tips: Keeping That Shrimp Bisque Fresh

If you are lucky enough to have some leftovers, let it cool completely. Then store in the fridge for up to 3 days.

Honestly, it never lasts that long in my house! As for freezing, this isn't ideal. The texture can change. If you must, freeze for up to 1 month.

Thaw it overnight in the fridge. Reheat gently on the stove. Avoid boiling it. The cream might split otherwise. Nobody wants split cream!

Variations: Mix it Up!

Want to tweak things? Go for it! For a dairy-free version, try coconut milk instead of cream. It adds a subtle sweetness that works wonders.

If you are after Creamy shrimp bisque , make sure not to skip the cream! For a seasonal swap, add roasted butternut squash for a heartier autumn feel.

Fancy a shrimp and corn soup ? Throw in some sweetcorn near the end! I tell you what, Corn Soup always goes down a treat.

Nutrition Basics: Goodness in a Bowl

While this isn't a health food , it's got its perks! Shrimp is a fab source of protein. Plus, all those veggies add vitamins and fibre.

But remember, cream means calories! One serving is roughly 350 kcal. Don't worry! It's worth it.

So there you have it. A seafood bisque recipe that's easy as chips, but tastes like you spent hours slaving away.

Get stuck in! And don't be afraid to experiment. It is your Homemade bisque after all! Creating the perfect bowl of French shrimp soup has never been easier!

Enjoy!