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I’ve learned that the secret to a great seafood bisque is using seafood stock as the base. Now if you’re like me, you don’t usually have homemade seafood stock just sitting around waiting to be used in a dish. So I think you’ll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells (and supplementing it with a little beef stock) so you can get that delicious, bold flavor without having to work too hard. Enjoy!
Super Easy Shrimp Bisque
Ingredients
- 5 cups water
- 2 cups beef broth
- 1 bay leaf
- 1 pound shrimp raw, shells on
- 2 tablespoons butter
- ½ onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon salt
- pinch cayenne pepper
- ½ cup heavy cream
- thyme optional garnish
Instructions
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In a large pot, combine the water, beef stock, and bay leaf over high heat. Peel and devein the shrimp, and once the water mixture is boiling, throw in the shells only (set the shrimp aside). Lightly boil the shells for 15 minutes.
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Strain the shrimp broth through a fine sieve into a glass bowl or measuring cup. This will be the base of your soup. Discard the shells.
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Wipe out the pot and melt the butter over medium heat. Add the onion, celery, and garlic and cook while stirring occasionally for 2 to 3 minutes (until it softens but does not brown). Add the raw shrimp and tomato paste to the pot and cook until they are pink and firm, another 3 or 4 minutes.
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Return the shell broth/stock to the pot along with the salt and cayenne pepper and bring to a boil. Lower to a simmer and cook for 10 minutes.
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Puree the soup using a handheld (or counter top) blender, stir in the cream, and serve warm. Top with fresh thyme if desired.
Recipe Notes
We recommend organic ingredients when feasible.
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I really like the flavor of brandy or sherry in bisques. Do you think it could be added to your recipe?
Yes, a little can’t hurt. :)
My daughter, 13, and I just made this bisque last night. Really yummy! I did not have cayenne on hand so I split the pinch between paprika and a california chili powder I have (similar to cayenne). I also didn’t have heavy cream and used heavy whipping cream. I did add an ounce of brandy. It was great for a first try with the substitutes…the only thing we’d like is for it to be a bit thicker, creamier. Next time we will use the heavy cream and a bit less water to see if that helps.
Thanks for the great recipe!
Could I sub coconut milk (from that can) for the heavy cream?
Hi there. We’ve not tried but I do think it would work. Coconut milk does alter the taste somewhat.
Can you list calories and put nutritional information with your recipes? Thank you
This post help explain why we do not provide nutrition information: https://www.100daysofrealfood.com/how-to-find-and-avoid-trans-fat/.
I added 2 leeks and used a full cup of cream and left the cayenne pepper out. Was very yummy!