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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The Prestigious School
March 19, 2015 at 8:49 pmYou are so right about the seafood stock being a stumbling block for seafood stews and soups. I’m glad to see you came up with this quicker and (less intimidating) way to make this soup. I didn’t grow up eating seafood, and I still don’t have good instincts when it comes to cooking it.
Sommer @ASpicyPerspective
March 22, 2015 at 10:03 pmGreat idea for simplifying the process for making soup! Can’t wait to try this amazing soup recipe!
Lisa
March 24, 2015 at 10:12 amThanks Sommer! :)
Miriam B
March 23, 2015 at 10:29 amThis sounds like something even a busy graduate student could do! :) Thanks so much.
Angela @ Food Angel
March 24, 2015 at 12:13 pmI’ve never heard of shrimp bisque, but I’m sure if it’s anything like lobster bisque, it’s delicious! I can’t believe you can make it in just 5 steps- I’ll definitely have to give it a try. Thanks for the recipe, Lisa!
alicia
March 24, 2015 at 12:22 pmAny suggestions on turning this recipe into lobster bisque?
Amy Taylor (comment moderator)
March 27, 2015 at 10:28 amHi Alicia. I think it can be as simple as switching out the shrimp for lobster if you happen to have fish stock on hand. :)
Angi
March 24, 2015 at 1:26 pmWhat could you use in place of the tomato paste? We are tomato free in our home.
Amy Taylor (comment moderator)
March 27, 2015 at 10:33 amHi. You could leave the paste out.
Martha
March 24, 2015 at 6:21 pmLooks good. Do you think chicken broth could be substituted for beef?
Amy Taylor (comment moderator)
March 27, 2015 at 10:31 amHi Martha. You probably can but the flavor would not be as bold.
Mary @chattavore
March 28, 2015 at 11:07 amThis looks and sounds so delicious, Lisa! “Bisque” sounds like a fancy soup so I love how quick and easy this is. I will be making it, for sure!
Shannon Seevers
April 23, 2015 at 3:14 amany chance you have the nutrition information on this?
Amy Taylor (comment moderator)
April 27, 2015 at 10:59 amHi Shannon. No, sorry. We do not provide nutrition details. This post will explain that philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Pam shenton
February 13, 2016 at 8:52 amUsed to make this soup in my Restaraunt. Very very popular. I would peel my raw( hopefully whole shell on) shrimp and use the shells to make an awesome stock. The raw shrimp was rough chopped then barely sautéed in butter and added last minute to the hot soup. Amazing touch extra work but well worth the flavor.
karen
February 26, 2016 at 8:54 pmI really like the flavor of brandy or sherry in bisques. Do you think it could be added to your recipe?
Amy Taylor (comment moderator)
March 1, 2016 at 9:54 amYes, a little can’t hurt. :)
Patty
January 4, 2017 at 1:30 pmMy 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!
Michelle Eckman
January 4, 2017 at 9:29 pmCould I sub coconut milk (from that can) for the heavy cream?
Amy Taylor (comment moderator)
January 9, 2017 at 2:34 pmHi there. We’ve not tried but I do think it would work. Coconut milk does alter the taste somewhat.
Darlene Miller
February 19, 2017 at 8:47 pmCan you list calories and put nutritional information with your recipes? Thank you
Amy Taylor (comment moderator)
February 26, 2017 at 11:45 amThis post help explain why we do not provide nutrition information: https://www.100daysofrealfood.com/how-to-find-and-avoid-trans-fat/.
Cindy
May 7, 2017 at 5:46 pmI added 2 leeks and used a full cup of cream and left the cayenne pepper out. Was very yummy!