Shrimp Bisque Recipe
This shrimp bisque recipe is the perfect comfort meal that tastes luxurious. A thick and rich broth, loaded with chunks of tender shrimp. The most incredible flavor in each bite, and the best part? It cooks with minimal effort. The perfect way to impress a crowd!
Ingredients
- 2 Tbsp olive oil
- 2 lb raw shrimp jumbo size peeled and deveined
- 4 tablespoons butter
- 1 small onion finely chopped
- 1 stick of celery chopped
- 1 large carrot chopped
- 4 cloves garlic finely chopped
- 1/4 cup flour
- 8 oz tomato sauce
- 64 oz chicken broth
- 1 tsp salt
- ½ tsp pepper
- 1 tsp paprika
- 1 cup heavy whipping cream
- bread for serving
Instructions
- Heat oil in a Dutch oven. Once hot, saute the shrimp 2 minutes per side. Remove from the Dutch oven and cover to keep warm.
- To the Dutch oven, add the butter, onion, celery, and carrots. Saute for 5 minutes, stirring as needed.
- Add the garlic and stir for 1 minute. Then add the flour, tomato sauce, and stir until combined.
- Now pour in the broth and stir. Cook for about 10 minutes. Using an immersion blender, blend the ingredients until they are pureed.
- Finely chop the shrimp and add to the Dutch oven.
- Add the salt, pepper, and paprika, and stir.
- Add the heavy whipping cream and cook until the bisque comes to a soft boil.
- Serve and enjoy, friends.
Notes
- Don’t Overcook the Shrimp. Shrimp should be tender, not dry and rubbery. Add the chopped shrimp at the very end of cooking to keep them from overcooking.
- Add Cream at the End. Stir in the cream once the soup is off the boil. Boiling cream can cause it to curdle or separate, creating an unpleasant texture and flavor.
- Garnish for Presentation. Sprinkle with chopped parsley or fresh dill before serving for a fresh taste and an elegant look.
- Storage. Store any leftovers in an airtight container in the refrigerator. The soup will keep well for up to 5 days.
- Reheating. Warm the soup gently over medium heat until heated through and thickened to your liking.
- Freezing. This soup freezes beautifully and makes a convenient meal later. Pour the cooled soup into a freezer-safe container or use soup cubes for easy portioning. Store for up to 3 months.
- To Reheat from Frozen. Place a frozen soup cube in a pot and heat over low to medium heat until it has thawed. Increase the heat slightly to allow the soup to warm fully and thicken.