Creamy Shrimp Bisque

🍤 Creamy Shrimp Bisque

A rich, silky soup with tender shrimp, garlic, herbs, and a creamy finish.

Ingredients

• 1 lb (450 g) peeled and deveined shrimp

• 2 tbsp butter

• 1 small onion, finely chopped

• 1 celery stalk, finely chopped

• 1 small carrot, finely chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 3 tbsp all-purpose flour

• 4 cups seafood or chicken stock

• 1 cup heavy cream

• ½ cup dry white wine or additional stock

• 1 tsp paprika

• ½ tsp dried thyme

• 1 bay leaf

• Salt and black pepper, to taste

• 1 tbsp lemon juice

• 2 tbsp chopped fresh parsley

• Optional: pinch of cayenne

Instructions

1. Cook the shrimp: Season shrimp lightly with salt and pepper. Melt 1 tbsp butter in a large pot over medium heat. Cook shrimp for about 1–2 minutes per side, just until opaque. Remove and set aside.

2. Build the base: Add the remaining butter. Cook onion, celery, and carrot for 5–7 minutes until softened. Add garlic and cook for another 30 seconds.

3. Add tomato and flour: Stir in tomato paste and paprika. Cook for 1 minute. Sprinkle in flour and stir continuously for about 1 minute.

4. Add liquid: Gradually whisk in the wine, followed by the stock. Add thyme and bay leaf. Bring to a gentle simmer and cook for 15–20 minutes.

5. Blend: Remove the bay leaf. Carefully blend the soup until smooth using an immersion blender. For an exceptionally silky bisque, strain it through a fine-mesh sieve.

6. Make it creamy: Return the soup to low heat and stir in the cream. Don’t let it boil vigorously.

7. Finish with shrimp: Chop half the shrimp and leave the rest whole. Add them to the bisque and warm for 2–3 minutes.

8. Season and serve: Stir in lemon juice and adjust salt, pepper, and cayenne. Garnish with parsley.

🍋 Serving Idea

Serve with crusty bread, oyster crackers, or a simple green salad. A little lemon juice at the end helps balance the richness of the cream.

Tip: Don’t overcook the shrimp. Adding them near the end keeps them tender instead of rubbery.