Shrimp Bisque

Shrimp Bisque

We’re celebrating National Bisque Day with what’s sure to be the soup of the season! This creamy, velvety Shrimp Bisque is both sweet and savory,  a cozy comfort dish made to warm up chilly fall days. Serve it with a toasty slice of bread, and you’ll forget all about that autumn chill in no time.

Using brown (shell-on) Gulf shrimp helps create a rich, full-bodied seafood stock that’s packed with natural sweetness and nutrients, perfect for boosting your immune system as the weather cools. For a quicker version, simply use cleaned, deveined shrimp and store-bought stock for the same delicious flavor in less time.

Whether you’re celebrating a special occasion or just need a bowl of comfort, this Shrimp Bisque is shrimply the best!

Shrimp peeled in bowl
[[ recipeID=recipe-8lmwbhqzh, title=Shrimp Bisque ]]
button tot buy brown gulf shrimp

AUTHOR PROFILE

Chef Nicole in front of tree line and lakeNicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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Shrimp Bisque

Creamy, cozy, and full of flavor. This Shrimp Bisque combines sweet Gulf shrimp with a smooth, savory broth that’s perfect for soup season. Made with shell-on shrimp for a rich, full-bodied stock, or simplified with store-bought broth, this comforting seafood soup is a bowl of warmth you’ll crave all season long.

Keywords: shrimp bisque recipe , creamy seafood recipe , fall soup recipes, bisque , Brown Gulf Shrimp

Ingredients

Instructions

Ingredients

For Stock

  • 1 Lb Wild for Salmon Shrimp Shells
  • 7 Cups Water
  • 1 Medium Onion
  • 1 Carrot
  • 2 Stalks Celery
  • 2 Bay Leaves
  • ½ Tsp Black Peppercorns
  • 2 Sprigs Thyme
  • 3 Cloves Garlic

For Broth

  • 1 Onion
  • 3 Sprigs Thyme
  • 3 Cloves Garlic
  • 1 Tsp Tomato Paste
  • 2 oz Brandy
  • 4 oz White Wine
  • ⅓ Cup Long Grain Rice
  • ½ Cup Heavy Cream
  • ½ Tsp Paprika

For Shrimp

  • Small Bunch of Chives, minced
  • 4 Sprigs of Thyme
  • Salt and Pepper
  • 4 Tbs Butter
  • Zest of a Lemon

Instructions

For Stock

  1. Clean 1 pound of wild for salmon brown shrimp, separating shells and shrimp and slicing the shrimp down the back to clean the vain out.
  2. In a medium size saucepan melt 2 tablespoons butter, add shrimp shells, onion, garlic carrot and celery releasing the aromatics about (3 minutes).
  3. Add herbs, mix and add water.
  4. Bring to boil and let it go  for 45 minutes.
  5. See notes below if using Wild for Salmon White shrimp

For Broth

  1. Add two tablespoons of butter to large pot.
  2. When butter is bubbly add onion and garlic and cook until translucent.
  3. Add rice for 2 minutes.
  4. Add brandy and cook for a minute.
  5. Add white wine and cook for 2 minutes.
  6. Mix in 1 teaspoons of tomato paste.
  7. Add all the stock and simmer for 15 minutes, until rice is soft.
  8. Blend well ( about 2 minutes).
  9. Strain well with a fine mesh strainer ( this will create the velvety texture).
  10.  Using a rubber spatula you want to scrape the inside of the strainer to help the liquid pass through and when at the end really press on the remaining shells to extract all the liquid.
  11. Place back on the burner, on low heat.
  12. Pour the cream and add the paprika.
  13. Stir well.

For Shrimp

  1. Mince chives.
  2. With the reserved cleaned wild for salmon shrimp, cut into bite size pieces, I like to cut each shrimp into four pieces.
  3. Heat butter and thyme on low until melted
  4. Add shrimp and sprinkle with salt.
  5. Cook on low heat for 5 minutes.
  6. Turn heat off add cut chives and the zest of a lemon.
  7. Place the shrimp mixture in the bowl of bisque.
  8. Serve hot and enjoy!