Creamy Shrimp Bisque Recipe

This Creamy Shrimp Bisque is a rich, velvety seafood soup that feels like something you’d order at an upscale coastal restaurant—but it’s surprisingly easy to make at home. Inspired by classic French bisque techniques, this dish features tender shrimp simmered in a silky broth made from aromatics, cream, seafood stock, and subtle spices. The result is a comforting yet elegant soup that pairs beautifully with crusty bread or a warm baguette, just like the one shown in the image.

Shrimp bisque is beloved for its deep flavor and luxurious texture. Unlike chunky seafood chowders, bisque is smooth, creamy, and indulgent, making it perfect for special occasions, dinner parties, or when you simply want to elevate your weeknight meals. This recipe balances richness without being heavy, letting the natural sweetness of shrimp shine through.

Ingredients

For the Soup Base

1 lb (450 g) raw shrimp, peeled and deveined (tails optional)
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp paprika (smoked or sweet)
½ tsp cayenne pepper (optional, for heat)
2 tbsp all-purpose flour

Liquids

3 cups seafood stock (or chicken stock)
1 cup heavy cream
½ cup dry white wine (optional but recommended)

Seasoning & Garnish

Salt and black pepper to taste
1 tbsp fresh lemon juice
Chopped fresh chives or parsley (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Shrimp

Season the shrimp lightly with salt and pepper. In a large pot or Dutch oven, heat olive oil and 1 tablespoon of butter over medium heat. Add shrimp and sauté for 1–2 minutes per side, just until pink and opaque. Remove shrimp and set aside.

Step 2: Build the Flavor Base

In the same pot, add the remaining butter. Sauté onions until soft and translucent, about 4–5 minutes. Add garlic and cook for 30 seconds until fragrant.

Stir in tomato paste, paprika, and cayenne pepper. Cook for 2 minutes to deepen the flavor.

Step 3: Thicken the Soup

Sprinkle flour over the mixture and stir continuously for 1–2 minutes to eliminate any raw flour taste. Slowly pour in white wine (if using), scraping up any browned bits from the bottom of the pot.

Step 4: Simmer

Add seafood stock and bring to a gentle simmer. Cook for 10–15 minutes, allowing the flavors to meld. Reduce heat to low and stir in heavy cream.

Step 5: Blend (Optional but Recommended)

For a classic bisque texture, use an immersion blender to partially or fully blend the soup until smooth. If you prefer a chunkier soup, skip blending or blend only half.

Step 6: Finish with Shrimp

Return shrimp to the pot and simmer gently for 3–5 minutes. Add lemon juice, adjust seasoning, and garnish with fresh chives or parsley.

Serve hot with crusty bread.

Pro Tips for the Best Shrimp Bisque

Use fresh or frozen raw shrimp, not pre-cooked, for better flavor and texture.
Don’t overcook shrimp—they should be tender, not rubbery.
For deeper seafood flavor, simmer shrimp shells in the stock before starting.
A splash of brandy or cognac adds authentic French bisque character.

Variations & Substitutions

Dairy-Free Shrimp Soup: Use coconut cream instead of heavy cream.
Spicy Shrimp Bisque: Add Old Bay seasoning or chili flakes.
Low-Carb Seafood Soup: Skip flour and thicken with pureed vegetables.
Lobster and Shrimp Bisque: Replace half the shrimp with lobster meat.

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