Best Shrimp Bisque Recipe

This shrimp bisque recipe delivers a rich, creamy seafood soup packed with deep shrimp flavor and a smooth, velvety texture. Made with shell-on shrimp, aromatic vegetables, white wine, brandy, and heavy cream, this classic French-style bisque is perfect for dinner parties, holidays, or an elegant appetizer. The combination of tomato paste, paprika, and a touch of sherry enhances the depth of flavor, while blending and straining create a restaurant-quality finish. If you’re looking for the best homemade shrimp bisque, creamy seafood soup recipe, or easy gourmet soup for special occasions, this recipe provides authentic taste with simple ingredients.

Ingredients

• 1 lb (450 g) medium to large shrimp (16–20 or 21–25 count), shell-on, preferably wild-caught
• 1 tablespoon olive oil
• 5 tablespoons butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 medium carrots, scrubbed and diced
• 1 garlic clove, minced
• Salt and white pepper, to taste
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/3 cup all-purpose flour
• 1/3 cup brandy or cognac
• 1 cup dry white wine
• 6 cups water
• 1 sprig fresh thyme (or 1/4 teaspoon dried thyme)
• 1 bay leaf
• 1 cup heavy cream
• 1/3 cup dry sherry or cream sherry
• 1 teaspoon fresh lemon juice
• Crème fraîche or heavy cream and finely chopped chives, for garnish (optional)

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Instructions

1. Prepare the shrimp.
   Peel and devein about half of the shrimp (8–12 shrimp), including the tails. Cut into bite-sized pieces and refrigerate. Reserve all shells.
2. Build the base flavor.
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the shell-on shrimp and the reserved shells. Cook, stirring constantly, until bright pink (about 2 minutes). Remove and set aside.
3. Cook the vegetables.
   In the same pot, melt the butter. Add onion, celery, carrots, and garlic. Reduce heat to medium. Season with salt and white pepper. Cook, stirring frequently, until softened but not browned, about 8 minutes.
4. Add seasoning and thicken.
   Stir in tomato paste, paprika, and cayenne. Cook 1–2 minutes until the paste darkens slightly. Add the flour and stir well to coat the vegetables evenly. Turn off the heat.
5. Deglaze and simmer.
   Return the cooked shrimp and shells to the pot. Pour in the white wine and brandy. Cook over medium-high heat until most of the liquid reduces.
   Add water, thyme, and bay leaf. Season again lightly. Cover and simmer for 20 minutes.
6. Blend and strain.
   Remove thyme and bay leaf. Blend the soup until very smooth using an immersion blender or a high-powered blender (work carefully with hot liquids).
   Strain through a fine-mesh sieve into another pot, pressing firmly to extract all the liquid.
7. Finish the bisque.
   Return the strained soup to medium-low heat. Add the reserved diced shrimp, heavy cream, sherry, and lemon juice. Simmer 2–3 minutes, just until shrimp are cooked through.
   Adjust seasoning to taste.
8. Serve.
   Ladle into bowls. Garnish with a drizzle of cream or a dollop of crème fraîche and chopped chives. Serve immediately.

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Tips

• Blend thoroughly to fully break down the shells for maximum flavor extraction.
• Strain carefully and press firmly to achieve a silky, restaurant-quality texture.
• Do not overcook the shrimp at the end; they only need a few minutes.
• Use a good-quality dry white wine for the best depth of flavor.

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Variations and Substitutions

• No alcohol option: Replace brandy and wine with additional seafood stock and a splash of white wine vinegar.
• Spicier version: Increase cayenne or add a pinch of red pepper flakes.
• Seafood variation: Add a few scallops or crab meat at the final simmering stage.
• Lighter option: Substitute half-and-half for heavy cream.

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FAQs

Can I make shrimp bisque ahead of time?
Yes. Prepare the soup base and refrigerate for up to 2 days. Add the shrimp and cream when reheating.

Can I freeze shrimp bisque?
It’s best frozen before adding cream. Add fresh cream when reheating for better texture.

Do I have to use shell-on shrimp?
Yes, for authentic flavor. The shells are essential for a rich, seafood-forward broth.

What if I don’t have a fine strainer?
Use the finest sieve available and strain twice if necessary for a smoother finish.

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Serving Suggestions

• Serve with toasted baguette slices or garlic bread.
• Pair with a crisp green salad.
• Top with extra chives and cracked white pepper for presentation.
• Serve as an elegant starter for a seafood dinner menu.

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Why You’ll Love This Recipe

• Deep, rich seafood flavor from real shrimp shells
• Velvety smooth and creamy texture
• Elegant enough for entertaining
• Surprisingly simple with pantry-friendly ingredients
• Restaurant-quality shrimp bisque made at home