Shrimp and Basil Bisque Recipe

Name: Shrimp and Basil Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs medium shrimp; ⅔ cup dry sherry; 1 bay leaf; 1 lemon, halved; ¼ cup basil, stems (reserve leaves for soup); 3 tablespoons unsalted butter; 1 large onion, chopped (about 2 cups); 2 carrots, peeled and chopped; 2 celery ribs, chopped; 1 bay leaf; 3 tablespoons long grain rice; 1 (14 1/2 ounce) can chopped tomatoes; 1 cup basil leaves, loosely packed; ¾ cup heavy cream; kosher salt & freshly ground black pepper, to taste

Servings: persons

1 12 lbs medium shrimp
⅔ cup dry sherry
1 bay leaf
1 lemon, halved
¼ cup basil, stems (reserve leaves for soup)
3 tablespoons unsalted butter
1 large onion, chopped (about 2 cups)
2 carrots, peeled and chopped
2 celery ribs, chopped
1 bay leaf
3 tablespoons long grain rice
1 (14 1/2 ounce) can chopped tomatoes
1 cup basil leaves, loosely packed
¾ cup heavy cream
kosher salt & freshly ground black pepper, to taste

1
1.
2
To make shrimp stock: preheat oven to 400F Peel and devein shrimp; reserve shells and tails.
3
Refrigerate shrimp until ready to use.
4
Place reserved shrimp shells on a rimmed baking sheet and roast until crisp and lightly browned (12-15 minutes) Remove from oven and carefully pour sherry onto the baking sheet; scrape with a spatula to deglaze and remove all the bits of shrimp from the pan.
5
Pour shells and sherry into a stockpot; add 5 cups water and the bay leaf.
6
Squeeze lemon juice into the pot; add lemon rind and basil stems.
7
Bring stock to a boil then reduce heat and simmer for 30 minutes.
8
Strain stock and discard solids.
9
2.
10
To make soup: In a large pot, heat butter over medium heat.
11
Add shrimp and saute' around 5 minutes.
12
Remove to a plate with a slotted spoon; set aside.
13
Add onion, carrots, and celery to pot and saute until tender, about 10 minutes.
14
Add stock, bay leaf and rice.
15
Cook 20 minutes over medium heat.
16
Add tomatoes and basil leaves and cook 10 more minutes.
17
Return shrimp to pot; cook 2 more minutes.
18
3.
19
Remove bay leaf.
20
With an immersion blender, puree soup until smooth (or pouree in small batches in a food processor fitted with knife blade, then return to pot.)
21
Add cream.
22
Season to taste with salt and pepper.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 12 lbs medium shrimp, ⅔ cup dry sherry, 1 bay leaf, 1 lemon, halved, and more.

Yes, Shrimp and Basil Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Basil Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions