Shrimp Bisque Recipe

Name: Shrimp Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 2 plum tomatoes, chopped; 1 large yellow onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 6 cups uncooked shrimp shells; ½ cup uncooked rice, preferably basmati; 2 tablespoons tomato paste; ½ cup plus 2 tbsp. brandy; 6 sprigs fresh flat leaf parsley; 6 sprigs fresh thyme; 1 dried bay leaf; kosher salt; ½ cup heavy cream; 4 teaspoons fresh lemon juice; cayenne pepper; fresh ground black pepper; creme fraiche (or sour cream); chopped chives (to garnish)

Servings: persons

8 tablespoons unsalted butter
2 plum tomatoes, chopped
1 large yellow onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 cups uncooked shrimp shells
½ cup uncooked rice, preferably basmati
2 tablespoons tomato paste
½ cup plus 2 tbsp. brandy
6 sprigs fresh flat leaf parsley
6 sprigs fresh thyme
1 dried bay leaf
kosher salt
½ cup heavy cream
4 teaspoons fresh lemon juice
cayenne pepper
fresh ground black pepper
creme fraiche (or sour cream)
chopped chives (to garnish)

1
Melt 4 tablespoons of butter in an 8 quart pot over medium heat.
2
Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes.
3
Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2-3 minutes.
4
Stir in tomato paste, cook until browned, about 2 minutes.
5
Remove from heat and pour in 1/2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1-2 minutes.
6
Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan.
7
Add salt and 9 cups water; boil.
8
Lower heat to medium-low, cover, and simmer for 30 minutes.
9
Remove from heat and let soup cool.
10
Discard herb bundle.
11
Puree soup mixture in batches in a blender.
12
Set a sieve over a 6 quart saucepan; strain, discarding solids.
13
Heat bisque over medium heat.
14
Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth.
15
Season with salt and pepper.
16
Divide bisque between bowls; garnish with creme fraiche and chives.

787

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 19 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 2 plum tomatoes, chopped, 1 large yellow onion, chopped, 1 medium carrot, chopped, and more.

Yes, Shrimp 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 Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions