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This Shrimp Bisque is a luxurious, creamy soup that feels fancy but is surprisingly straightforward to make. The secret is a quick homemade stock from the shells, which builds incredible briny-sweet depth. The result is a velvety, restaurant-worthy bisque perfect for a special dinner.

Why You’ll Love This Shrimp Bisque

Deep flavor: Homemade shrimp stock captures every bit of sweet, oceanic essence.
Fancy but simple: Looks and tastes bistro-worthy without difficult techniques.
Versatile serving: Equally great as a starter or a main with crusty bread.
Silky texture: Straining ensures an unbelievably smooth, velvety finish.

Ingredients & Tools

1 lb large shrimp, peeled and deveined (shells reserved)
3 tbsp unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
3 garlic cloves, minced
1/4 cup tomato paste
1/4 cup all-purpose flour
1/2 cup dry white wine (like Sauvignon Blanc)
4 cups seafood or chicken stock
1 cup heavy cream
1 bay leaf
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
Salt and freshly ground black pepper to taste
2 tbsp brandy or cognac (optional, but highly recommended)
Fresh parsley or chives for garnish

Tools: A large pot or Dutch oven, a blender or immersion blender, and a fine-mesh sieve.

Notes: Don’t skip the shell stock—it’s the soul of this bisque. The brandy adds warm complexity.

Nutrition (per serving)

Calories:	380 kcal
Protein:	18 g
Fat:	26 g
Carbs:	16 g
Fiber:	2 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

Don’t toss those shells! This is the single most important step for flavor. Sautéing the shells before simmering them unlocks their oils and intensifies that beautiful shrimp essence that will permeate the entire soup.
Why a fine-mesh sieve is non-negotiable. Even the most powerful blender can leave behind tiny bits of shell and vegetable fiber. Straining is what gives a true bisque its signature, flawlessly silky texture that’s completely free of any grittiness.
The role of the roux. Cooking the flour and butter together at the start (this is your roux) is what will thicken the bisque. You want to cook it for a minute or two until it’s fragrant to get rid of the raw flour taste, but don’t let it get too dark.
Embrace the brandy. If you’re on the fence about the brandy or cognac, I really encourage you to try it. The alcohol cooks off, leaving behind a nuanced, aromatic depth that elevates the bisque from great to extraordinary. A little goes a long way.

How to Make Shrimp Bisque

Step 1: Make the Shrimp Stock. In your large pot, melt 1 tablespoon of the butter over medium heat. Add the reserved shrimp shells and cook, stirring frequently, for about 5 minutes. You’ll notice them turning pink and becoming very fragrant—that’s the flavor releasing! Pour in 4 cups of stock, bring to a simmer, then reduce the heat and let it bubble gently for 15 minutes. Strain this liquid through your fine-mesh sieve into a bowl, pressing on the shells to extract all the flavorful liquid. Discard the shells. You now have your incredible homemade shrimp stock.

Step 2: Sauté the Aromatics. Wipe the pot clean and return it to medium heat. Melt the remaining 2 tablespoons of butter. Add the chopped onion, celery, and carrot (this is your mirepoix). Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened but not browned. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Flavor Base. Stir in the tomato paste and cook for 2 minutes, letting it darken slightly and caramelize. This deepens its flavor. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw taste. The mixture will be quite thick—this is your roux forming.

Step 4: Deglaze and Simmer. Pour in the white wine, scraping the bottom of the pot to lift any browned bits. Let it simmer and reduce by about half. Gradually whisk in your reserved shrimp stock, ensuring no lumps of roux remain. Add the bay leaf, smoked paprika, and optional cayenne. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 25 minutes. This allows all the flavors to meld together beautifully.

Step 5: Blend Until Silky Smooth. Remove the pot from the heat and take out the bay leaf. Carefully transfer the soup in batches to a blender. Please be cautious—blend with the lid slightly ajar or covered with a towel to allow steam to escape. Blend each batch until completely smooth. For the ultimate texture, pour the blended soup back through the fine-mesh sieve into a clean pot, pressing on the solids with the back of a spoon.

Step 6: Finish the Bisque. Place the strained soup over low heat. Stir in the heavy cream and season with salt and pepper to taste. Don’t let it boil after adding the cream—just heat it through. Meanwhile, chop the reserved shrimp into bite-sized pieces. Add them to the hot soup and cook for 2-3 minutes, just until they turn pink and opaque. Stir in the brandy right at the end, and give it one final taste for seasoning.

Storage & Freshness Guide

Fridge: Cool completely, store in airtight container for up to 2 days.
Freezer: Not recommended; cream base may separate and turn grainy.
Reviving: Reheat gently on stove over low heat; do not boil.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing provide a crisp, refreshing counterpoint to the rich, creamy bisque, cleansing the palate between spoonfuls.
Garlic bread or crusty sourdough — This is non-negotiable for dipping and soaking up every last drop. The crunch and garlicky flavor are the perfect textural and flavor companions.
Oyster crackers or homemade croutons — For a little extra crunch right in the bowl, a handful of these provides a delightful textural contrast to the silky soup.

Drinks

A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines cut through the richness of the bisque beautifully, creating a perfect balance on the palate.
A dry sparkling wine or Prosecco — The bubbles are surprisingly fantastic with creamy soups, acting as a palate cleanser and making each bite feel fresh and new.
An ice-cold lager or pilsner — If you prefer beer, a clean, crisp lager offers a refreshing, effervescent contrast that works wonderfully with the seafood flavors.

Something Sweet

Lemon sorbet — After a rich meal, a scoop of tangy, bright lemon sorbet is the ultimate palate-cleansing dessert that feels light and refreshing.
Dark chocolate truffles — A few pieces of intense, dark chocolate provide a rich, bittersweet finish that doesn’t feel too heavy after the bisque.
Shortbread cookies — Their simple, buttery sweetness and crumbly texture are a gentle and classic way to end the meal on a comforting note.

Top Mistakes to Avoid

Mistake: Skipping the shell stock. This is the heart of the recipe. Using plain water or a weak broth will result in a soup that tastes thin and lacks the profound shrimp flavor that defines a great bisque.
Mistake: Not straining the soup. I’ve messed this up before too, thinking my blender was powerful enough. You’ll be left with a slightly gritty texture. Straining is the key to that luxurious, restaurant-quality silkiness.
Mistake: Boiling after adding the cream. If you bring the bisque to a rolling boil after the cream is in, you risk it curdling or separating. Keep it on low heat just until it’s warmed through.
Mistake: Overcooking the shrimp. The shrimp pieces cook very quickly in the hot soup. If you leave them in for more than 3-4 minutes, they’ll become tough and rubbery. You just want them pink and firm.

Expert Tips

Tip: Use an immersion blender for easier cleanup. If you have one, you can blend the soup right in the pot! Just be careful to submerge the blade fully to avoid splatters. You’ll still need to strain it for the perfect texture, but it’s less messy than transferring to a countertop blender.
Tip: Make it a day ahead. Bisque often tastes even better the next day after the flavors have had more time to meld. Gently reheat it on the stove over low heat, stirring occasionally.
Tip: Amp up the umami with a secret ingredient. For an even deeper flavor, stir in a teaspoon of fish sauce along with the cream. It sounds wild, but it adds a savory, complex saltiness that enhances the seafood flavor without being fishy.
Tip: Control the thickness. If your bisque is thicker than you’d like, simply thin it out with a splash more stock or cream when reheating. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.

FAQs

Can I make this bisque ahead of time?
Absolutely, and it often tastes even better! You can make the entire bisque up to 2 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it gently on the stovetop over low heat, stirring frequently. Do not boil it, especially if you’ve already added the cream, as it could separate.

I don’t have a blender. Can I still make it?
You can use an immersion blender, which is actually easier for this recipe. If you have neither, you can try pressing the cooked soup through the fine-mesh sieve with the back of a ladle, but it will be very labor-intensive and you likely won’t achieve the same level of smoothness. A blender is highly recommended for the classic bisque texture.

What can I use instead of white wine?
No problem! You can simply omit the wine and use an additional 1/2 cup of your shrimp or chicken stock for the deglazing step. The wine adds acidity and complexity, but the soup will still be delicious without it. A tablespoon of fresh lemon juice added at the end can help brighten it up if you skip the wine.

Can I freeze shrimp bisque?
I don’t recommend freezing this bisque. Cream-based soups have a tendency to separate and become grainy when thawed. The texture will not be the same silky-smooth experience. It’s best enjoyed fresh or stored in the fridge for a couple of days.

My bisque is too thick/thin. How can I fix it?
If it’s too thick, simply whisk in a little more stock, cream, or even water, a few tablespoons at a time, until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for an extra 5-10 minutes to reduce and concentrate. You can also make a small slurry of 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water and stir it in, then simmer for a minute to thicken.

Shrimp Bisque

Cost Level $$

Category Shrimp Recipes

Difficulty High

Cuisine French, american

Servings 4

Total Time 70 minutes

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Learn how to make a rich and creamy Shrimp Bisque with this easy recipe. Get restaurant-quality flavor at home with our step-by-step guide. Make it tonight!

Ingredients

For the Ingredients

1 lb large shrimp (peeled and deveined (shells reserved))
3 tbsp unsalted butter
1 medium onion (finely chopped)
2 celery stalks (finely chopped)
1 large carrot (finely chopped)
3 garlic cloves (minced)
1/4 cup tomato paste
1/4 cup all-purpose flour
1/2 cup dry white wine (like Sauvignon Blanc)
4 cups seafood or chicken stock
1 cup heavy cream
1 bay leaf
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
Salt and freshly ground black pepper (to taste)
2 tbsp brandy or cognac (optional, but highly recommended)
Fresh parsley or chives (for garnish)

Instructions

01
Make the Shrimp Stock. In your large pot, melt 1 tablespoon of the butter over medium heat. Add the reserved shrimp shells and cook, stirring frequently, for about 5 minutes. You'll notice them turning pink and becoming very fragrant—that's the flavor releasing! Pour in 4 cups of stock, bring to a simmer, then reduce the heat and let it bubble gently for 15 minutes. Strain this liquid through your fine-mesh sieve into a bowl, pressing on the shells to extract all the flavorful liquid. Discard the shells. You now have your incredible homemade shrimp stock.
02
Sauté the Aromatics. Wipe the pot clean and return it to medium heat. Melt the remaining 2 tablespoons of butter. Add the chopped onion, celery, and carrot (this is your mirepoix). Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened but not browned. Add the minced garlic and cook for another minute until fragrant.
03
Build the Flavor Base. Stir in the tomato paste and cook for 2 minutes, letting it darken slightly and caramelize. This deepens its flavor. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw taste. The mixture will be quite thick—this is your roux forming.
04
Deglaze and Simmer. Pour in the white wine, scraping the bottom of the pot to lift any browned bits. Let it simmer and reduce by about half. Gradually whisk in your reserved shrimp stock, ensuring no lumps of roux remain. Add the bay leaf, smoked paprika, and optional cayenne. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 25 minutes. This allows all the flavors to meld together beautifully.
05
Blend Until Silky Smooth. Remove the pot from the heat and take out the bay leaf. Carefully transfer the soup in batches to a blender. Please be cautious—blend with the lid slightly ajar or covered with a towel to allow steam to escape. Blend each batch until completely smooth. For the ultimate texture, pour the blended soup back through the fine-mesh sieve into a clean pot, pressing on the solids with the back of a spoon.
06
Finish the Bisque. Place the strained soup over low heat. Stir in the heavy cream and season with salt and pepper to taste. Don't let it boil after adding the cream—just heat it through. Meanwhile, chop the reserved shrimp into bite-sized pieces. Add them to the hot soup and cook for 2-3 minutes, just until they turn pink and opaque. Stir in the brandy right at the end, and give it one final taste for seasoning.