Description
Indulge in the luxurious flavors of this creamy Shrimp Bisque, a delightful dish that promises to warm your heart and tantalize your taste buds. This velvety soup strikes a perfect balance between rich creaminess and aromatic herbs, making it an ideal choice for both casual dinners and elegant gatherings. With its impressive presentation and comforting texture, it’s sure to leave your guests asking for seconds. Pair it with crusty bread or a fresh salad for a complete dining experience that’s as satisfying as it is sophisticated.
Ingredients
Scale
- 1–1½ pounds extra large shrimp (with shells)
- 1 teaspoon Creole seasoning
- ¼ teaspoon salt (or to taste)
- 1–2 teaspoons butter or olive oil
- 1 stalk celery (roughly chopped)
- 1–2 sprigs fresh thyme
- ½ onion (roughly chopped)
- 2–3 cloves fresh garlic (smashed and peeled)
- 1–2 bay leaves
- ¼ teaspoon black peppercorns
- 3–4 cups water
- 2 tablespoons butter
- Drizzle of extra virgin olive oil
- 2 teaspoons garlic (minced)
- 1 teaspoon fresh thyme
- ½ cup onions (chopped)
- ¼ cup celery (diced)
- 2 tablespoons flour
- ½ cup dry white grape juice or stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole seasoning
- ½ teaspoon paprika
- ¼–½ teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 2–2½ cups shrimp stock (adjust to desired thickness)
- 1 cup heavy cream
- 2–3 tablespoons butter
- ½–1 teaspoon ground white pepper
- Salt to taste
Instructions
- Start by cleaning the shrimp if necessary. In a large pot, combine shrimp shells, water, celery, onion, garlic, thyme, bay leaves, black peppercorns, salt, and Creole seasoning. Bring to boil; reduce heat and simmer for about 30 minutes. Strain the liquid into a bowl and discard solids.
- In the same pot over medium heat, melt butter with olive oil. Sauté onion and celery until translucent; add minced garlic and additional thyme and cook for another minute.
- Sprinkle flour over sautéed vegetables; stir to combine and cook for about 2 minutes. Gradually whisk in dry white grape juice or stock until smooth.
- Add strained shrimp stock back into the pot along with tomato paste, Worcestershire sauce, paprika, cayenne pepper (if using), and more Creole seasoning. Bring to simmer.
- Lower heat slightly and stir in heavy cream until heated through but not boiling.
- Gently fold in cleaned shrimp; cook until they are pink and opaque (about 3–5 minutes). Adjust seasoning with salt and ground white pepper as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 140mg