Servings: 8 Prep: 20 min Cook: 45 Total: 1 hr 5 min
I don’t remember when or where I was when I was first introduced to Lobster Bisque. I know I was young, and I think it was at a restaurant in San Francisco, but I do know I loved it. I’ve pretty much always loved anything called “Bisque”.
Bisques are basically a seafood soup, with cream. The idea is, you extract every last little bit of flavor from every aspect of the sea dwelling animal.
I’m not sure why I opted to go with a shrimp bisque, rather than a lobster one. Ultimately, it doesn’t really matter much. The recipe and method is roughly the same. In all cases … the end result is … WONDERFUL!
Note: In the picture, I garnished with a local sweet chili based sea salt that a local vendor from our local organic farmer’s market sells. You can garnish with a tiny whisper of paprika mixed with sea salt for a similar effect. It’s nice and tasty, with a very very fine little “crunch”. Also, usually a small amount of shrimp or lobster is used as the garnish. I used 2 nice plump shrimps, seasoned and sautéed with a little butter.
Shrimp Bisque
Print RateIngredients
- 16 each large shrimp peeled and deveined (save the shells)
- 1/4 cup fresh whole butter (half a stick) divided
- 1 each bay leaf
- 2 tbsp lemon juice freshly squeezed
- 2 1/2 cups water
- 1 small onion peeled and diced
- 4 each garlic cloves minced
- 1/2 cup brandy
- 1 medium tomato diced
- 1 small red bell pepper seeded and diced
- 2 tsp fresh thyme chopped
- 2 cups cream heavy whipping
- salt and fresh cracked pepper to taste
Instructions
- Melt 1 tbsp of butter over medium heat in a small stock pot.
- Add the shrimp shells and cook until they are bright red and the ammonia odor from the shells has been removed. Stir quickly, as they will burn. About 3 to 4 minutes.
- Add the bay leaf, lemon juice and water.
- Simmer for about 30 minutes, or until the water has reduced to approximately 1 cup.
- Strain and reserve the liquid. Throw away the shells.
- In a medium soup pot, over medium heat, sweat the onions and garlic with 1 tbsp butter. Stir until translucent. About 3 minutes.
- Add the brandy and cook for 3 more minutes. May catch fire, so be careful. The flame will not last long and won't burn terribly hot, but it can be a quick pop of flame.
- Add the shrimp stock, tomatoes, peppers, thyme and a little salt and pepper. Let simmer for about 20 minutes.
- Add the cream to the soup base and bring to JUST before it simmers. It should be hot, but never boil.
- While the cream is heating in the soup, quickly sauté the shrimps over high heat in the 2 remaining tbsp of butter. Season the shrimps with salt and pepper. Saute for about 3 minutes. They should still be very slightly translucent and not overcooked or rubbery. Take the hot shrimps and lock them into pairs, as garnish. You should have 8 pairs of interlocked shrimps.
- Add the soup to a blender and puree. Season with salt and pepper.
- Divide the soup into eight warmed soup bowls and garnish with shrimp.
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Imade this today, and it is so delicious. Thanks.
Glad to hear it! Thanks! I love it, too. I could eat a bathtubs worth! A very very tasty soup!
Amazing! The only thing I did different was I added some chopped shrimp bits and chunks to the soup. I ate it for dinner then had some for breakfast and lunch the next day!
Thanks, Chris! Yes, that’s more like how it would be found in most restaurants. It’s basically a soup intended for leftover or defective seafood. However, in an attempt to make this more of a filling low-carb MEAL … I opted for a bigger portion and full blown shrimp garnish. Either way is going to be great! 🙂
sounds YUM!! But, what is the simmer effect I’m going for with the paprika & salt???
"Similar", Silly … "Similar" … Just one of about a gazillion typos on my website. Know any good editors who work for soup and cookies? 😉
What is a non-alcohol sub for the brandy? Also, other alcohol sub if I don’t have brandy? Thanks!
Hi Nemo, I’m a bit confused by your question, but … you can really just omit it. It’s not a requirement. However, if you want to put a different complementary taste nudge in there … you could squeeze some orange juice into it. It’s not a direct replacement, but … in terms of a non-alcoholic replacement for something like brandy … it’s going to be a dry grape juice or something along those lines, but my mind tends to think a squeeze from a fresh orange would be a decent touch. Does this answer the question?
I substituted shrimps for lobster. .yummy!
That’s never a bad idea, Mona! (at least, I can’t think of any good reasons why it might be … )
Sounds good, except I would trade the water for chicken stock, and the tomatoes for tomato paste (2 tsp. to add the pink color) and the Brandy for dry Sherry! Yum-licious!
—Reply posted by DJ on 3/23/2015
I have little doubt that that would be delicious. Starting with even more flavor and a bit more gelatin for texture and health. You’ll loose a twinge of texture by ditching the tomato, but there are other veggies in it to help maintain viscosity and the brandy to sherry … just a personal preference. All good! 🙂
Would this freeze well?
—Reply posted by DJ on 10/1/2015
Hi Colleen … I wouldn’t think so. Not as written, anyway … If you wanted to freeze it, what I would do is do everything up to the point where the cream is added. Basically, freeze the base. Then, when you want to make it, thaw the base, warm it up and continue the rest of the recipe. This, I think, would work quite well! I hope this helps! 🙂
This is THE best bisque. oh my goodness, so thankful for this recipe.
I have never had bisque nor had I ever made it. This recipe is probably one of the best things I have eaten in a long time!
My husband said it was restaurant quality!
That should have said I have never made bisque nor have I ever eaten it.
Eating the left overs for lunch right now. SO DELICIOUS!