Shrimp Bisque

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

Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
16 each (454g) large shrimp, peeled and deveined (save the shells)
481.2
9.1
90.8
4.5
0
0.3
4.3
1/4 cup (56g) fresh whole butter (half a stick), divided
400
44
0
0
0
0
0
1 each (0g) bay leaf
0
0
0
0
0
0
0
2 tbsp (30.5g) lemon juice, freshly squeezed
7.6
0
0.1
2.6
0
0.1
2.5
2 1/2 cups (592.5g) water
0
0
0
0
0
0
0
1 small (70g) onion, peeled and diced
28
0
1
7
0
1
6
4 each (12g) garlic cloves, minced
16
0
0
4
0
0
4
1/2 cup (104g) brandy
260
0
0
0
0
0
0
1 medium (91g) tomato, diced
16
0
1
4
0
1
3
1 small (74g) red bell pepper, seeded and diced
22.9
0
0.7
4.4
0
1.5
3
2 tsp (2g) fresh thyme, chopped
2
0
0.1
0.5
0
0.3
0.2
2 cups (476g) cream, heavy whipping
1642
176
10
14
0
0
14
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 8 servings):
2875.8
229.1
103.8
41.1
0
4.2
36.9
Totals Per Serving:
359.5
28.6
13
5.1
0
0.5
4.6 g
78.1%
Fat
15.7%
Protein
6.2%
Carbs

Shrimp Bisque

Shrimp Bisque

5 from 2 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

  • 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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* Learn More: More about this recipe and nutrition …

13 thoughts on “Shrimp Bisque”

  1. 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!

  2. 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! 🙂

  3. "Similar", Silly … "Similar" … Just one of about a gazillion typos on my website. Know any good editors who work for soup and cookies? 😉

  4. 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?

  5. 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! 🙂

  6. 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! 🙂

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