Southern Shrimp Bisque

I have made southern shrimp bisque many times over the years using various recipes. The recipes are all basically the same. The keys are the shrimp stock and using the blender. Made correctly, and it’s a fairly easy recipe, it tastes fantastic. Serve with some warm bread like a crusty French baguette.

Ingredients

Shrimp

• 1-1½ pounds (453- 680g) extra large shrimp, with shells

• 1 teaspoon (4g) Creole seasoning

• ¼ teaspoon (1g) salt, or to taste

Shrimp Stock

• 1-2 teaspoons (14-28g) butter or olive oil

• 1 stalk celery, roughly chopped

• 1-2 sprigs of fresh thyme

• ½ onion, roughly chopped

• 2-3 cloves fresh garlic, smashed and peeled

• 1-2 bay leaves

• ¼ teaspoon (0.75g) black peppercorns

• 3-4 cups (720-960ml) water

Shrimp Bisque

• 2 tablespoons (28g) butter

• Drizzle of extra virgin olive oil

• 2 teaspoons (10g) garlic, minced

• 1 teaspoon (2g) fresh thyme

• ½ cup (58g) onions chopped

• ¼ cup (25g) celery, diced

• 2 tablespoons (20g) flour

• ½ cup (120ml) dry white wine (or replace with stock)

• 2 teaspoons (10ml) Worcestershire sauce

• 1 teaspoon (4g) Creole seasoning

• ½ teaspoon (1g) paprika

• ¼-½ teaspoon (0.5-1g) cayenne pepper, optional

• 1 tablespoon (16g) tomato paste

• 2-2½ cups (480-600ml) shrimp stock, adjust to desired thickness

• 1 cup (240g) heavy cream

• 2-3 tablespoons (28-42g) butter

• ½-1 teaspoon (1-2g) ground white pepper

• Salt to taste

Preparation

The Shrimp

1. Peel shrimp, season, and set aside, reserving the shells for the stock.

Shrimp Stock/Broth

1. Add 1-2 teaspoons of butter or oil to a saucepan or skillet.

2. Then throw in shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns.

3. Sauté for about 5-7 minutes, constantly stirring, to prevent it from burning. Then add about 3-4 cups of water.

4. Bring to a boil, lower the heat, and let it simmer for 10-20 minutes.

5. Remove from heat and strain. Set aside.

Shrimp Bisque

1. In a large, heavy saucepan, melt 2 tablespoons of butter and drizzle in a little olive oil. Add minced garlic, fresh thyme, onions, and celery, and cook over moderately high heat, occasionally stirring for about 5 minutes until vegetables are soft and beginning to get a brown color.

2. Sprinkle the flour over the vegetables and frequently stir over low heat for about a minute until the mixture is smooth and the flour is fully incorporated. That helps to thicken the soup later.

3. Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and cayenne pepper. Cook for about a minute.

4. Then stir in the tomato paste, followed by the prepared shrimp stock. Simmer for about 8-10 minutes.

5. Add the heavy cream, butter, white pepper, and salt to taste. Let the butter melt, then remove it from the stove.

6. Add to a blender and puree. Puree in batches – it helps prevent pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.

Shrimp Garnish

1. Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the cleaned shrimp, season with Creole seasoning, and lightly sauté for about 2 minutes or until the shrimp is cooked through.

2. Top individual bisques with the sautéed shrimp and serve.

Keywords: Soup Main Seafood