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Extreme close-up of shrimp bisque in a wooden-rimmed white bowl showing the smooth, velvety orange-colored soup with decorative cream swirl and bright green chive garnish against a dark wooden background.
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How to Make Shrimp Bisque

This classic recipe for shrimp bisque transforms simple ingredients into a restaurant-worthy soup that's perfect for special occasions. It has a velvety texture and rich seafood flavor with tender pieces of shrimp.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 428kcal
Author: Nicole Gaffney

Ingredients

  • 1 pound shrimp medium to large, 16-20 or 21-25 count shell-on, ideally wild caught *
  • 1 tablespoon olive oil
  • 5 tablespoons butter
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 2 medium carrots scrubbed and diced
  • 1 garlic clove minced
  • Salt and white pepper to taste
  • 3 tablespoons tomato paste
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup all-purpose flour
  • ⅓ cup brandy or cognac
  • 1 cup dry white wine
  • 6 cups water
  • 1 sprig fresh thyme or ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • ⅓ cup dry sherry or cream sherry
  • 1 teaspoon fresh lemon juice
  • Creme fraiche or heavy cream and finely chopped chives for garnish, optional

Instructions

  1. Peel and devein half of the shrimp (about 8–12), including the tails. Cut them into bite-sized pieces and refrigerate until needed. Reserve the shells.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the shell-on shrimp and reserved shells, stirring constantly until they turn bright pink, about 2 minutes. Remove from the pot and set aside.
  3. Melt the butter in the same pot, then add the onion, celery, carrots, and garlic. Lower the heat to medium. Season with salt and white pepper, and cook, stirring frequently, until the vegetables are softened but not browned, about 8 minutes.
  4. Stir in the tomato paste, paprika, and cayenne. Cook for 1–2 minutes, until the tomato paste darkens slightly. Add the flour, stirring until the vegetables are evenly coated. Turn off the heat.
  5. Return the cooked shrimp and shells to the pot. Add the white wine and brandy, turn the heat back up to medium-high, and stir until most of the liquid has evaporated.
  6. Add the water, bay leaf, and thyme sprig, season again with salt and white pepper, then cover and simmer for 20 minutes.
  7. Remove the thyme and bay leaf. Puree the soup until very smooth using an immersion blender or a high-powered traditional blender (work in batches and be careful with hot liquids — avoid blenders that don’t release steam, like bullet-style models).
  8. Since the mixture includes shrimp shells, you’ll need to blend thoroughly for several minutes to achieve a smooth texture.
  9. Set a fine-mesh strainer, chinois, or china cap over another large pot or Dutch oven. Pour the soup through and press with a ladle or spatula to extract as much liquid as possible.
  10. Return the strained soup to the stove over medium-low heat. Add the reserved peeled and diced shrimp, then stir in the heavy cream, sherry, and lemon juice. Simmer for 2–3 minutes, just until the shrimp are cooked through.
  11. Taste and adjust seasoning as needed.
  12. Ladle into bowls and garnish, if desired, with a drizzle of cream or a dollop of crème fraîche, and a sprinkle of chives. Serve immediately.

Notes

  • Look for "e-z peel" shrimp, which means they have been deveined but still have their shell on, making them easier to peel. Use head-on shrimp if you can find them! It will make the bisque even more flavorful. Look for wild-caught shrimp that come form a sustainable source. 
  • Be extra careful when blending hot liquids. Never use an air-tight blender such as a NutriBullet unless you've allowed the soup to cool completely first.
  • For a thicker bisque, create a slurry by whisking together all purpose flour and cold water until smooth, then slowly whisk it into the simmering soup.
  • Don't overcook the tender shrimp pieces added at the end—they'll become rubbery if simmered too long. Just 2-3 minutes is perfect.
  • Warm your bowls in a low oven or microwave right before serving. This restaurant trick helps keep your bisque hot longer.

Nutrition

Calories: 428kcal | Carbohydrates: 14g | Protein: 18g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 192mg | Sodium: 270mg | Potassium: 476mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4593IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg
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