Shrimp Bisque
Rich, creamy Shrimp Bisque is loaded with succulent shrimp. It's easy to make a restaurant-quality soup with only a few simple ingredients and less than 40 minutes.
Servings: 3 people
Calories: 333kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup yellow onion diced
- 2 cloves garlic minced
- 1/4 cup sherry cooking wine
- 1/2 teaspoon garlic salt or celery salt
- 1/4 teaspoon ground paprika
- 1/2 tablespoon tomato paste
- 1 cup clam juice or chicken broth
- 1/2 cup heavy cream
- 1/2 cup water or seafood stock
- 2 tablespoons unsalted butter
- Salt to taste
- 1/2 lb shrimp peeled, deveined, and cut into bite size
- 1 cup crouton for serving (optional)
- Freshly chopped parsley for garnish (optional)
Instructions
- Heat olive oil in a medium soup pot on medium heat. Add onion and garlic and saute for 2 minutes until aromatic and translucent.
- Add sherry and season with garlic salt and paprika; stir well. Then stir in tomato paste and clam juice. Cover and simmer for 20 minutes on medium-low heat.
- Puree the soup with a blender or immersion blender until smooth.
- Return the soup to the pot and add heavy cream, water, and unsalted butter. Stir constantly to smooth out the texture, then add salt to taste.
- Finally, add shrimp and simmer the soup for another 5 to 8 minutes until the shrimp are cooked through.
- Serve immediately with croutons and freshly chopped parsley on top, if desired.
Video
Notes
Recipe Adapted from: Leite's Culinaria
Tips:
- You may use either fresh or frozen shrimp that are peeled and deveined.
- If using frozen shrimp, deforest them properly by soaking them in a bowl with room temperature water for 10 minutes. Drain and pat dry before cooking.
Nutrition
Calories: 333kcal | Carbohydrates: 13.6g | Protein: 18.7g | Fat: 21.3g | Saturated Fat: 10.5g | Cholesterol: 207mg | Sodium: 594mg | Fiber: 0.8g | Sugar: 3.8g