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
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 over medium heat. Add the onion and garlic and sauté for 2 minutes, until aromatic and translucent.
- Add the sherry and season with garlic salt and paprika; stir well. Then, stir in the tomato paste and clam juice. Cover and simmer for 20 minutes over medium-low heat.
- Purée the soup with a blender or an immersion blender until smooth.
- Return the soup to the pot and add the heavy cream, water, and unsalted butter. Stir constantly to smooth out the texture, then add salt to taste.
- Finally, add the shrimp and simmer the soup for another 5 to 8 minutes, until the shrimp are cooked through.
- Serve immediately, topped with croutons and freshly chopped parsley, 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: 24g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 886mg | Potassium: 433mg | Fiber: 1g | Sugar: 8g | Vitamin A: 480IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 1mg