Shrimp Bisque

Shrimp Bisque Recipe: Creamy and Elegant

Hello! Let's prepare a dish that always impresses but is actually very straightforward to make at home. This bisque has that perfect balance between the intensity of seafood and a velvety texture that comforts the soul, ideal for when you want to show off without complicating your life.

Preparation time

Getting organized is key to enjoying cooking. Here's the time breakdown so you're not caught off guard and know exactly how long it will take to have this delight ready.

• Preparation: 5 minutes
• Cooking: 35 minutes
• Total: 40 minutes
• Servings: 6 people
• Difficulty: Easy

Ingredients

To achieve that deep and authentic flavor, the freshness of what we buy is vital. Here we don't need anything fancy, just good products.

• 1 pound (approx. 450-500 g) of medium shrimp (can be with shell for more flavor or already peeled)
• 4 ripe red tomatoes
• 2 cloves of garlic
• 1 small bunch of fresh cilantro
• 90 grams of butter (divided into two equal parts)
• 4 tablespoons of wheat flour (for thickening)
• 4 tablespoons of water (for the first cooking)
• 1 cup of heavy cream (cooking cream)
• Juice of 1 lemon
• Salt to taste
• Freshly ground black pepper
• Fish broth or water (amount needed according to desired texture)

Substitutions: If you can't find fresh shrimp, you can use frozen, but make sure to thaw them well beforehand. If you don't have fish broth on hand to lighten, water works, although the flavor will be a bit milder. Instead of heavy cream, evaporated milk is a valid option if you're looking for something less fatty.

Utensils we will use

You don't need restaurant equipment for this. What you have in your drawers is more than enough, but it's good to have everything at hand.

• Deep skillet or a medium pot
• Chef's knife and cutting board
• Blender (or powerful food processor)
• Fine mesh strainer (this is crucial for the texture)
• Wooden spoon or spatula
• Serving bowls

Step-by-step preparation

We are going to build the flavor layer by layer. Follow the order and you will see how the aromas fill your kitchen.

1. Flavor base preparation

   The first thing is to wash the tomatoes well and cut them into medium pieces; they don't need to be perfect because we are going to blend everything later. Peel the garlic cloves and cut them into large pieces. Also wash the cilantro.

2. First shrimp cooking

   Place your deep skillet or pot over medium heat. Add half of the butter (about 45g). When you see it melt and bubble a little, add the garlic, chopped tomatoes, cilantro, and cleaned shrimp with a pinch of salt.

3. Juice concentration

   Once the butter is completely melted and integrated with the ingredients, cover the skillet. We are going to let it cook like this for 10 minutes. This allows the shrimp to release its juices and the tomato to soften.

4. Hydration and second cooking

   After those 10 minutes, uncover and add the 4 tablespoons of water. Stir everything very well so that the cooking liquids mix. Cover again and let it cook for 15 more minutes. This is where the essence of the bisque is formed.

5. Blending and straining (The secret to the texture)

   Remove from heat and transfer the entire mixture (shrimp, vegetables, and liquid) to the blender jar. Process very well until a homogeneous mixture is obtained. Next, pass this mixture through a fine strainer over a clean bowl. Press with a spoon to extract all the liquid and flavor, discarding any solids or fibers left in the mesh. This is what differentiates a fine cream from a tomato and basil soup rustic one.

6. Thickener preparation (Roux)

   In the same skillet (now clean) or in another pot, place the rest of the butter over medium heat. When it's liquid, add the wheat flour all at once. Don't stop stirring with your spoon or whisk here; cook this mixture for two minutes so that the flour loses its raw taste and browns very slightly.

7. Combining the mixture

   Pour the shrimp broth that we strained earlier over the flour and butter mixture. Do it little by little while stirring vigorously to avoid lumps (if it happens, don't worry, a hand whisk fixes it). Let it simmer gently for 5 minutes to thicken and gain body.

8. Creamy final touch

   Lower the heat a little and add the heavy cream, lemon juice, and black pepper. Stir well to integrate everything and cook for 2 more minutes, without letting it boil vigorously so that the cream doesn't curdle. Taste and adjust salt if necessary.

To finish and serve

Remove the pot from the heat immediately. Serve the bisque piping hot in deep plates or bowls. To decorate and give it a visual contrast, you can place some extra sautéed whole shrimp on top or a few fresh cilantro leaves. Accompany it with some pieces of toasted bread or crackers, they are the ideal complement to clean the plate.

Nutritional Information

Here is an estimate of what this dish provides per serving, so you can take it into account in your daily menu.

• Calories: 380 kcal
• Proteins: 18 g
• Fats: 28 g
• Carbohydrates: 12 g
• Fiber: 1.5 g

Note: Values are approximate and may vary depending on the brand of cream or butter you use at home.

5 keys to make it perfect

Sometimes small details make a huge difference between a good dish and a memorable one. If you want to read more about my personal tricks, you can visit my profile, but here are the specific ones for this recipe.

1. Don't throw away the shells: If you buy whole shrimp, the shells and heads have a lot of flavor. You can cook them in the initial step and then crush and strain them, or make a quick separate broth with them to use instead of water.
2. Straining is sacred: Don't skip the straining step. A bisque is defined by being silky. If you leave small pieces of shell or tomato fiber, the mouthfeel changes and it resembles more of a bar-style shrimp broth, which is delicious, but it's another style.
3. Be careful with the cream temperature: When adding the cream (nata), prevent the soup from boiling violently. Excessive heat can «cut» the cream's fat, giving it a lumpy appearance instead of smooth.
4. Toasting the flour: Cooking the flour with the butter for those two minutes is vital. If you don't, the soup will have a raw flour aftertaste and a pasty texture instead of velvety.
5. Balanced acidity: The lemon juice at the end is the magic touch. The fat from the cream and butter needs that acidic touch to «lift» the flavor and prevent it from feeling heavy when eaten.

When is it ideal to enjoy it?

Shrimp Bisque is tremendously versatile. Due to its elegance and texture, it is the perfect appetizer for a formal dinner or an anniversary celebration; it prepares the palate without filling you up too much if you serve a moderate portion. However, it is also a wonderful comforting meal for a cold winter night or when you need a special treat at home.

Imagine serving it at a family gathering, perhaps followed by something light. Its richness makes it work very well as a single dish if you accompany it with good bread and a salad. Even, if you like to experiment with textures like in an asparagus cream, you'll see that this seafood option quickly becomes a Sunday favorite.

Comparison table

It is common to confuse bisque with other liquid preparations. Here I show you how it differs from other similar recipes so you can choose the one you fancy most today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this bisque turned out for you. Did you add your personal touch? Perhaps a little spice or did you serve it with some homemade croutons? Leave your comment and share your own tips! I'm very excited to read how everyone adapts recipes in their home.

Culinary glossary

Sometimes we use words in cooking that sound strange but are simple actions. Here I explain the ones we saw today:

• Bisque: Originally a French soup made with crushed and filtered crustaceans. Today it refers to any creamy soup and very smooth, generally of seafood or vegetables.
• Roux: It is the mixture of fat (in this case butter) and cooked flour that we use as a base to thicken sauces and soups.
• Emulsify: To make two liquids that normally do not mix well (such as broth water and cream/butter fat) combine into a homogeneous and stable mixture.
• Reduce: To cook an uncovered liquid preparation so that the water evaporates, thus concentrating the flavors and thickening the texture.
• Mise en place: French term meaning «everything in its place». It is having all ingredients washed, cut, and weighed before starting to cook to avoid stress.

Shrimp Bisque

Shrimp Bisque: creamy and very smooth step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Italian

Keywords: bisque, shrimp, Italian, soups, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 180 kcal

Preparation Time: PT30M

Cooking Time: PT20M

Total Time: PT50M

Recipe Ingredients:

• Preparation: 30 minutes
• Cooking: 20 minutes
• Total: 50 minutes
• Servings: 4-6 units
• Difficulty: Medium
• 1 lb medium shrimp
• 4 cups of water
• One carrot cut into pieces
• A celery stalk
• 3 teaspoons of olive oil
• 2 finely chopped spring onions
• 1 teaspoon of garlic powder
• 1/4 teaspoon of cayenne pepper
• 1/4 cup of brandy or cognac
• 1/4 cup of sherry wine
• 4 tablespoons of butter
• 1/4 cup of flour
• 2 cups of Half and Half
• 1/2 cup of tomato paste
• Salt and pepper to taste
• A sprig of thyme
• Always use quality fresh or frozen shrimp, such as those from Camarones del Sol, which provide authentic flavor.
• To enhance the flavor, collect the shells and heads well to make a strong broth, an essential base in high-end gastronomy dishes.
• The choice of Half and Half or the cream and milk mixture directly influences the final texture; my advice is not to skimp on quality ingredients.
• To garnish, reserve some cooked shrimp and add a touch of fresh thyme, enhancing the presentation and aroma.
• Serving the soup in deep plates, accompanied by good crusty bread, will create a memorable gourmet experience.
• Use fresh and quality ingredients, particularly the shrimp, to ensure greater flavor intensity.
• The secret to a creamy soup lies in proper blending and avoiding it boiling after incorporating the cream.
• For a distinctive touch, combine the bisque with a little turmeric or smoked paprika powder, which add color and aroma.
• Don't forget to decorate with whole shrimp and a few sprigs of thyme for a more tempting presentation.
• If you wish to vary the texture, you can add a little cream cheese at the end and beat gently.
• At elegant dinners or special events: its sophisticated character makes it perfect for impressing guests on formal occasions.
• During cold days or cold fronts: hot soup helps to comfort and improve mood during seasons of harsh weather.
• For a family meal: its flavor and presentation make it a dish that brings everyone together around the table.
• Weekend dinners: accompanied by artisanal bread and a glass of white wine, it transforms into a complete banquet.
• Avoid letting the soup boil after adding the cream to prevent it from curdling and to maintain a silky texture.
• Always use fresh ingredients, especially seafood, so they don't lose flavor and aroma.
• Control the amount of salt and pepper, tasting the soup during cooking, to avoid overdoing it and unbalancing the flavor.
• Mediterranean-style seafood soup: uses fish broth with tomato and garlic, less creamy but equally aromatic.
• Seafood broth with coconut milk: a more exotic and tropical option, with a mild and aromatic flavor.
• Shrimp soup with white wine: a simple version, with fewer ingredients and quick preparation.

Recipe Instructions:

Preparation: :

Preparation: 30 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 50 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Medium

Step 1 :

Use fresh and quality ingredients, particularly the shrimp, to ensure greater flavor intensity.

Step 2 :

The secret to a creamy soup lies in proper blending and avoiding it boiling after incorporating the cream.

Step 3 :

For a distinctive touch, combine the bisque with a little turmeric or smoked paprika powder, which add color and aroma.

Step 4 :

Don't forget to decorate with whole shrimp and a few sprigs of thyme for a more tempting presentation.

Step 5:

If you wish to vary the texture, you can add a little cream cheese at the end and beat gently.

Editor's Rating:
4.8