Shrimp Bisque Recipe: How to Make Creamy Shrimp Bisque

• 4 cups seafood stock
• 1 teaspoon kosher salt, plus more to taste
• 1 pound medium shrimp, raw, deveined, shells on
• 4 tablespoons unsalted butter
• 1 medium white or yellow onion, finely diced
• 4 celery stalks, finely diced
• 1 green bell pepper, seeded and finely diced
• 2 garlic cloves, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 teaspoon Old Bay seafood seasoning
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 cup dry white wine or dry sherry
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 cup heavy cream
• Freshly ground black pepper, to taste
• 3 tablespoons finely chopped green onions
• 1 tarragon sprig, leaves removed and torn (optional)
• Olive oil, for serving

1. 1

   In a stockpot, combine the seafood stock, 1 cup water, and 1 teaspoon of salt. Bring to a boil.

2. 2

   Add the shrimp and cook until shrimp are bright pink and cooked through, about 4 minutes.

3. 3

   Remove the shrimp from stock and reserve liquid.

4. 4

   Once the shrimp are cool enough to handle, remove the shrimp meat from the shells and coarsely chop.

5. 5

   Return the shrimp shells to the stockpot and simmer for 20 minutes. Strain stock and discard shells.

6. 6

   In a large pot or Dutch oven over medium-high heat, melt the butter.

7. 7

   Add the onion, celery, bell pepper, garlic, and a pinch of salt and sauté, occasionally stirring, until vegetables are softened, about 6 minutes.

8. 8

   Reduce to medium heat, add the flour, and cook, constantly stirring until flour is lightly golden brown and smells nutty, 1–2 minutes (it will still be much lighter than a roux).

9. 9

   Add the tomato paste, Old Bay seasoning, paprika, and cayenne pepper and cook, frequently stirring, until tomato paste is darkened in color, about 2 minutes.

10. 10

    Add the wine, scraping any browned aromatics on the bottom of the pot. Simmer, occasionally stirring, until wine is reduced by half.

11. 11

    Reduce to low heat and add thyme sprigs, bay leaves, a few cracks of black pepper, and seafood stock. Simmer, stirring occasionally, until flavors meld, 25–30 minutes.

12. 12

    Discard the thyme sprigs and bay leaves. Using an immersion blender, puree the bisque until completely smooth. (Alternatively, blend in a blender, working in batches as needed and then return to the pot.) Strain, if desired.

13. 13

    Return the bisque to low heat and stir in heavy whipping cream and ¾ of the peeled shrimp. Season to taste with salt and pepper.

14. 14

    Divide among 4 soup bowls and top with remaining shrimp.

15. 15

    Garnish with green onions and tarragon, if using. Drizzle with olive oil. Finish with a few cracks of black pepper.

16. 16

    You can make the soup ahead and refrigerate it. The milk solids may separate, but they will come together when reheated.

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