Shrimp Bisque Soup
A rich and creamy soup made with a savory shrimp stock, tender shrimp pieces, and a touch of sherry.
Ingredients
- 1 lb large raw shrimp unpeeled, 450g
- 4 cups vegetable or chicken broth 960ml
- 6 tbsp unsalted butter 85g
- 1/2 cup finely chopped shallots 75g
- 2 cloves garlic minced
- 1/3 cup all-purpose flour 40g
- 3 tbsp tomato paste 45g
- 1/4 cup dry sherry 60ml
- 2 cups half-and-half 480ml
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 tbsp chopped fresh chives for garnish
Instructions
- Peel the shrimp, placing the shells in a medium saucepan. Set the peeled shrimp aside on a cutting board. Add the broth to the saucepan with the shells.
- Bring the broth and shells to a simmer over medium heat. Reduce heat to low, cover, and let simmer gently for 30 minutes. Strain the broth through a fine-mesh sieve into a bowl, pressing on the shells to extract all liquid. Discard the shells.
- While the stock simmers, chop the peeled shrimp into bite-sized pieces and refrigerate until needed.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the shallots and cook, stirring constantly, for 2 minutes to form a roux. Add the tomato paste and continue to stir for another 2 minutes.
- Whisk in the dry sherry, scraping up any browned bits from the bottom of the pot. Cook until the sherry has mostly evaporated.
- Gradually pour in the reserved shrimp stock while whisking constantly to prevent lumps. Whisk in the half-and-half. Bring the soup to a gentle simmer and cook, stirring occasionally, until it has thickened, about 5-7 minutes.
- Stir in the chopped shrimp. Cook just until the shrimp are pink, opaque, and cooked through, about 3-4 minutes. The internal temperature of the shrimp should reach 145°F (63°C).
- Season with salt and pepper to taste. Serve hot, garnished with fresh chives.
Notes
For food safety, cook shrimp until their internal temperature reaches 145°F (63°C). They will be opaque and firm.
For an extra-smooth texture, you can use an immersion blender to puree the soup base before adding the shrimp pieces in step 8.
If you don't have sherry, you can substitute a dry white wine like Sauvignon Blanc, or simply use an extra 1/4 cup of broth.
Feel free to add other cooked seafood, like chopped lobster or crab meat, along with the shrimp at the end.