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How To Make Shrimp Bisque

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How To Make Shrimp Bisque
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Shrimp Bisque Recipe. Thick Shrimp Bisque, a deliciously creamy soup flavoured with herbs. Garnish with the remaining shrimps and a sprinkle of fresh tarragon and parsley. Enjoy our Shrimp Bisque recipe. Enlarge Shrimp Bisque Recipe. Thick Shrimp Bisque, a deliciously creamy soup flavoured with herbs. Garnish with the remaining shrimps and a sprinkle of fresh tarragon and parsley. Enjoy our Shrimp Bisque recipe.
Serves:
4
Preparation Time:
30 minutes
Cooking Time:
40 minutes
Total Time:
1 hour 10 minutes

Step 1: Cook the shrimps

  • 50 g butter
  • 1 medium onion, finely diced
  • 2 medium celery stalks, finely diced
  • 1 medium carrot, finely diced
  • 1 can of whole skinned tomatoes, strained
  • 6 tbsp olive oil
  • 450 g shrimps with shells
  • 1 ¼ ltr fish stock
  • 100 ml dry white wine
  • 4 tbsp rice, uncooked
  • 120 ml double cream
  • freshly ground salt and pepper
  • 1 tbsp finely chopped tarragon
  • 2 tbsp finely chopped parsley
  • 2 bowls
  • 1 large pot
  • 1 blender
  • 1 spoon
  • 1 colander
  • 1 whisk
  • 4 serving bowls
  • 1 ladle
  • 1 slotted spoon

Step 2: Fry the vegetables

In the same pot heat up a knob of the butter and 2tbsp of oil and fry the onion, carrot and celery. Sweat for a few minutes until the vegetables are soft but not brown. Crush the tomatoes in your hand, add them to the pot and cook for about 2 minutes. Season with salt and pepper.

Step 3: Add the stock

Add the wine, stock and rice. Bring it to boiling point then reduce the heat and let it simmer for 20 minutes.

Step 4: Peel the shrimps

Once the shrimps are cool, peel them. Add all the shells and heads into the pot with the simmering stock and cook for half an hour.

Step 5: Blend the soup

Once the soup has cooked, pour it into a blender and purée. Place the colander over another pot and ladle the soup into the colander. Push all the puréed solids down into the colander with the back of the ladle. You may have to do this in batches.

Step 6: Blend the shrimps

Take half of the shelled shrimps and place them in the blender. Blend them together with some of the hot stock until completely puréed and add that to the soup.

Step 7: Add butter and cream

Put your pot back on the stove to reheat. To enrich the soup, whisk in the remaining butter and cream and add any additional salt or pepper if necessary.

Step 8: Garnish and serve

Serve out into bowls and garnish with the remaining shrimps and a sprinkle of fresh tarragon and parsley.
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Tips & Comments
  1. RGSG

    I made this and tweaked it a bit by adding leeks, mushrooms. I used all the shells but only 1/2 in the puree. Additionally I added 2T of sherry. It was good.

  2. laphot

    Tried this, worked well for me, however, I did think there were to many tomatoes so I reduced it by a third. Have tried this recipe out several times, the last, I added a teasponn of green lime juice (NOTLLEMON) to the served dish before consuming. One other point, I used a sieve rather than a collander to strain the soup mixture after blending.

  3. Rambler616

    Bad recipe, does not match actual video. And, most important of all. You DO NOT Blend shells into a soup... It says to use a litre of stock but only half a litre is used. As well as the tomatoes, if you look only half of the tomatoes are in the pot. very bad recipe.