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This shrimp bisque is a rich, restaurant-style soup built on a deeply flavored shell broth and puréed sautéed shrimp. A splash of dry sherry and brandy adds gentle warmth, while cream gives it a smooth, velvety finish. Ready in about an hour, it makes an elegant starter or a cozy, luxurious main.
If you enjoy this creamy shrimp bisque, you’ll love our Brazilian fish stew. It’s rich, vibrant, and packed with coastal flavor.
Here’s Why This Shrimp Bisque Recipe Works
Shrimp shells for seafood flavor: Simmering the shrimp shells builds a broth that’s rich, not fishy, and leaves store-bought stock in the dust.
Boozy backbone: Brandy and dry sherry layer in complexity, cutting through the cream and lifting the shrimp flavor.
Ultra-smooth texture: Puréeing the shrimp and whisking in the broth keeps the bisque silky without feeling heavy.
Truffle oil flex: Just a drizzle adds earthiness and polish. Skip it if you want, but it does the job of a restaurant finish in one move.
You might also like my seafood gumbo for something hearty and bold, or my creamy clam chowder when you’re craving a classic, comfort-filled bowl.
Recipe Tips
Use the shells: They’re not waste. They’re the key to a deeply flavored broth, so don’t skip this step.
Blend carefully: Hot soup in a full blender is risky, so work in batches and keep the lid vented.
Watch the heat: Once the dairy is added, keep the bisque below a simmer to prevent curdling.
Fixing a split bisque: If it separates, an immersion blender will quickly bring it back together.
Control thickness: If it’s too thick, whisk in a splash of warm broth. Too thin? Simmer a few extra minutes to reduce.
Sauté for flavor: Make sure the shrimp get opaque and lightly pink before blending. That short sauté brings out their sweetness.
Deglaze: After adding the brandy and sherry, scrape the bottom of the pot. Those browned bits add major depth.
Strain for ultra-smooth texture (optional): For a restaurant-level finish, run the bisque through a fine-mesh sieve before serving.
Garnish: Whole shrimp, chopped parsley, and truffle oil each add texture, color, or aroma.
This hearty, rich bisque can be a stand-alone meal served with a tossed green salad and a loaf of garlic bread.
Ingredient Notes
Shrimp + Shells: Use fresh or thawed shrimp and be sure to keep the shells. They’re essential for a homemade shrimp stock that gives the bisque its depth.
Brandy + Dry Sherry: These aren’t interchangeable. Brandy adds warmth and sweetness, while dry sherry brings a nutty, savory edge. Together, they round out the flavor.
Tomato Paste: Just a small amount adds color and subtle richness without making the soup taste like tomato.
Heavy Cream + Milk: This combo keeps the bisque velvety but not overly heavy. Keep the heat low once they’re added to avoid curdling.
Truffle Oil (for garnish): A little goes a long way. Drizzle lightly so it enhances the aroma without overpowering the shrimp.
Butter: We used some of our Black Truffle Butter which we keep stored in the freezer for special recipes like this. If you do not have any black truffle butter subbing it with regular butter will be just fine.
Creamy Shrimp Soup
This shrimp bisque shows how a handful of simple steps can turn shrimp shells and a homemade seafood broth into something seriously good. It’s a rich, creamy seafood soup with a smooth, silky texture and plenty of flavor. Ladle it up, add your garnish, and enjoy every warm, cozy spoonful.
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Creamy Shrimp Bisque
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Ingredients
- 2 pounds medium shrimp, or large shrimp, shelled and deveined, reserve the shells
- 1 shallot, diced
- 3 tablespoons olive oil, chopped
- 2 garlic cloves
- ¼ tsp cayenne pepper
- ¼ cup brandy
- ½ cup dry sherry
- 4 tablespoons butter
- ¼ cup all purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup tomato paste
- 1 teaspoon salt
- 1 teaspoon ground white pepper
To Garnish:
- 6 Whole cooked shrimp, for garnish
- 2 tablespoons curly leaf parsley, or flat leaf parsley, chopped
- 4 tablespoons truffle oil, optional
Instructions
For the Shrimp Broth:
- Add the reserved shrimp shells to a saucepan with 4 cups of water. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Remove from the heat and pour through a sieve, discard the shells. Measure the broth adding additional water to make 4 cups. Reserve.
For the Shrimp Bisque:
- Heat the oil In a 4 quart Dutch oven or heavy-bottomed saucepan set over medium heat, add the chopped shallots and sauté until soft, do not brown them, 3-4 minutes. Add the garlic and cook for another minute.
- Add the cayenne pepper and the shrimp. Cook until the shrimp turn pink, 3-4 minutes. Remove 6 of the shrimp and reserve for garnish. Add the brandy and cook for 1-2 minutes, add the sherry and cook for another 3 minutes. Working in batches, purée the mixture in a blender until smooth.
- Melt the butter in the Dutch oven set over medium-low heat and whisk in the flour, cook for 1 minute then stir in the cream and milk, whisking until thick and smooth. Add the shrimp broth, puréed shrimp mixture, tomato paste, salt and pepper. Cook until hot while whisking continually. Do not let the bisque boil as the cream will curdle, adjust the heat as necessary.
To serve:
- Ladle the soup into bowls, garnish with the reserved shrimp and chopped parsley. Drizzle a tablespoon of truffle oil on each serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is just a beautiful thing! It’s funny, but when I think of pureed soups or basques, I don’t think of shrimp for some reason. I mean, I have a Vitamix. I can purée anything! Love your recipe. And bread with preserved lemon butter sounds perfect!
Thank you for your comments, Mimi….this is a rich and delicious soup and so easy to prepare. ?
I’ll never turn down anything with cream in it. Never. 🙂 Terrific looking dish. I’m with you on the whole bisque thing — head and shoulders above a regular soup. This looks wonderful — thanks.
Hi, John…This bisque is so good! Thanks for your comments ?
What a creamy fine gourmet shrimp bisque! You are such an excellent cook, Pat.
Thank you, Angie! ? This is a rich soup and full of flavor!