Creamy Shrimp Bisque

A thick, creamy shrimp bisque that is simple to make and delivers ultimate flavor. Add a touch of elegance with a drizzle of truffle oil as a garnish.

5 from 3 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: -6 Servings

Calories: 479kcal

Author: Pat Nyswonger

Ingredients

2 pounds medium or large shrimp shelled and deveined, reserve the shells
1 cup chopped shallot
3 tablespoons olive oil
2 cloves garlic
1/4 tsp cayenne pepper
1/4 cup brandy
1/2 cup dry sherry
4 tablespoons butter
1/4 cup all purpose flour
1 cup heavy cream cream
1/2 cup whole milk
1/4 cup tomato paste
1 teaspoon sea salt
1 teaspoon ground white pepper

To Garnish:

Whole cooked shrimp
2 tablespoons chopped parsley
4 tablespoons truffle oil

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

Frozen, shelled shrimp may be substituted, thaw overnight in the refrigerator.
Store bought fish broth may be substituted for the homemade broth.
Do not let the bisque boil as the cream will curdle, adjust the heat as necessary.

When pureeing the hot bisque in a blender, do not fill the container more than half full. If it is to full the pressure from the hot food can cause the blender cover off the container. Always process hot liquids in small batches, leave the lid on with the center opening removed so steam can escape. I like to add a kitchen towel over the blender lid.
Refrigerate leftover bisque and reheat gently.
If the bisque curdles, use an immersion blender to bring it back together.