This shrimp bisque recipe is cozy, bold, and surprisingly doable at home, even on a weeknight if you prep the stock while you peel the shrimp. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
I love a recipe that tastes like you worked all day, but the steps are actually straightforward. This creamy shrimp bisque checks that box.
Peel the shrimp and reserve the shells. Season the peeled shrimp with Creole seasoning and a little salt, then set aside while you make the shrimp stock.
STEP 1: PREP AND SEASON THE SHRIMP
STEP 2: MAKE THE SHRIMP STOCK
Heat butter in a saucepan. Add ingredients for the stock. Sauté for 5 to 7 minutes.Add water, bring to a boil, then simmer. Strain through a sieve.
STEP 3: SWEAT THE AROMATICS
In a large Dutch oven, melt butter and drizzle in olive oil. Add minced garlic, thyme, onion, and celery. Cook over medium heat, stirring occasionally, about 5 minutes,
STEP 4: BUILD THE BISQUE BASE
Sprinkle flour over the vegetables. Slowly add wine, then stir remaining ingredients. Cook about 1 minute. Pour in shrimp stock and simmer 8 to 10 minutes.
STEP 5: ADD CREAM AND BLEND SMOOTH
Stir in heavy cream, white pepper, and salt to taste. Blend with an immersion blender right in the pot until silky smooth.
STEP 6: SAUTÉ THE SHRMP GARNISH
In a sauté pan over medium heat, add about 1 tablespoon neutral oil. Cook the seasoned shrimp about 2 minutes per side, or until opaque and cooked through.
STEP 7: SERVE
Ladle the bisque into bowls and top each serving with sautéed shrimp. If you want to go a little extra, add a pinch of paprika on top or a tiny drizzle of olive oil.
PRO TIPS
- Use a fine mesh sieve for a cleaner stock and cleaner final texture
- Gradually add stock for total control of the thickness
- Serve with crusty bread or side salad
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.