Shrimp Bisque
Rich, creamy Shrimp Bisque is loaded with succulent shrimp. It's easy to make a restaurant-quality soup with only a few simple ingredients and less than 40 minutes.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 1/4 cup yellow onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup sherry cooking wine
- 1/2 teaspoon garlic salt or celery salt
- 1/4 teaspoon ground paprika
- 1/2 tablespoon tomato paste
- 1 cup clam juice (or chicken broth)
- 1/2 cup heavy cream
- 1/2 cup water or seafood stock
- 2 tablespoons unsalted butter
- Salt to taste
- 1/2 lb shrimp (peeled, deveined, and cut into bite size)
- 1 cup crouton (for serving (optional))
- Freshly chopped parsley (for garnish (optional))
Instructions
- 1
Heat olive oil in a medium soup pot over medium heat. Add the onion and garlic and sauté for 2 minutes, until aromatic and translucent.
- 2
Add the sherry and season with garlic salt and paprika; stir well. Then, stir in the tomato paste and clam juice. Cover and simmer for 20 minutes over medium-low heat.
- 3
Purée the soup with a blender or an immersion blender until smooth.
- 4
Return the soup to the pot and add the heavy cream, water, and unsalted butter. Stir constantly to smooth out the texture, then add salt to taste.
- 5
Finally, add the shrimp and simmer the soup for another 5 to 8 minutes, until the shrimp are cooked through.
- 6
Serve immediately, topped with croutons and freshly chopped parsley, if desired.