Best 6 Shrimp Bisque Ii Recipes

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Indulge in the exquisite flavors of Shrimp Bisque, a culinary masterpiece that tantalizes the taste buds with its rich, creamy texture and symphony of seafood flavors. This classic French soup is elevated with a delightful medley of fresh shrimp, succulent lobster, and a hint of cognac, creating an unforgettable dining experience. As you dive into this luxurious bisque, you'll discover a treasure trove of additional recipes that explore the versatility of this beloved dish. From the traditional Shrimp Bisque with its classic roux base to the innovative Shrimp Bisque with Coconut Milk, each variation offers a unique twist on this timeless favorite. Whether you prefer a velvety smooth soup or a chunky, rustic texture, these recipes cater to every palate. Embark on a culinary journey and savor the delectable flavors of Shrimp Bisque, a true testament to the art of seafood cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP BISQUE



Shrimp Bisque image

Provided by Ina Garten

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;

SHRIMP BISQUE



Shrimp Bisque image

I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

Steps:

  • In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

Nutrition Facts :

SHRIMP BISQUE



Shrimp Bisque image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

4 pounds large shrimp with heads
1 medium onion, chopped
2 tablespoons unsalted butter
1 1/2 cups tomatoes, chopped
1 1/2 quarts chicken broth, fish broth or water
1 1/2 cups dry white wine
1/2 cup short-grain rice such as Arborio, Carnaroli, or Vialone Nano
4 tablespoons unsalted butter or shrimp butter
1 cup heavy cream
Salt and cayenne pepper
3 tablespoons minced chervil or parsley

Steps:

  • Twist off heads and peel the shrimp. Reserve the heads and shells and chop them for 30 seconds in a food processor. Devein the shrimp if necessary and refrigerate until needed.
  • Cook the onion in butter in a 4-quart pot over medium heat until it turns transulent, about 10 minutes. Add the chopped shrimp heads and shells, the tomatoes, wine and the broth. Cover the pot and simmer gently for 30 minutes. Strain the shrimp broth, discard the solids that don?t go through the strainer, and reserve the broth.
  • Combine 2 cups of the shrimp broth with the rice in a small saucepan. Cover the pot and simmer the mixture gently, for about 30 minutes, until the rice is completely cooked - in fact overcooked and mushy.
  • Puree the rice mixture, butter and remaining shrimp in a blender or food processor for 2 minutes. Combine the mixture with the rest of the shrimp broth. Bring the shrimp broth/ rice mixture to a simmer, whisk in the cream, and strain through a fine-mesh strainer into a clean pot. Bring the soup back to a simmer, add the shrimp cubes, and season with salt and cayenne, to taste.
  • If the soup seems too thick, you may have to dilute it slightly with a small amount of broth or water. Serve in hot bowls and sprinkle with chervil an parsley.

SHRIMP BISQUE



Shrimp Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings (abo

Number Of Ingredients 19

1/2 cup unsalted butter, divided
1 Spanish onion, chopped (about 2 cups)
1 medium carrot, chopped
1 stalk celery, chopped
2 plum tomatoes, chopped
6 cups shrimp shells (about 10 ounces)
1/2 cup basmati rice
2 tablespoons tomato paste
1/2 cup, plus 2 tablespoons Cognac or brandy
6 parsley sprigs
6 fresh thyme sprigs
1 bay leaf
9 cups water
1 1/2 tablespoons kosher salt, plus as needed
1/2 cup heavy cream
4 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: Herbed croutons

Steps:

  • Melt a 1/4 cup of the butter in a large soup pot over medium heat. Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high. Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more. Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot. Pour in the water and 1 1/2 tablespoons salt, and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
  • Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the puree through a fine sieve into a pot and discard the solids.
  • Heat the bisque over medium heat. Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste. Divide among soup bowls, garnish with croutons, and serve immediately.
  • Difficulty: Easy

RUSTIC SHRIMP BISQUE



Rustic Shrimp Bisque image

This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.

Provided by Melissa Clark

Categories     dinner, easy, weekday, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound medium or large uncooked shrimp, shelled, shells reserved
6 tablespoons unsalted butter
1 1/2 teaspoons kosher salt, more to taste
2/3 cup dry white wine
2 tablespoons brandy
3 thyme sprigs
1 bay leaf
2 celery ribs, chopped
2 large leeks, white and light green parts only, chopped
2 garlic cloves, chopped
1 fennel bulb, finely chopped, fronds reserved for garnish
1/4 cup long-grain rice
2 tablespoons tomato paste
Pinch cayenne
Freshly squeezed lemon juice to taste

Steps:

  • In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequently, until lightly browned in spots, about 3 minutes. Add wine and brandy and boil until most of the liquid is evaporated. Add 6 cups water, thyme and bay leaf and simmer, uncovered, for 15 minutes. Strain shrimp stock into a bowl, pressing on shells before discarding them.
  • In same pot, melt 2 tablespoons butter with 1/4 teaspoon salt. Add shrimp and sauté until they are pink, 2 to 4 minutes depending on size. Using a slotted spoon, transfer shrimp to a bowl.
  • Add remaining 3 tablespoons butter to pot along with celery, leeks, garlic and fennel and sauté until softened, about 5 minutes. Stir in the rice, tomato paste, cayenne and remaining salt and sauté for 2 minutes. Add shrimp stock and simmer, covered, until rice is tender, about 20 minutes.
  • Set aside 4 to 6 nice-looking shrimp and stir remainder into bisque; let cook for 2 minutes. Working carefully and in batches, pour bisque into a blender and process to a smooth purée or pulse to a chunky mixture, as you like. (You may use an immersion blender to purée soup.) Return bisque to pot. Stir in the lemon juice and additional salt to taste. Reheat if necessary before serving. Garnish each bowl with a shrimp and a piece of fennel frond.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP BISQUE



Shrimp Bisque image

Shrimp is a high-protein, low-fat food. And this soup is super easy.

Provided by USA WEEKEND Jean Carper

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 medium red bell pepper, chopped
½ cup chopped yellow onion
½ pound cooked or raw shrimp, tails removed, cut in pieces
2 cups fat-free half-and-half
1 cup no-salt-added tomato sauce
¼ teaspoon hot chile sauce, or to taste
salt and freshly ground black pepper to taste
1 teaspoon butter
¼ cup grated fresh Parmesan cheese

Steps:

  • In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
  • Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
  • Repeat with remaining mixture. Sprinkle on Parmesan cheese.
  • Optional garnishes: herbs and additional shrimp.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 13.2 g, Cholesterol 66.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 235.1 mg, Sugar 5.5 g

Tips:

  • Choose the Right Shrimp: Opt for fresh or frozen shrimp with the shells on. This adds more flavor to the bisque.
  • Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp becomes tough and rubbery.
  • Use a Variety of Vegetables: Don't limit yourself to just a few vegetables. Experiment with different combinations to create a bisque with complex flavors.
  • Don't Skimp on the Herbs: Herbs add a lot of flavor to the bisque. Use a variety of fresh herbs, such as thyme, parsley, and bay leaves.
  • Garnish Generously: A garnish can make all the difference in the presentation of your bisque. Use a combination of fresh herbs, croutons, and a drizzle of olive oil.

Conclusion:

Shrimp bisque is a delicious and versatile soup that can be enjoyed as a starter or a main course. With its creamy texture, rich flavor, and beautiful presentation, it's sure to impress your guests. Follow these tips and you'll be able to create a shrimp bisque that is both delicious and memorable.

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