Shrimp Bisque Soup

A decadently smooth and creamy shrimp bisque packed with chunks of succulent shrimp.
you have probably observed that i'm a chunk of a shrimp enthusiast and i am constantly on the lookout for new approaches to revel in shrimp. some time ago I got here throughout a recipe for shrimp bisque on Kalofagas (in the beginning from the Toronto star via Marion Kane) that seemed like it might simply be the ultimate shrimp dish.

 This soup uses shrimp in no less than 4 exceptional approaches. The shells are simmered within the broth to release their flavour, the frame of the soup contains pureed shrimp, chopped shrimp and entire shrimp for garnish. I checked out a few recipes for shrimp bisque and that i ended up deciding on this one because I like the fact that the shrimp were sauteed in butter after which the pan was deglazed with wine to pick out up the more shrimp flavour. 

The recipe appears a chunk long but don’t allow that intimidate you as the results are well well worth he effort! The shrimp bisque became top notch! It changed into nice and thick and wealthy and creamy and full of shrimp flavour. I certainly loved the feel that the pureed shrimp brought to the soup and the each spoonful become packed with juicy succulent chunks of shrimp that have been burst on your mouth appropriate.


  • 1 pound shrimp, peeled, deveined, and roughly chopped with shells reserved
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 cup onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour (or rice flour for gluten free)
  • 2 cups shrimp stock or chicken broth or dashi
  • 2 cups water
  • 1 (15 ounce) can tomatoes with juice, chopped
  • 1/4 cup dry sherry
  • 2 tablespoons brandy
  • 1 sprig thyme
  • 1 bay leaf
  • 1/4 cup arborio rice
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 1 tablespoon butter
  • 2 tablespoons dry white wine
  • 1/4 cup dry sherry
  • 2 tablespoons brandy
  • 2/3 cup heavy cream
  • salt and pepper to taste
  • 1/2 lemon, juice


  1. heat the oil and soften the butter in a large sauce pan over medium warmness, add the onion, carrots and celery and saute till smooth, approximately 10-15 minutes.
  2. upload the garlic and shrimp shells and cook dinner for 2 minutes.
  3. blend inside the flour and cook for 2-three minutes.
  4. add the inventory, water, tomatoes, sherry, brandy, thyme and bay leaf, convey to a boil, lessen the heat and simmer, included, for 30 minutes.
  5. strain the liquid into every other sauce pan and discard the solids.
  6. add the rice, tomato paste and paprika, deliver to a boil, reduce the heat and simmer, blanketed, till the rice is cooked, about 20-30 minutes.
  7. melt the butter in a pan over medium warmth, add the shrimp and saute till just cooked, approximately 2-3 minutes according to facet.
  8. upload the wine and deglaze the pan.
  9. upload half of of the shrimp and the juices to the soup and puree until clean with an immersion blender or in a food processor or blender.
  10. add the last shrimp, sherry, brandy and cream and warmth to serve.
  11. Season with salt, pepper and lemon juice.

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