Shrimp Bisque
Submitted by nissyta
Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.
YIELD
20 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the real thing. No shortcuts, no canned substitutes. Just pure, velvety shrimp bisque the way French kitchens have made it for generations.
The secret is in the shells. They get sautéed in clarified butter with onions and garlic until the color deepens, then cooked with paprika and tomato paste before being deglazed with brandy and simmered in fish stock. Strain it all, pressing every drop of flavor from those shells, then finish with a quart of warm heavy cream and a splash of dry sherry.
This recipe makes 20 servings, so it’s built for a dinner party or a holiday table. Each spoonful is silky, rich, and layered with that unmistakable depth only shell stock can deliver.
Chef Tips
- Cook the paprika for 10 to 15 minutes. This blooms the flavor and develops the bisque’s signature rosy color. Raw paprika tastes flat.
- Press the shells hard when straining. Use the back of a ladle and really lean into it. There’s a surprising amount of liquid and flavor trapped in there.
- Add the roux gradually. A little at a time, whisking thoroughly between additions. Too much at once creates lumps that won’t dissolve.
- Warm the cream before adding. Cold cream hitting hot stock can cause it to break. Gentle is the name of the game.
Ingredients
Directions
- Reserve shells.
Sauté shrimp shells in butter until color changes.
Add onion, cooking until tender.
Add garlic and sauté until aroma thickens, adding more butter if needed.
Add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes.
Add tomato paste and mix well.
Deglaze pan with the brandy; add fish stock and simmer.
Thicken by adding small amounts of roux, each time mixing thoroughly.
Strain, pressing shells to extract all liquid.
Sauté shrimp in butter and add to soup.
Add heavy cream, sherry, sauces and seasoning, stirring to mix well.
Note: Roux is made with equal parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes to lightly brown.
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