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shrimp bisque

Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

The definition of a Bisque is: a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques. That being said I bring this recipe to you from my creole friend from the furthest reaches of the bayou.

yield 4 serving(s)
prep time 15 Min
cook time 1 Hr 35 Min
method Stove Top

Ingredients For shrimp bisque

  • 3 Tbsp
    olive oil
  • 1 lb
    medium shell-on/raw shrimp
  • salt
  • 4 lg
    sprigs thyme
  • 1
    onion, chopped
  • 1/2 c
    chopped celery
  • cayenne pepper
  • 2 Tbsp
    tomato paste
  • 1 c
    white wine
  • 2 Tbsp
    long-grain rice
  • 1/2 c
    heavy cream

How To Make shrimp bisque

  • 1
    In a large saucepan, heat 2 tablespoons olive oil over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. Peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2 minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard shells and thyme. Set aside broth.
  • 2
    Add the onion, celery and remaining olive oil to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour.
  • 3
    Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender, puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls; garnish with reserved shrimp and leaves of remaining thyme.
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