Rich and Creamy Classic Shrimp Bisque

If you’re a fan of seafood soups, this Classic Shrimp Bisque is a must-try! This recipe captures the essence of the sea, blending succulent shrimp with rich flavors and a velvety texture that will leave your taste buds dancing. Perfect as a starter for a dinner party or a comforting dish on a chilly evening, this bisque is sure to impress.

Imagine a bowl of this luscious bisque, where the sweetness of the shrimp harmonizes with aromatic vegetables and a hint of sherry, creating a delightful experience in every spoonful. With a few simple ingredients, you can create a dish that feels indulgent yet is surprisingly easy to prepare.

The Ultimate Classic Shrimp Bisque Recipe

A creamy shrimp bisque with shrimp pieces and parsley, served in a bowl with crusty bread.

This Classic Shrimp Bisque is a luxurious seafood soup that combines tender shrimp, creamy broth, and aromatic vegetables. The taste is rich and savory, with a smooth texture that’s both comforting and satisfying.

Ingredients

1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1/4 cup tomato paste
4 cups seafood stock
1 cup heavy cream
1/4 cup sherry (optional)
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery, and sauté until softened (about 5 minutes).
Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Add Stock: Pour in the seafood stock and bring to a simmer. Let it cook for 10-15 minutes to meld the flavors.
Blend the Bisque: Using an immersion blender, puree the mixture until smooth. If desired, strain through a fine sieve for an ultra-smooth texture.
Add Shrimp and Cream: Return the pot to the heat, add the shrimp and heavy cream. Cook until the shrimp are pink and cooked through (about 3-5 minutes).
Finish and Serve: Stir in the sherry if using, and season with salt and pepper. Garnish with fresh parsley and serve hot.