Decadent Shrimp Bisque: Your New Favorite Comfort Food

This Shrimp Bisque is a luxurious experience that elevates dining with creamy textures and succulent shrimp.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4 bowls

Course: Soups

Cuisine: French

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1-1½ pounds Extra Large Shrimp Using shrimp with shells enhances flavor.
1 teaspoon Creole Seasoning Substitute Cajun seasoning if needed.
¼ teaspoon Salt Adjust to taste; sea or kosher salt recommended.
1 stalk Celery Roughly chopped, fennel can be swapped.
1-2 sprigs Fresh Thyme Use dried thyme if fresh is unavailable.
½ Onion Roughly chopped, shallots can be used for milder taste.
2-3 cloves Garlic Smashed and peeled, garlic powder works in a pinch.
1-2 Bay Leaves Key for the aromatic profile.
¼ teaspoon Black Peppercorns Ground black pepper can also be used.
3-4 cups Water Low-sodium broth can substitute.

For the Creamy Base

2 tablespoons Butter Can replace with olive oil for dairy-free.
½ cup Chopped Onions Leeks are a great alternative.
¼ cup Diced Celery Optional for extra texture.
2 tablespoons Flour Use cornstarch slurry for gluten-free.
½ cup Dry White Grape Juice Substitute with dry white wine if preferred.
2 teaspoons Worcestershire Sauce Can omit for gluten-free.
½ teaspoon Paprika Smoked paprika enhances depth.
¼-½ teaspoon Cayenne Pepper Optional, adjust to suit preference.
1 tablespoon Tomato Paste Fresh tomatoes are a viable substitute.
2-2½ cups Shrimp Stock Store-bought for convenience.
1 cup Heavy Cream Consider half-and-half for lighter touch.
½-1 teaspoon Ground White Pepper Black pepper works as an alternative.
Salt Final seasoning balance based on preferences.

Equipment

large pot
fine mesh sieve

Method

Step‑by‑Step Instructions

Prepare the shrimp stock by combining shrimp shells, water, onion, celery, garlic, thyme, bay leaves, peppercorns, Creole seasoning, and salt in a pot. Simmer for 30 minutes.
Strain the stock through a fine-mesh sieve, discarding solids, and set aside while keeping it warm.
In the same pot, melt butter and sauté garlic, onions, and celery for about 5 minutes until soft.
Stir in flour to create a roux; cook for 1 minute until slightly golden.
Gradually whisk in grape juice, then return strained shrimp stock. Add Worcestershire sauce, paprika, and optional cayenne. Simmer for 10 minutes.
Add heavy cream and stir to combine. Adjust thickness with more shrimp stock if needed. Season with white pepper and salt.
Finally, add shrimp and cook for 3-5 minutes until pink and opaque. Do not overcook.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Make ahead for best flavor; the bisque can be stored in the fridge for up to 2-3 days or frozen for up to 2 months.

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