Shrimp Bisque

4.75 from 4 votes

This is a classic seafood bisque that is made with shellfish, shellfish stock, onion, carrot, celery, lemon juice, and tomato; enriched with heavy cream; and, most importantly, is thickened with rice instead of flour. You'll find many similar versions that include various herbs and other aromatics (thyme, bay leaves, tarragon, garlic, leeks, and even orange zest) or are spiked with booze (brandy, cognac, white wine, or sherry)—all perfectly authentic embellishments. This simple version leaves no doubt that the flavorful shrimp is the star.

Course Soups and Stews

Cuisine French

Keyword shrimp bisque recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 526kcal

Author Robin Donovan

Ingredients

1 tablespoon butter
1 medium onion diced
1/2 cup long-grain rice
2 tablespoons tomato paste
1 –1 1/2 teaspoons salt
¼ teaspoon cayenne
8 cups homemade [Shrimp Stock] or store-bought low-sodium shrimp or fish stock divided
1 medium carrot peeled and diced
1 stalk celery diced
2 pounds shrimp shelled (shells used for stock, if making from scratch), deveined, cooked in boiling salted water for 3 to 4 minutes
1/3 cup heavy cream
2 tablespoons lemon juice
2 tablespoons snipped chives for garnish

Instructions

Heat a large, heavy skillet over medium-high heat. Add butter and, when melted, add the onion and cook, stirring, until onion is soft and translucent, about 5 minutes.
Add rice, tomato paste, salt, and cayenne and cook, stirring, for another minute or so.
Add the carrot, celery, and stock and bring to a boil.
Reduce heat to low, cover, and simmer about 30 minutes until the vegetables and rice are soft.
Using an immersion blender or in batches in a countertop blender, puree the soup. Bring the soup back up to a simmer.
Meanwhile reserve 4 whole shrimp for garnish and chop the rest into bite-sized pieces.
When the soup is hot, add the diced cooked shrimp, cream, and lemon juice and cook until heated through.
Taste and adjust seasoning, if needed.
Serve garnished with the reserved cooked shrimp and chives.

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