Shrimp Bisque
This is not a quick weeknight soup. It is a slow process of extraction that turns humble shells into a rich base. The color should be a warm, sunset orange.
Don't toss the shells
The flavor lives in the shells and heads. If you buy pre-peeled shrimp, the results will lack the intensity required for a true bisque.
- heavy-bottomed Dutch oven
- fine-mesh sieve
- wooden spoon
- immersion blender
What goes in.
- 1.5 lblarge raw shrimp, shell-on and deveined
- 3 tbspunsalted butter
- 1yellow onion, finely diced
- 1carrot, finely diced
- 1 stalkcelery, finely diced
- 2 tbsptomato paste
- 1/2 cupdry vermouth
- 1/4 cupall-purpose flour
- 4 cupsfish or chicken stock
- 1 cupheavy cream
- to tastekosher salt and white pepper
Developing the Base
After removing the meat, fry the shells in butter until they turn opaque pink and begin to stick to the bottom of the pot. This caramelization is what gives the soup its depth.
The method.
Prep the shrimp
Peel and devein the shrimp. Keep the meat in the refrigerator and set the shells and heads aside.
Sauté the aromatics
Melt butter in the pot over medium heat. Add onion, carrot, and celery. Cook until softened but not browned.
Toast the shells
Add the shells to the pot. Stir constantly for 5-7 minutes until they are brittle and fragrant. Stir in the tomato paste and cook for 2 minutes to darken.
Deglaze and simmer
Pour in the vermouth, scraping the bottom of the pot. Add the flour, stir to combine, then pour in the stock. Simmer for 20 minutes.
Blend and strain
Use an immersion blender to break down the shells in the liquid. Pass the mixture through a fine-mesh sieve, pressing hard on the solids to extract all liquid.
Finish the soup
Return the strained liquid to the pot. Add the reserved shrimp meat and cook for 3 minutes until just pink. Stir in the heavy cream, season with salt and white pepper, and serve immediately.
Other turns to take.
Cognac Finish
Replace the vermouth with 2 ounces of Cognac and ignite carefully to flambé before adding the stock.
Spiced
Add a pinch of cayenne pepper or smoked paprika during the tomato paste stage.
When it doesn't go to plan.
Use a fine-mesh sieve lined with cheesecloth if you want an exceptionally smooth texture.
Do not overcook the shrimp meat; drop them in only at the very end.
If the bisque seems too thin, whisk in an extra tablespoon of cold butter just before serving.
The ones that keep coming up.
Can I use frozen shrimp?
Yes, provided the shells are still attached. If they are already peeled, you will need to start with a high-quality store-bought seafood stock.
What if my soup is too thick?
Thin it with a splash of warm stock or water until it reaches the consistency of heavy cream.