Good things come to those who wait... or at least to those who have patience! This shrimp may take a little time, but the steps are all easy, and it is the best, creamiest, Shrimp Bisque you'll ever taste. The secret, Red Argentina Shrimp! They are a tad sweeter than others and a great substitute for lobster too.
Creamy Shrimp Bisque
Creamy Shrimp Bisque
Rated 5.0 stars by 1 users
Category
Soups
Servings
6-8
Prep Time
1 minute
Cook Time
1 minute
Love Lobster Bisque but don’t want the hefty price tag? Try Shrimp Bisque! The secret to a deliciously sweet and smooth shrimp bisque is the type of shrimp. We love Red Argentina Shrimp as they are sweet and tender. And the bisque is thickened the classic way - with rice, just like your favorite 5 star restaurants do!
Tara Bruner
Ingredients
1lb Red Argentina Shrimp, shells on
3 C water
2 tsp sea or kosher salt
-
Any O&V EVOO or Meyer Lemon EVOO
2 C dry white wine, (Albarino preferred)
3 C chicken broth (Brooks Bone Broth preferred)
-
2 TBS any EVOO or Meyer Lemon EVOO
1 large leek, white and light green parts washed and chopped
2 celery stalks, washed and chopped
1 carrot, peeled and chopped
Shrimp stock
1 C fresh tomato, peeled, seeded, and chopped (approx 2 large tomatoes)
2 TBS Brandy
2 TBS white rice
1 TBS tomato paste
1 TBS Sweet Hungarian Paprika (Starlight Herbs preferred)
2 Bay leaves
2 Thyme sprigs
1/2 C heavy cream
Lemon wedges
Reserved shrimp meat
Shrimp Stock
Soup Base
Finishing Touches
Directions
Shrimp Stock
Steam the shrimp (shells on) for approx 5 minutes. Remove shrimp from water but reserve the water. Let the shrimp cool just enough to handle taking the meat out of the shells. Set the meat in an airtight container and place in the fridge. Sauté the shells in EVOO/Meyer Lemon EVOO over medium high heat for 5 minutes. Stir occasionally. Deglaze with the white wine. Add broth and reserved shrimp steam water. Simmer until reduced to 5-6 cups - approximately 45 minutes.
Soup Base
In a stock pot, sauté leek, celery, and carrot in 2-3 TBS EVOO/Meyer Lemon EVOO about 5-7 minutes or until tender. Stir in shrimp stock, fresh tomato, brandy, rice, tomato paste, and herbs. Simmer 45 minutes. Remove Bay leaves and thyme sprigs. Using an emulsion blender on the lowest setting, puree liquid base. Gradually increase emulsion blender settings until reaching a very smooth consistency. If using a blender, blend in at least two batches as steam may cause pressure to build within the blender. Return soup to pot if using the blender. This part may be done a day in advance (if having a dinner party this helps dissipate the fish smell in your house!). If prepared in advance, warm the soup up right before serving.
Finishing Touches
Right before serving and when warm, add the heavy cream. Stir until combined. Be sure not to let the soup boil as this will curdle the cream. Sauté the shrimp meat gently - just until warm. Chop meat into small chunks. Ladle soup into bowls, add shrimp meat, garnish with fresh chopped parsley. Serve with a lemon on the side or drizzle a little Meyer Lemon EVOO on top.
Recipe Note
Pairs best with a Spanish Albarino or Verdejo. Our favorites are La Caña Albarino and Shaya Verdejo.
Make Healthy delicious! Salud!