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creamy shrimp soup recipe

Shrimp Bisque Soup

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine French
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 sharp knife
  • 1 Cutting board
  • 1 Spoon
  • 1 Ladle
  • 1 strainer

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 2 clove garlic minced
  • 1/4 cup celery chopped
  • 1/4 cup carrot chopped
  • 1/4 cup tomato paste
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 4 cup seafood stock
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoon fresh parsley chopped for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, celery, and carrot to the pot and cook until softened.
  • Stir in tomato paste, paprika, and cayenne pepper, and cook for 2 minutes.
  • Add shrimp to the pot and cook until they turn pink.
  • Pour in seafood stock and bring the mixture to a boil.
  • Reduce heat and simmer for 20 minutes.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Return the soup to the pot and stir in heavy cream.
  • Season with salt and pepper to taste and simmer for an additional 5 minutes.
  • Let the soup rest for 10 minutes before serving.
  • Serve hot and garnish with chopped parsley.

Notes

For a richer flavor, consider roasting the shrimp shells and using them to make your own seafood stock. This will intensify the taste of the bisque. Also, be cautious when blending hot liquids; allow the soup to cool slightly or use an immersion blender to prevent splatters. Adjust the level of cayenne pepper according to your heat preference, and feel free to add a splash of sherry or white wine for an extra depth of flavor.
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