This Shrimp Bisque recipe made with a mirepoix of vegetables, shrimp, sweet Moscato wine, spices and heavy cream is deliciously creamy.
I haven't posted a new seafood recipe lately so I figured this Shrimp Bisque would be a great one to include on the site. If you're new here, I don't eat any seafood; or like it for that matter.
However, my family loves certain types; shrimp being one of them. I usually purchase a bag of frozen raw peeled and deveined shrimp to keep in the freezer for them.
I'm certain fresh is always better, but when they're in the mood for a quick grilled shrimp on top of salad, frozen is a great alternative.
Most of the time I'll make it for our youngest daughter if we're eating pork chops since she's not a fan. She is a HUGE fan of soup though.
Actually both of our girls are total soup lovers. So I decided to use up some shrimp I had in the freezer to make this Shrimp Bisque.
What is Bisque?
Bisque is a thick, creamy smooth soup that contains cream and is not generally thickened with a thickening agent like starch or flour.
How do you make Shrimp Bisque?
For this recipe you'll need celery, carrots, scallions, garlic, EVOO, shrimp, ground thyme, tomato paste, Moscato wine, heavy cream, Kosher salt, crushed red pepper and a bay leaf.
If using frozen shrimp like I did, defrost the shrimp in cold water until no longer frozen. Peel and clean the shrimp by removing any shells and removing any waste from the back of the shrimp. Rinse the shrimp until cold water once cleaned and pat dry.
In a medium pot or small Dutch oven, heat the oil over medium high heat; then add the celery, carrots, scallions and garlic. Cook 2-3 minutes until the vegetables start to soften; then add the shrimp.
Cook for 2-3 minutes until the shrimp turn pink and are no longer translucent. Add the wine, some water, tomato paste, ground thyme, salt, crushed red pepper and a bay leaf to the pot, reduce heat to low and simmer for 15 minutes.
Next, heat the heavy cream in a small pan on top of the stove to just before boiling; then add the heated cream to the soup mixture and stir.
Finally add the mixture to a blender and blend on high 45-60 seconds until the soup is thick and creamy. This recipe for Shrimp Bisque is super creamy, easy to make, and makes three one-cup servings.
Some optional garnishes include:
- Fresh chopped parsley
- Sour cream
- Creme Fraiche
- A cooked shrimp
~Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
Shrimp Bisque
Ingredients
- 8 ounces jumbo raw shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- ¼ cup diced celery
- ¼ cup diced carrots
- 1 scallion, chopped
- 1 tablespoon minced garlic
- 1 cup moscato wine
- ½ cup water
- 2 tablespoons tomato paste
- ½ teaspoon kosher salt
- ¼ teaspoon ground thyme
- ⅛ teaspoon crushed red pepper
- 1 bay leaf
- 1 cup heavy cream
Instructions
- In a medium pot or small Dutch oven, heat the oil over medium high heat; then add the celery, carrots, scallions and garlic. Cook 2-3 minutes until the vegetables start to soften; then add the shrimp.
- Cook for 2-3 minutes until the shrimp turn pink and are no longer translucent. Add the wine, water, tomato paste, thyme, salt, crushed red pepper and a bay leaf to the pot, reduce heat to low and simmer for 15 minutes.
- Next, heat the heavy cream in a small pan on top of the stove to just before boiling; then add the heated cream to the soup mixture and stir.
- Finally add the mixture to a blender and blend on high 45-60 seconds until the soup is thick and creamy.
Notes
- Fresh chopped parsley
- Sour cream
- Creme Fraiche
- A piece of cooked shrimp
Nutrition
Related Recipes
Shrimp Scampi Foil Packs (For Two)
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Anna Marie Henwood says
Can I use dry sherry in the Shrimp Bisque rather than the moscato?
Carrie's Experimental Kitchen says
Sure!