How To Make Shrimp Bisque

When it comes to seafood soups, shrimp bisque is one of our favorites. Perfect for when your local store has a sale on fresh shrimp, this soup is perfectly creamy, rich and comforting. We like to make our own seafood stock using the shrimp shells but you can also use a pre-made or store bought option. You can make your soup with as much texture as your heart desires-whether that’s just a little or a lot. The great thing about this soup is you can play around with flavors to get your perfect combination. Garnish with large pieces of shrimp and some fresh parsley for the perfect year round soup recipe that always hits the spot.

Learn how to make your own shrimp bisque alongside our online culinary school chef in this video tutorial. We’ll share our insanely delicious recipe with you as long as you promise to love it as much as we do.

Shrimp Bisque

3 fl oz clarified butter
1 lb mirepoix
1 lb shrimp Shells
2 cloves of garlic
1 lb shrimp cut into pieces
2 oz tomato paste
1 tbsp old bay seasoning
4 fl oz brandy
3 fl oz dry or cream sherry
3 quarts of shrimp stock
8 oz butter
8 oz flour
1 quart heavy cream, heated
Cayenne pepper to taste
Salt and pepper to taste

1. In a large sauce pan over medium heat, combine 8 oz of butter and 8 oz of flour. Cook, stirring, until flour taste disappears, about 6 minutes.
2. In a large sauce pan over medium heat, caramelize mirepoix and shrimp shells in butter. Add the garlic and tomato paste, add the brandy and flambé. Add the sherry and reduce by half.
3. Add the shrimp stock, simmer for about 25 minutes, add the heavy cream and thicken with roux. Add cayenne season with salt and pepper to taste. Strain through a fine chinois.
4. In a sauté pan cooked the shrimp and season with old bay seasoning. Serve bisque and garnish with cooked shrimp.

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