CLASSIC FRENCH SHRIMP BISQUE
A luxuriously creamy seafood soup with delicate shrimp flavor and aromatic herbs.
KEY INFO:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
- Difficulty: Intermediate
- Dietary: Pescatarian, Gluten-free optional
EQUIPMENT NEEDED:
- Large heavy-bottomed pot or Dutch oven
- Fine-mesh strainer
- Immersion blender or standard blender
- Sharp knife and cutting board
- Alternative: Food processor for vegetables
INGREDIENTS:
For the Stock:
- 1 lb (450g) raw shrimp, peeled and deveined (shells reserved)
- 6 cups (1.4L) water
- 2 bay leaves
- 6 black peppercorns
For the Bisque:
- 3 tbsp (45g) unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 1 medium carrot, diced (about ½ cup)
- 3 garlic cloves, minced
- ¼ cup (60g) tomato paste
- ¼ cup (60ml) brandy or dry sherry (optional)
- 2 tbsp all-purpose flour (or cornstarch for GF)
- 1 cup (240ml) heavy cream
- Salt and white pepper to taste
- Pinch of cayenne pepper
METHOD:
1. MAKE THE STOCK
- Combine shrimp shells, water, bay leaves, and peppercorns in pot
- Bring to boil, then reduce to simmer for 15 minutes
- Strain and reserve liquid (should yield about 4 cups)
2. PREPARE THE BASE
- Melt butter over medium heat
- Add onion, celery, carrot – cook until soft (5 minutes)
- Add garlic, cook 30 seconds
3. BUILD FLAVORS
- Stir in tomato paste, cook 2 minutes
- Add brandy if using, simmer until mostly evaporated
- Sprinkle flour, cook 1 minute
4. FINISH THE BISQUE
- Gradually whisk in shrimp stock
- Simmer 10 minutes until slightly thickened
- Blend until smooth
- Add cream and chopped shrimp
- Cook 2–3 minutes until shrimp are pink
CRUCIAL TIPS:
- Never boil after adding cream
- Taste for seasoning before adding shrimp
- Keep shrimp pieces large enough to bite
- Stock should be strained thoroughly
STORAGE:
- Refrigerate up to 2 days
- Freeze without cream for 1 month
- Reheat gently to prevent curdling
VARIATIONS:
- Coconut milk for dairy-free
- Add splash of cognac for depth
- Garnish with fresh tarragon
- Top with butter-toasted croutons
COMMON MISTAKES:
- Overcooking shrimp (becomes rubbery)
- Boiling cream (will curdle)
- Skipping stock straining (results in gritty texture)
- Rushing the vegetable softening stage
This recipe delivers restaurant-quality results with proper technique and timing. Focus on gentle heat and careful seasoning for the best outcome.
