Shrimp And Scallops Bisque Recipe

Make shell stock

Rinse shrimp shells briefly. In a medium saucepan, combine shrimp shells and 4 cups cold water. Bring to a simmer over medium heat, then reduce heat and simmer gently for 20 minutes to extract flavor. Strain shells, pressing solids to extract liquid, and discard shells. You should have about 3 cups shell stock; add the reserved seafood stock if needed to reach 3 cups. Set aside.

Poach shrimp and scallops: In a small saucepan, bring the white wine and 1 cup of the prepared shell stock to a gentle simmer. Add the shrimp and scallops and poach just until opaque — about 1–2 minutes for scallops and 2–3 minutes for shrimp depending on size. Remove seafood with a slotted spoon and set aside in a bowl. Reserve the poaching liquid and fold it into the shell stock.

Sweat aromatics: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 4 tablespoons butter over medium heat. Add the chopped onion, celery and carrot. Season lightly with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

Add garlic and tomato paste: Stir in the minced garlic and 2 tablespoons tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.

Make roux: Sprinkle 2 tablespoons all-purpose flour over the softened vegetables and stir constantly for 1-2 minutes to cook the raw flour taste. The mixture will thicken slightly.

Add liquids: Gradually whisk in the combined shell stock and reserved poaching liquid (about 3 cups total) and 2 cups of additional liquid made up of the 2 cups seafood/chicken stock and milk (add them in two additions), whisking to prevent lumps. Bring to a gentle simmer and cook uncovered for 10–12 minutes to meld flavors and allow soup to thicken slightly.

Blend for smooth bisque: Remove the pot from heat. Discard the thyme sprigs and bay leaf if added earlier. Use an immersion blender to puree the soup until very smooth. Alternatively, transfer in batches to a blender (carefully, hot liquid) and puree until silky, then return to the pot.

Finish with cream and butter: Over low heat, stir in 1 cup heavy cream and 1 tablespoon butter. Warm gently — do not boil once cream is added — for 3–4 minutes to integrate and thicken the bisque.

Season: Stir in 1 teaspoon paprika, a pinch of cayenne, 1.5 teaspoons kosher salt, 3/4 teaspoon freshly ground black pepper, and 1 tablespoon lemon juice. Taste and adjust seasoning as needed.

Return seafood to soup: Chop the poached shrimp into bite-sized pieces if desired. Add the shrimp and scallops to the pot and warm gently for 1–2 minutes just to heat through (avoid overcooking).

Plate and garnish: Ladle the hot bisque into warmed bowls. Dot each serving with a sprinkle of chopped fresh parsley and sliced chives, and optionally a small drizzle of extra cream. Serve with crusty bread or crostini.