Name: Arnaud's Shrimp Bisque Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pound Raw shrimp, peeled and deveined; 4 tablespoons Butter; 1 cup Shallots, finely chopped; 2 cloves Garlic, minced; 2 tablespoons Tomato paste; 1 cup Dry white wine; 4 cups Fish stock or seafood stock; 1 cup Heavy cream; 1 teaspoon Cayenne pepper; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 tablespoons Fresh parsley, chopped (for garnish)

Oka Ginjo

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Indulge in our rich and creamy Shrimp Bisque, a luxurious blend of succulent shrimp simmered to perfection in a velvety tomato and herb-infused broth. Each spoonful is a comforting embrace, finished with a hint of sherry and a sprinkle of fresh herbs, making it a delightful start to any meal.

In a large pot, melt the butter over medium heat. Add the shallots and garlic, and sauté until they are translucent and fragrant, about 5 minutes.

Sauté Aromatics

Stir in the tomato paste and cook for another 2 minutes to enhance the flavor.

Add Tomato Paste

Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Allow it to simmer for about 5 minutes.

Deglaze with Wine

Add the fish or seafood stock and bring the mixture to a gentle boil.

Add Stock

Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.

Cook Shrimp

Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup to a blender, blend, and return it to the pot.

Blend the Soup

Stir in the heavy cream, cayenne pepper, salt, and black pepper. Heat the bisque gently until warmed through, but do not boil.

Stir in Cream and Season

Ladle the bisque into bowls and garnish with chopped fresh parsley before serving.

Serve

Raw shrimp, peeled and deveined

Butter

Shallots, finely chopped

Garlic, minced

Tomato paste

Dry white wine

Fish stock or seafood stock

Heavy cream

Cayenne pepper

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Shrimp Bisque

One each of our baked oysters: Bienville, Kathryn, Ohan, Rockefeller and Suzette

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Filet Perigueux

An Arnaud’s original. Shrimp, mushrooms, green onions, herbs and seasonings in a White Wine Sauce

Oysters Bienville

chef’s selection of ice cream, chocolate sauce

Individual Baked Alaska

Legend has it that Collinet, French King Louis Phillipe’s (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the Chef’s surprise and the king’s delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with Béarnaise Sauce.

Soufflé Potatoes

Make Shrimp Bisque Recipe in just 45m. Indulge in our rich and creamy Shrimp Bisque, a luxurious blend of succulent shrimp simmered to perfection in a velvety tomato and herb-infused broth. Each spoonful is a comforting embrace, finished with a hint of sherry and a sprinkle of fresh herbs, making it a delightful start to any meal.

Shrimp Bisque Recipe

Ingredients

Bisque Ingredients

Method

Preparation Steps