Shrimp Bisque Recipe

Prepare and poach

Place reserved shrimp shells and heads (if any) in a medium saucepan with 8 cups water, bay leaf, peppercorns, and 1 tsp salt. Bring to a gentle simmer over medium heat, then reduce heat and simmer uncovered for 20 minutes to extract flavor. Meanwhile, bring a separate small pot of water to a gentle simmer, add a pinch of salt, and poach the peeled shrimp for 1–2 minutes until just opaque. Remove shrimp to a bowl and immediately chill in ice water to stop cooking. Reserve 1 cup of chopped poached shrimp for garnish and set aside; do not overcook the rest if you plan to fold some into the bisque.

Strain stock

Strain the shellstock through a fine-mesh sieve into a bowl or pot, pressing on solids to extract liquid. Discard shells and solids. You should have about 6–7 cups of stock; measure out 3 cups for the bisque (use excess for another use or refrigerate).

In a large heavy-bottomed pot or Dutch oven, heat 3 tbsp butter and 1 tbsp olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic and 1 tbsp tomato paste and cook 1–2 minutes, stirring, until fragrant and the tomato paste darkens slightly. Sprinkle in the 2 tbsp flour and cook 1–2 minutes to remove raw flour taste, stirring constantly to form a roux with the vegetables.

Pour in 1 cup dry white wine to deglaze the pot, scraping up any brown bits. Simmer until the wine is mostly reduced, about 2–3 minutes.

Add 2 cups chicken or fish stock and 1/2 cup crushed tomato (or 1 small diced fresh tomato) to the pot, stir to combine. Then add 1–1.5 cups of the strained shrimp stock (adjust to reach a total liquid of about 3 to 3.5 cups). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15 minutes to allow flavors to meld.

If you want a smoother, more intensely flavored bisque, continue to simmer an additional 10 minutes over low heat. Taste and adjust salt.

Using an immersion blender (or working carefully in batches in a countertop blender), purée the soup until completely smooth and velvety. If you used larger pieces of shrimp reserved earlier, add them before puréeing if you want a fuller shrimp flavor; otherwise keep them for garnish.

Return the puréed soup to low heat. Stir in 1 cup heavy cream and 1/2 cup milk. Warm gently—do not boil—until heated through, about 3–5 minutes. If the bisque is too thick, thin with additional reserved shrimp stock or milk 1/4 cup at a time until desired consistency is reached.

Stir in 1 tbsp fresh lemon juice, 1 tbsp butter (optional for extra silkiness), 1 tsp salt (adjust to taste), 1/2 tsp freshly ground black pepper, and 1/4 tsp cayenne or smoked paprika. Simmer gently 1–2 minutes to meld flavors. Taste and adjust seasoning with more salt, pepper, or lemon if needed.

Return reserved chopped poached shrimp to the soup or spoon them into bowls and ladle the hot bisque over. Garnish with 2 tbsp chopped fresh parsley and toasted baguette slices brushed with olive oil.