Shrimp Bisque Recipe

Rinse the reserved shrimp shells and heads briefly under cold water to remove any grit.

In a large stockpot over medium heat, melt 2 tbsp butter. Add the chopped onion, carrot and celery and cook 5 minutes until softened but not browned.

Add the smashed garlic and tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly.

Add the shrimp shells and heads and cook, stirring occasionally, 3–4 minutes until shells turn pink and fragrant.

Pour in 1 cup dry white wine to deglaze, scraping browned bits from the pot. Allow the wine to reduce by about half, 2–3 minutes.

Add 6 cups water, bay leaf, peppercorns, thyme and 1 tsp salt. Bring to a simmer, then reduce heat to low and simmer gently for 30 minutes, partially covered.

Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl, pressing on the solids to extract liquid. Discard solids. You should have about 5 cups of stock; if more than 5 cups, reduce over medium heat to concentrate to 5 cups (about 5–10 minutes). Keep warm.

In a heavy-bottomed pot or Dutch oven, melt 4 tbsp butter over medium heat. Add the finely diced onion, carrot and celery and sweat gently for 6–8 minutes until very soft but not browned.

Add the minced garlic and 3 tbsp flour and cook, stirring constantly, 2–3 minutes to cook the flour and remove the raw taste. The mixture will form a light roux.

Stir in 1 tbsp tomato paste and cook 1 minute. Carefully pour in about 2 cups of the warm shrimp stock while whisking to avoid lumps. Scrape the bottom to incorporate any browned bits.

Add the remaining stock gradually, whisking until smooth. Bring the mixture to a gentle simmer and cook 10 minutes to thicken slightly.

Using an immersion blender (or transfer in batches to a blender), puree the soup until smooth and velvety. Return to the pot if necessary.

Stir in 2 tbsp cognac or brandy, 1 cup heavy cream and 1 cup whole milk. Warm gently—do not boil—until heated through, about 3–5 minutes.

Season to taste with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp cayenne pepper (adjust cayenne to your heat preference). Keep the bisque over low heat while you prepare the shrimp.

Pat the reserved shrimp tails dry and chop into 1/2-inch pieces if not already chopped.

In a small skillet, melt 1 tbsp butter over medium-high heat. Add the chopped shrimp and sauté 1–2 minutes just until opaque and cooked through. Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and season with a pinch of salt and pepper if needed.

To finish the bisque, stir in 2 tbsp heavy cream for extra silkiness and adjust seasoning if needed.

Ladle the bisque into warm bowls, add a portion of the sautéed shrimp to each bowl, and garnish with sliced chives and additional parsley. Serve with crusty bread or crostini on the side.