Bowl Shrimp Bisque Recipe

Simmer shells

Rinse shrimp shells briefly. In a medium saucepan, combine shells, water, halved shallot, chopped carrot and celery, peppercorns and bay leaf. Bring to a simmer over medium-high heat, then reduce to low and simmer gently for 20 minutes. Skim any foam that rises.

Strain stock through a fine-mesh sieve into a bowl, pressing lightly on solids to extract liquid. Discard solids and reserve 3 cups of shell stock for the bisque (cool and refrigerate any extra).

If not already done, peel and devein 1 lb shrimp, reserving shells for the stock. Chop half of the shrimp into 1/2-inch pieces for the final soup and leave some larger pieces whole for garnish, if desired. Pat shrimp dry and season lightly with 1/4 tsp kosher salt and a pinch of pepper.

In a small skillet over medium heat, warm 1 tsp olive oil. Quickly sauté the larger shrimp pieces (if using) for 30–60 seconds per side just until opaque. Remove and set aside. These will be added back at the end to keep texture.

In a large, heavy pot or Dutch oven, melt 3 tbsp butter over medium heat. Add diced onion, carrot and celery and cook, stirring occasionally, until vegetables are softened and onions are translucent, about 6–8 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Sprinkle 2 tbsp all-purpose flour over the vegetables and cook, stirring, 1–2 minutes to make a light roux and remove raw flour taste.

Deglaze the pot with 1/2 cup dry white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.

Gradually pour in 3 cups reserved shell stock while whisking to avoid lumps. Add 1 cup whole milk, 1/2 cup heavy cream, 1 bay leaf, 2 sprigs thyme, 1/2 tsp old bay seasoning, 1/4 tsp smoked paprika, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir to combine.

Bring the mixture to a gentle simmer, reduce heat to low, and simmer, partially covered, for 10 minutes to allow flavors to meld.

Remove and discard the bay leaf and thyme stems. For a smooth bisque, use an immersion blender to puree the soup until smooth (or carefully transfer in batches to a blender). Return to low heat.

Taste and adjust seasoning — add up to 1/2 tsp more salt or a pinch more smoked paprika or old bay if desired.

Add the chopped shrimp to the warm bisque and simmer gently for 2–3 minutes until just cooked through and tender. If you reserved sautéed whole shrimp, add them now.

Stir in 2 tbsp dry sherry (or additional white wine) and 1 tbsp fresh lemon juice. Remove from heat and fold in 2 tbsp chopped parsley. Stir in 1/2 cup additional cream if you prefer a richer finish (optional).

Ladle bisque into bowls. Drizzle a little extra virgin olive oil and sprinkle chopped chives and a few parsley leaves on top. Serve with crusty bread or crostini.