Creamy Shrimp Bisque Recipe
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- Опубликовано: 18 мар 2021
- Don’t let those leftover shrimp shells go to waste, because this super easy-to-make creamy shrimp bisque is nothing short of delicious!
Shrimp bisque is a smooth soup made from shrimp stock that is then thickened with a roux and creamed at the end. A bisque can only be considered a bisque if it is made from shellfish, any other soup claiming to be a bisque is simply a cream of fill in the blank.
Bisque is a soup that has French origins and can apply to any soup that uses crustaceans and their shells when preparing the stock portion of the soup. There are multiple ways to make a bisque, but I believe this recipe is the most classical version.
Ingredients for this recipe:
• 1 ½ tablespoons unsalted butter
• shrimp shells from 4 pounds of shrimp
• 2 small, small diced yellow onions
• 2 small diced celery stalks
• ½ small diced small fennel bulb
• 2 small diced carrots
• 1 bay leaf
• 1 small bunch of parsley
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 2 tablespoons tomato paste
• ½ cup white wine
• ¼ cup cognac
• 12 cups water
• 2 ½ roux recipes
• 1 cup heavy whipping cream
• sea salt and ground white pepper to taste
Serves 10
Prep time: 10 minutes
Cook time: 90 minutes
Procedures:
1. Add 1 tablespoon of butter to a large pot over medium heat and cook the shrimp shells until they are pink in color. See note.
2. Set the shells to the side in a bowl and the remaining ½ tablespoon of butter to the pot over medium heat and in the onions, celery, fennel, carrots, bay leaf, parsley, thyme, and tarragon, and cook until lightly browned about 4-5 minutes. Stir occasionally.
3. Mix in the tomato paste and cook over low heat until fragrant, about 2-4 minutes.
4. Add the shrimp shells back in along with the water and simmer over low to medium heat for 45-60 minutes.
5. Roughly blend the shrimp stock with a hand blender or do it batched in a regular blender.
6. Strain the soup completely with a fine mesh strainer or chinois into a container and set it aside briefly.
7. Next, in a separate large pot over low heat make the roux and then pour in the shrimp stock.
8. Turn the heat to medium-high while continually whisking until it becomes very thick. Turn the heat down to medium and cook for a further 10 minutes.
9. Finish by whisking in the cream, salt, and white pepper.
10. Strain through a fine-mesh strainer or chinois until completely smooth.
11. Serve with optional cooked shrimp, crème Fraiche, or sliced chives.
Chef Notes:
Make-Ahead: This soup is meant to be eaten right away, but you can make it up to 1 day ahead of time. Be sure the cream has not broken from the soup before serving.
How to Reheat: Add the desired amount to a small size pot and cook over low heat while whisking until warm. You can also heat in a microwave until warm.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
If you are using pink shrimp shells then they will turn white when cooking them in the first step.
If you don’t want to puree the shells because it weirds you out, back off the 12 cups of water and only put in 8 cups of water to further concentrate the flavor. You will have less soup of course.
You would use this exact same procedure with leftover lobster tails and lobster bodies if wanting to make lobster bisque.
You may need to strain both the stock and the creamed bisque a few times to ensure it is really smooth.
There are some optional garnishes for this soup that include some cooked shrimp, crème Fraiche, thinned sour cream with milk, and thinly sliced chives.
If the cream breaks and the cream separates from the soup, whisk in a small amount of roux over medium heat in a pot to help bring it back together. The same rules with heat and whisking apply when normally working with a roux.
white wine options are chardonnay, pinot grigio, or sauvignon blanc. 
Хобби
I just made this recipe with shrimp, langoustine, and lump crab, and old Bay seasoning! It is to die for! Velvety smooth, thick, filling and LOADED with flavor!!!
If there’s a recipe for success in life, it starts with picking the right ingredients.
Agreed, which makes it good! As a dish.
Sorry, I don't have thyme for that :)
@@carlossarria5892 🤣🤣🤣
Yes
What many home cooks don’t do that chef do is build flavors. Some times that means using old shrimp shells or chicken carcasses to make a soup. I’ve made several dishes where I’ve used these left over items to create sauces, soups, etc.. and my friends always tell me how good it is and how when they make the same thing it never tastes as good as mine. Well, building flavors is my secret.
THIS is why I've saved a couple of gallon bags of extra-large shrimp shells in my freezer. I just knew they would be useful. Thanks!
Thank you for this. Ended up changing a few items.
1. I used 12 medium cooked shrimp, not shells. Cooked the veggies, added the shrimp back.
2. Instead of draining it, I started a roux in a second pot. When it got golden, I added the shrimp and veggies. Then, I added heavy whipping cream.
My wife said it was amazing! I don’t throw away anything!
That's me. I've made a similar recipe for years. I make a stock from shells, onion enss and bay leaves before I begin the soup. Those stock items are the only things that get tossed. I leave the soup veggies and shrimp in the soup. We call it country bisque.😊
Always, thank you Chef!
Just discovered your channel. Im learning so much! As a wife and mother I was in a food rut. You got me excited to cook for my family again! Thank you!
This is a great recipe. I tried it. Thank you chef!
This channel is different…. It’s like going back to school… like taking a class… THANK YOU!
I always have lobster bisque when we go to one of our favorite Italian restaurants. Would love to try this shrimp bisque. Thanks for your good explanation, Chef.
Great timing Chef Billy. I actually have a bag full of shrimp shells in my freezer. I will use this recipe this weekend.
Cheers🍷
Go Cubbies!
GO CUBBIES!!❤️❤️❤️
BIRDS!!!
Man we need to do this for our performance task in school
Thank you!! Chef 🙏🙏
So dang good- man I love your channel!
i use a commercial prepared "lobster stock" jarred product....it's like a paste that you mix with water.......harder to find shrimp stock in the store......i use either orzu or rice cooked right in the broth and then blend it smooth for the starch
I'm glad you mentioned the use of cognac and white wine in the process. It's part of my standard soup preparation. I was wondering about using vodka early in the shrimp shell saute. Essentially flavorless, but in sufficient amount and hot enough, there would probably be a significant alcohol extraction of a significant amount of shell flavor. I wouldn't boil it off completely, rather add the alcohol extraction with the shells to the vegetables, and allow the subsequent heating burn off the alcohol. Any thoughts?
Omgoodness! I am sooooo enjoying your channel! I am learning soso much! How fun you make it! Thanks Chef! You’re the best!
Learned a new cooking voca today-mirepoix! Thank you 😊
Yes!!
What a recipe!
Thank you chef
Thanks for watching!
Oh Mr.P it looks so delicious I am going to try and make it thank you and may God Bless 🙏
Yum 😋. I love lobster bisque, but this shrimp bisque sounds awesome. 💕 Thank you for sharing.
Thanx, Chef Billy Parisi, for another fantastic recipe.
Very good explain!
Have you done clam chowder and or oyster stew? I really like your recipes!!
Clam chowder
@@ChefBillyParisi Do you think you could do those soups online as recipes?
When and where is dinner!!! 🥰
what are your thoughts on using rice vs roux for the thickening agent?
this looks so good btw
I’m a culinary student and came to see how this was done, of course I ended up learning a lot more than this so thank you ❤️
Smaller, of the mirepoix just makes more sense in order to extract more flavor in a short, cook-time. I like this guy, and his recipes as well as the cooking techniques, and kitchen hacks. Bring on more videos Billie Boy... Your new RUclips buddy, LeRoy
A great idea for dinner after visiting the dentist for some drilling work lol. Shrimp salvation for the win! Thank you for sharing this magnificent recipe.
Not gonna lie--this is pretty darn good soup! A bit of work, but so good. Cheesecloth and patience for straining. You leave all the green sludge behind and get the most amazing velvety shrimp-colored soup. I seriously recommend some GENTLY cooked shrimp for a garnish--pop them in boiling water and pull them out when you're still not entirely sure they're cooked through. Shock in ice water and cut each shrimp up into three or four pieces. Shrimp are so easy to overcook and turn into pencil erasers.
And friends, if you use a blender, notice how chef has the center piece out of the lid and is covering the hole with a folded kitchen towel that he holds down with his hand? That is vital for blending hot liquids. It needs to be called out again and again. Or you can learn the lesson like I once did--covered in scalding soup and spending the next half hour wiping down every vertical and horizontal surface in my kitchen! Hot liquids EXPLODE out of a sealed blender.
Is it ok to use the shrimp heads as well (taking them out before blending of course)? Would that add more flavour?
Ofcourse, the shrimp head is more potent than the shrimp itself
Can I use crab shell instead of shrimps?
Where did you get your large chinois strainer from?
Must try this one, I love Lobster Bisque, had it at a restaurant, I must know how to make, haven't tasted anything like since.
what about chrimp head? may i use it for bisque?
Great, should have watch this before making my Shrimp bisque. Going to to try your way next time. Mine came out good, but to watery. Help!
Hi chef Billy . I made baba ghanoush the way u showed but it was too smooth . And the taste of olive oil and tahini wasn't coming . What might be the reason
Where can I purchase strainer you demo in your Shrimp Bisque Recipe?
Would it be possible to use the shrimp heads as well?
I’ve been researching shrimp bisque for a while. Several sources say the shrimp heads add great flavor as well.
Can i just add star anise in place of the fennel? Fennel is a little pricey here
Thanks Super
Thanks for watching!
When you are freezing shrimp shells, do you include the heads? Thank you.
We don’t get head on shrimp here in the states
What if we don't have shrimp shell. What else can be used
What if to add a coconut milk?
Billy. What culinary school did you go to?
I am planning to try this soon. I normally get the deshelled shrimps, is it okay to use just the shrimps?
Get shell on and, head on, if possible, you’re missing out on tons of flavor without those.
Man sounds like chef John from old uploads lol
Why will this not let me copy and paste
My fault, I found the clam chowder show thank you
🙏😋😎
To anybody that is watching this video. I have seen people use apple juice in place of the wine.
MOLTO DELICIOSO😋😋😋😋
First comment
the recipe is really good and killing on youtube i mean i love shrimps but i also love my digestion and for my digestion i have planet Ayurveda digesto plan
Who watching this had been intercepted by crappy RUclips adverts EVERY FIVE MINS🤬
Real bisque is thickened with rice.
too much talking, easily a 6 minute video