Here’s a rich and flavorful **Shrimp Bisque** recipe—a creamy, comforting soup with a subtle seafood sweetness.
—
## **Ingredients** (serves 4–6)
* 1 lb (450 g) shrimp, peeled and deveined (reserve shells)
* 2 tbsp olive oil or butter
* 1 medium onion, finely chopped
* 1 carrot, finely chopped
* 1 celery stalk, finely chopped
* 2 cloves garlic, minced
* 2 tbsp tomato paste
* 1/4 cup brandy or dry sherry (optional, for depth)
* 4 cups seafood stock or chicken broth
* 1 tsp paprika
* 1/2 tsp cayenne pepper (optional, for mild heat)
* 1 bay leaf
* 1 cup heavy cream
* Salt and black pepper, to taste
* Fresh parsley or chives, chopped, for garnish
—
## **Instructions**
### **1. Make Shrimp Stock**
1. Heat olive oil in a large pot over medium heat.
2. Add shrimp shells and sauté for 3–4 minutes until fragrant.
3. Stir in tomato paste and cook 1–2 minutes.
4. Add 4 cups of stock, paprika, cayenne, and bay leaf.
5. Simmer for 20 minutes, then strain to remove shells and solids. Return the liquid to the pot.
### **2. Cook Vegetables**
1. In the same pot, melt butter or heat oil.
2. Sauté onion, carrot, and celery for 5–6 minutes until soft.
3. Add garlic and cook 1 minute more.
### **3. Add Shrimp and Liquid**
1. Chop half of the shrimp into small pieces; reserve the rest for garnish.
2. Add chopped shrimp to the pot and pour in the strained shrimp stock.
3. Simmer 5–7 minutes until shrimp are cooked.
### **4. Blend the Bisque**
* Use an immersion blender or regular blender to puree the soup until smooth and creamy.
### **5. Finish with Cream**
1. Return bisque to medium heat.
2. Stir in heavy cream and adjust seasoning with salt and pepper.
3. Gently heat but **do not boil**.
### **6. Serve**
* Ladle into bowls and garnish with reserved whole shrimp and fresh herbs.
* Optional: drizzle with a little extra cream or a squeeze of lemon juice for brightness.
—
### **Tips**
* For a richer flavor, sauté shrimp shells with a splash of brandy before adding stock.
* Can be made ahead—refrigerate for 1–2 days; reheat gently before serving.
* Serve with crusty bread or garlic toast for a complete meal.
—
If you want, I can also give a **quick 30-minute version** that skips making stock from shells but still tastes rich and creamy. Do you want me to provide that?
