Creamy Shrimp Bisque Recipe

There’s something undeniably elegant about a bowl of shrimp bisque. Silky, savory, and layered with deep seafood flavor, this classic French-inspired soup is perfect for cozy nights in, date-night dinners, or elevated entertaining.

This version uses shrimp shells to enhance the broth, along with Cognac, sherry, and a touch of tomato paste to create a restaurant-quality bisque you can easily make at home.

Ingredients

• 1 pound large shrimp, peeled and deveined (shells reserved)

• 4 cups seafood stock

• 3 tablespoons olive oil

• 2 cups chopped leeks (white and light green parts only, from about 3 leeks)

• 1 tablespoon chopped garlic (about 3 cloves)

• Pinch of cayenne pepper

• 1/4 cup Cognac or brandy

• 1/4 cup dry sherry

• 4 tablespoons (1/2 stick) unsalted butter

• 1/4 cup all-purpose flour

• 2 cups half-and-half

• 1/3 cup tomato paste

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

Instructions

1. Make the shrimp broth
   In a medium saucepan, combine the shrimp shells and seafood stock. Bring to a simmer and let cook for 15 minutes. Strain the stock and reserve. Add water if needed to total 3 3/4 cups of liquid.

2. Sauté the aromatics
   In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped leeks and cook for about 10 minutes until soft but not browned. Stir in the garlic and cook for 1 more minute.

3. Cook the shrimp
   Add a pinch of cayenne pepper and the peeled shrimp to the pot. Cook for 3 minutes, stirring occasionally, just until the shrimp start to turn pink.

4. Deglaze with spirits
   Pour in the Cognac and let it simmer for 1 minute to reduce slightly. Add the dry sherry and cook for another 3 minutes.

5. Blend the mixture
   Transfer the shrimp and leek mixture to a food processor and pulse until coarsely pureed.

6. Make the roux
   In the same pot, melt the butter over medium-low heat. Stir in the flour and cook for 1 minute, stirring constantly with a wooden spoon to make a light roux.

7. Build the bisque
   Slowly whisk in the half-and-half and cook for about 3 minutes, until the mixture thickens slightly. Stir in the pureed shrimp mixture, reserved shrimp stock, tomato paste, salt, and pepper. Heat gently over low heat until hot do not boil.

8. Taste and serve
   Adjust seasonings as needed. Serve hot, optionally garnished with fresh herbs, a swirl of cream, or a piece of crusty bread on the side.

Tips for Best Results

• Don’t skip the shrimp shells. Simmering them infuses the stock with rich seafood flavor.

• Use a high-quality sherry and Cognac for depth, but feel free to substitute with dry white wine if needed.

• Avoid boiling once the dairy is added to keep the texture silky and smooth.

This indulgent bisque is nutrient-dense thanks to the shrimp, which are packed with lean protein, selenium, and vitamin B12. It's a warming, satisfying way to elevate your weeknight meals or impress your guests.

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