Go Back

Shrimp Bisque

Creamy, nourishing shrimp soup that's just right for a cold winter day.
Print Recipe

Ingredients
  

  • 1 1/2 lbs. tail-on shrimp raw
  • 3 cups water filtered
  • 4 tbsp butter
  • 1 medium yellow onion
  • 1 bay leaf
  • 1/4 cup flour
  • 1/2 cup sherry
  • 3 tbsp tomato paste
  • 1/2 cup cream
  • 1 tsp sea salt or to taste

Instructions
 

  • Remove the tails and/or shells from your shrimp and throw them in a pot with the water. Boil this gently for 10 – 15 minutes, then strain it out. Toss the shells and reserve the liquid.  
  • Melt the butter in a large soup pot. Add the onion and saute. I added my bay leaf too at this point.
  • Add the flour. Stir the flour in, then add the shrimp stock. Add the tomato paste and the sherry and stir until smooth. 
  • Then, add the raw shrimp (chopped up). Stir them in. Give this about 5 minutes to cook, until the shrimp have shrunk and turned pink. 
  • Blend soup until mostly smooth.
  • Add the cream and then salt to taste. You’re ready to serve!