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Creamy Shrimp Bisque with Garlic Butter

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soups
Cuisine French
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 lb (450 g) large shrimp, peeled and deveined (reserve shells for stock)
  • 4 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional, adjust to taste)
  • 4 cups seafood or chicken stock (use reserved shrimp shells to make stock if desired)
  • 1 cup heavy cream
  • ¼ cup dry white wine (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Crusty bread or croutons (for serving)

Instructions
 

  • Make Shrimp Stock (Optional but Recommended): Sauté shrimp shells in 1 tablespoon butter over medium heat until fragrant. Add 4 cups water and simmer for 15 minutes. Strain and reserve the stock.
  • Cook Vegetables: In a large pot, melt 2 tablespoons butter over medium heat. Add onion, celery, and carrot. Sauté for 5–6 minutes until softened. Add garlic and cook for 1 minute.
  • Add Tomato Paste and Spices: Stir in tomato paste, smoked paprika, and cayenne pepper. Cook for 2 minutes to enhance flavors.
  • Add Stock and Simmer: Pour in seafood stock and white wine (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
  • Blend Soup: Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
  • Add Cream and Shrimp: Return soup to the pot. Stir in heavy cream. Add shrimp and 1 tablespoon butter. Simmer gently for 5–7 minutes until shrimp are cooked through.
  • Adjust Seasoning: Taste and adjust with salt, pepper, or additional spices.
  • Serve: Ladle into bowls, garnish with chopped parsley, and serve with crusty bread or croutons.