Description
A rich and velvety shrimp bisque made with aromatic vegetables, cream, and seafood broth, puréed until smooth and finished with whole shrimp and fresh chives.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 tablespoon tomato paste
- 1/4 cup dry white wine (optional)
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon chopped fresh chives (for garnish)
- Crusty bread, for serving
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and garlic; sauté for 5 minutes until softened.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Add white wine and let it reduce for 2–3 minutes (optional).
- Pour in the broth and bring to a gentle boil. Simmer for 10 minutes.
- Add shrimp and cook for 3–4 minutes, or until pink and opaque. Remove half the shrimp and set aside.
- Using an immersion blender (or transfer to a blender), purée the soup until smooth.
- Stir in heavy cream and cayenne, and season with salt and pepper.
- Return reserved shrimp to the pot and heat through for another 2 minutes.
- Serve hot, garnished with fresh chives and a slice of crusty bread on the side.
Notes
- For deeper flavor, use shrimp shells to make a quick stock before beginning.
- Substitute heavy cream with half-and-half for a lighter option.
- Pairs well with a crisp white wine or a green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 190mg
