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Shrimp Bisque

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Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup.
shrimp bisque Credit: André Baranowski
8 tbsp. unsalted butter
2 plum tomatoes, chopped
1 large yellow onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
6 cups uncooked shrimp shells
1⁄2 cup uncooked rice,
 
   preferably basmati
2 tbsp. tomato paste
1⁄2 cup plus 2 tbsp. brandy
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
1 dried bay leaf
Kosher salt, to taste
1⁄2 cup heavy cream
4 tsp. fresh lemon juice
Cayenne pepper, to taste
Freshly ground black pepper,
 
   to taste
Crème fraîche, for garnish
Chopped chives, for garnish

1. Melt 4 tbsp. of the butter in an 8-qt. pot over medium heat. Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes. Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2–3 minutes. Stir in tomato paste; cook until browned, about 2 minutes. Remove from heat and pour in 1⁄2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1–2 minutes.

2. Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan. Add salt and 9 cups water; boil. Lower heat to medium-low, cover, and simmer for 30 minutes. Remove from heat and let soup cool.

3. Discard herb bundle. Purée soup mixture in batches in a blender. Set a sieve over a 6-qt. saucepan; strain, -discarding solids. Heat bisque over medium heat. Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth. Season with salt and pepper. Divide bisque between bowls; garnish with crème fraîche and chives.

SERVES 6 – 8
shrimp bisque

This article was first published in Saveur in Issue #126

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Ratings & Reviews (11)

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Great recipe
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Super easy, super yummy! And I got to use up all of my shrimp shells from the freezer!
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MichMondello - if you freeze the shrimp shells and then defrost are they just like fresh? Also, how long can you freeze them for?

Thanks!
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Love me some bisque, and one of my favorites is crawfish bisque!
http://cajunchefryan.rymocs.com/blog2/recipes/crawfish-bisque/
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At what point do you remove the shrimp shells?
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Kitchenbird, they do defrost just like fresh. I keep them in the freezer for a couple of months. We eat a ton of shrimp and i use them when I need a seafood stock for risotto as well. Hope that helps!
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I was wondering the same--when do you remove the shells? Or, are we meant to puree them along with everything else? It seems like straining wouldn't remove all of the shells pieces, if that is the case. Any ideas, anyone?
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The shrimp shells get pureed along with everything else. That's actually what makes a bisque a true bisque. The shells add body and flavor.
I would love a bowl of this right now.
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The shells (along with the other solids) get pushed through a sieve after blending in the blender. So, you're not actually eating the shells--they are being allowed to offer all of their goodness to the soup before being removed).
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I froze the shell and the heads together, will that work??
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