Classic Shrimp Bisque is certainly a mainstay in high end restaurants. Some recipes among chefs come and go with time and fashion, based on current trends, healthy diets, and availability, but this recipe is timeless. It has roots in French cuisine and the main ingredients are pretty standard. There are variations on the stock and what types of seafood is used, but for the most part chefs tend to use similar recipes for a reason.
Shrimp Bisque is simultaneously something very rich and light. It is often eaten in smaller quantities as an appetizer soup due to its powerful creamy texture and flavors, although we will show you how to make it into a full meal. Although at first appearance it may not be the healthiest option being that it is cream based, it does have redeeming values in the stock and aromatics that enhance its depth.
What is Classic Shrimp Bisque?
Simply put bisques are cream based fortified soup that are very velvety in texture and usually refer to a shellfish or seafood stock base. They are sometimes made using vegetable bases, but true bisques use lobster, shrimp, crawfish, crab, or similar species. The stock is made with classic bouillon ingredients:
- Onion
- Celery- great in any seafood stock
- Herbs- thyme and bay leaf. Classic neutral herbs can be used such as small amounts of tarragon or parsley. Stay away from strong aromatics such as rosemary or oregano
- Garlic in small quantites
- Paprika, to bring out not just the traditional orange color but also flavor. The French chefs usually use cayenne pepper also for this same purpose, in smaller quantites.
- Some dry white wine may also be added to the stock in smaller quantities
Key ingredients to a great Classic Shrimp Bisque
The most important thing of all is the stock, referred to as Fumet in French cooking, since it is the leading star in the show. It is super easy to make, but equally as important since without it’s base the end result will be bland. In a modern kitchen some people might find it strange to use the shells and heads of seafood, but we are here to explain why this byproduct is so important to not throw away! In fact, in professional kitchens chefs often buy just the bodies of cleaned shellfish to supplement the large pots of soup they make. Here are a few key factors:
- The stock needs to be made from the shells and preferably even the heads of shrimp. Frozen shrimp are fine. Look for wild caught, preferably domestic shrimp that are whole with shell intact. The size is not important since they will be chopped anyways. If you can find them with the head, that is an added bonus. In fact, if you use shrimp for other dishes and have leftover shells, they freeze great in plastic bags for later use. Don’t throw them away!
- Classic Shrimp bisque calls for cognac as the flambe that will add depth and some sweetness to the body. However, brown liqours that are semi dry work great such as bourbon or whiskey, perhaps even rum that is aged. Stay away from peaty scotches however or clear spirits. The stock is good for other uses, especially in cajun cuisine. It freezes well so you can also make in batches and portion for later use.
- The roux. This is what binds and fortifies the soup with the cream. It also gives it the famous velvety texture and sheen.
How to turn Classic Shrimp Bisque into a main course
Classic Shrimp Bisque is very rich and often enjoyed as a first course in many restaurants as we mentioned above. Traditionally it doesn’t even have the bodies as we featured and is purely liquid. Since people often don’t eat multiple courses at home, here are a few ways to turn it into something more substantial.
- Serve over a starch, such as rice, quinoa, or other grains.
- Add more proteins, even a mixed variety of shellfish such as clams, mussels, or crab.
- Add other vegetables such as summer squash, spinach, or corn.
- You can also use smaller quantities or leftovers for the sauce on a dish. In classic French cooking when made with lobsters it is referred to as Sauce American.
Classic Shrimp Bisque
Equipment
Ingredients
- 8 ounces Shrimp
- 2 cups Heavy cream
- 3 ounces Onion
- 2 ounecs Celery
- 2 quarts Water
- 2 each Garlic
- 4 pieces Thyme
- 1 each Bay leaf
- 6 ounces Tomato paste
- 1.5 tbsp Cognac or brandy, whiskey, or bourbon
- 2 tsp Sea salt
- 2 tsp Paprika
- 2 tbsp Butter
- 2 tbsp Flour
- .25 tsp Sugar
Instructions
- Prep the ingredients. Rough chop the onion and celery. Cut the shrimp into smaller pieces if using larger shrimp.
- Make the stock. Add the water to a sauce pan with the onion, thyme, celery, garlic, paprika and bay leaf. Simmer for about 45 minutes. Add water back as necessary to keep around 2 quarts liquid. Strain and reserve. Discard the vegetables and keep the liquid.
- Wipe out the pan with a paper towel and melt the butter, then add the flour. Toast over low heat for about 10 minutes and stir constantly with a wooden spoon. The roux should smell like toasted nuts and be golden light brown. Remove to a bowl and reserve.
- Add the cognac and flame to remove the alcohol. Add the tomato paste and continue to toast over low heat.
- Add the cream and stock, and bring to a simmer. Cook for about 5 minutes, then slowly add the roux and continue to cook over medium to low heat, stirring constantly until thickened. Continue to cook to cook out the floury roux taste. Add the chopped shrimp and remove from heat. Portion into bowls and garnish with chives if desired. Bon appetit!
