Description
Experience the comforting richness of New Orleans-style shrimp bisque, featuring succulent shrimp and a blend of aromatic vegetables and spices. This creamy seafood dish is perfect for any occasion, offering a delightful taste of the South in every bowl.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium carrot, finely chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 teaspoon Old Bay seasoning
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Rinse the shrimp under cold water, pat dry, and set aside. In a large pot, melt 2 tablespoons of butter over medium heat. Add the shrimp and sauté for 2-3 minutes until pink and opaque. Remove and set aside.
- In the same pot, add the remaining butter. Once melted, add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until soft. Add minced garlic and cook for an additional minute.
- Stir in the tomato paste and cook for 2 minutes. Sprinkle flour over the mixture and stir well, cooking for 2 minutes. Gradually pour in the seafood stock while stirring to avoid lumps. Add Old Bay seasoning, cayenne pepper, thyme, bay leaf, Worcestershire sauce, and lemon juice. Bring to a gentle simmer and cook for 15-20 minutes.
- Remove the bay leaf. Blend the soup with an immersion blender to your desired consistency. Stir in the heavy cream and return to low heat, warming through without boiling. Add the sautéed shrimp back into the pot and cook for 3-5 minutes until fully cooked.
- Taste and adjust seasoning with salt and black pepper. Ladle into bowls, garnish with chopped parsley, and serve hot with crusty bread or over rice.
Notes
- Adjust the cayenne pepper to your spice preference.
- For a chunkier bisque, blend only half of the soup or skip blending altogether.
- This bisque pairs wonderfully with crusty bread or rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes