Name: Italian Shrimp Bisque
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 450 g shrimp, shells on; 4 cups water; 1 small onion, chopped; 1 celery stalk, chopped; 1 carrot, chopped; 2 cloves garlic, smashed; ½ tsp salt; ½ tsp black peppercorns; 1 bay leaf; 1 tbsp olive oil; 2 tbsp olive oil; 1 small onion, finely chopped; 1 carrot, finely diced; 1 celery stalk, finely diced; 2 cloves garlic, minced; ½ tsp red pepper flakes (optional); 2 tbsp tomato paste; 1 cup white wine; 2 cups shrimp stock (from above); 1 cup heavy cream; ½ tsp smoked paprika; Salt and black pepper, to taste; ½ tsp fresh thyme leaves; ½ tsp dried oregano; 2 tbsp butter; 225 g cooked shrimp, chopped; 1 tsp lemon juice; Whole shrimp (for garnish); Fresh parsley, chopped; Drizzle of heavy cream

CategoryChefs Choice, Fish, Seafood, Soups

DifficultyIntermediate

This Italian Shrimp Bisque is a luxuriously creamy and aromatic soup, made with a rich tomato-based broth infused with shrimp stock, white wine, and aromatic herbs. It’s a perfect appetizer or main course, offering a silky, velvety texture and deep seafood flavor. Serve with crusty bread and a glass of white wine for a truly elegant dining experience.

Yields4 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For the Shrimp Stock

450 g shrimp, shells on

4 cups water

1 small onion, chopped

1 celery stalk, chopped

1 carrot, chopped

2 cloves garlic, smashed

½ tsp salt

½ tsp black peppercorns

1 bay leaf

1 tbsp olive oil

For the Bisque

2 tbsp olive oil

1 small onion, finely chopped

1 carrot, finely diced

1 celery stalk, finely diced

2 cloves garlic, minced

½ tsp red pepper flakes (optional)

2 tbsp tomato paste

1 cup white wine

2 cups shrimp stock (from above)

1 cup heavy cream

½ tsp smoked paprika

Salt and black pepper, to taste

½ tsp fresh thyme leaves

½ tsp dried oregano

2 tbsp butter

225 g cooked shrimp, chopped

1 tsp lemon juice

For Garnish and Serving

Whole shrimp (for garnish)

Fresh parsley, chopped

Drizzle of heavy cream

Crusty bread or crostini

Make the Shrimp Stock

Peel the shrimp, setting the shells aside.
In a pot, heat 1 tablespoon of olive oil over medium heat.
Add shrimp shells, onion, celery, carrot, and garlic.
Sauté for 3-4 minutes, until shells turn pink and aromatic.
Pour in 4 cups of water, then add salt, peppercorns, and bay leaf.
Simmer for 30 minutes, then strain the stock and discard the solids.

Cook the Bisque

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Sauté onion, carrot, and celery until softened (about 5 minutes).
Add garlic and red pepper flakes, cooking for another 1 minute.
Stir in tomato paste and cook for 2 minutes to caramelize.
Deglaze the pan with white wine, scraping up any browned bits.
Add the shrimp stock, smoked paprika, thyme, and oregano.
Simmer for 15 minutes, allowing the flavors to develop.

Blend and Finish the Bisque

Use an immersion blender (or a regular blender in batches) to blend the soup until smooth and creamy.
Stir in the heavy cream, butter, and chopped shrimp.
Simmer for 5 minutes, then season with salt, black pepper, and lemon juice.

Serve and Enjoy

Ladle the bisque into bowls.
Garnish with whole shrimp, fresh parsley, and a drizzle of heavy cream.
Serve with warm crusty bread or crostini.
Enjoy with a chilled glass of white wine!

Pro Tips

For a richer bisque: Add a splash of cognac or sherry before blending.
For an extra silky texture: Strain the soup through a fine-mesh sieve.
For a smoky depth: Use roasted tomatoes instead of tomato paste.

Ingredients