Creamy shrimp bisque made with roasted shells, aromatics, tomato, and cream. This classic seafood soup is rich, silky, and perfect as an elegant starter for Valentine’s Day or special occasions.
Peel the shrimp and reserve the shells.
Chop the shrimp meat into small pieces and refrigerate for later.
In a large pot, heat butter and olive oil over medium heat.
Add shrimp shells and sauté for 4–5 minutes, pressing them gently until fragrant and lightly colored.
Add onion, carrot, and celery. Cook for 5–7 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 2 minutes until slightly caramelized.
Pour in white wine and simmer for 2–3 minutes to reduce.
Add fish stock, bay leaf, paprika, cayenne, salt, and pepper.
Simmer gently for 20 minutes.
Remove bay leaf. Blend the soup until smooth using an immersion blender or countertop blender.
Strain through a fine sieve for a velvety texture.
Return the bisque to the pot.
Add cream, butter, lemon juice, and reserved shrimp meat.
Simmer gently for 3–4 minutes until shrimp are just cooked.
Adjust seasoning.
Ladle into warm bowls. Garnish lightly and serve immediately.
Wine
Chardonnay (lightly oaked)
Sauvignon Blanc
Champagne or Brut Sparkling Wine
Cocktails
Sides
Crusty baguette
Brioche toast
Parmesan crisps
Always sauté shells for maximum depth of flavor
Keep the heat gentle after adding cream
Lemon juice brightens the richness — don’t skip it
For extra luxury, add a splash of cognac with the wine
Perfect Valentine’s starter before seafood, poultry, or vegetarian mains
4 servings