Shrimp Bisque

A creamy rich bisque recipe that creates a soup with intense shrimp flavor. 

• 1 pound shrimp in shells
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 green onions, chopped
• 1 clove of garlic
• 1/2 teaspoon salt
• water
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 1/2 cups heavy cream
• smoked paprika

Peel, devein and chop shrimp coarsely, reserve shells
Chill shrimp until later.
Place shrimp shells, carrots, celery, garlic and salt into a 1-quart saucepan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Pour broth through strainer, discard solids.
Melt butter in saucepan.
Add tomato paste and flour.
Cook 2 minutes.
Add reserved shrimp stock, stirring to blend.
Bring to a boil.
Reduce heat to a simmer.
Add heavy cream.
Simmer 10 minutes.
Add shrimp to bisque.
Simmer 10 minutes.
Serve, garnish with a sprinkling of smoked paprika.

Printable Recipe

Tip:
Shrimp stock can be made anytime you have shrimp shells.  It can be frozen up to 3 months.  Use to add another level of flavor to other seafood dishes.