Simple Shrimp Bisque Recipe

3.85 from 70 votes

A delicious creamy bisque with shrimp and subtle flavors of shallots, carrots, and celery in a broth base. Nourishing and delicious!

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: French

Servings: servings

Calories: 552kcal

Author: Katie Wells

Mix the salt, pepper, paprika, and thyme in a small bowl and set aside.
Melt the butter in a large pot over medium heat.
Add the carrots and celery and saute 5 minutes.
Add the shallot and garlic and saute for an additional 3 minutes over low heat, taking care not to burn the garlic.
Add the dry white wine to deglaze the pan and cook for 30 seconds to evaporate some of the alcohol.
Add the broth, hot sauce if using, and half of the spice mixture.
Use a hand-held immersion blender to puree bisque until completely smooth. If you don’t have an immersion blender, then use a regular blender, working in batches if necessary. You don’t want to fill the blender more than halfway with hot liquid.
Bring contents of pot to a boil and then reduce heat to low and simmer.
Roughly chop the shrimp and add them to the pan along with the rest of the spices. If the shrimp are precooked, just heat until warm. If shrimp are raw, simmer for 3-4 minutes or until cooked and pink.
Stir in the heavy cream and simmer for 4 minutes until just thickened. Do not allow to boil.
Serve immediately, or for better flavor, refrigerate overnight and reheat slowly before serving.

You can also use crab, lobster, or any combination of your favorite seafood. Lobster bisque also makes a delicious meal!
If you like your bisque thicker, then reduce the broth and cream to 1 and 1/2 cups each.