shrimp bisque soup
This creamy shrimp bisque soup is a rich and flavorful dish perfect for a cozy dinner. The combination of fresh shrimp, aromatic vegetables, and a touch of cream makes it an indulgent yet comforting meal.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Ladle
- 1 Chopping board
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 pound shrimp, peeled and deveined
- 1 teaspoon tomato paste
- 1 teaspoon paprika
- 4 cups fish or seafood stock
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- for garnish fresh parsley
- for serving lemon wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
- Add the shrimp to the pot and cook for 3-4 minutes until they turn pink. Remove half of the shrimp and set them aside for later.
- Stir in the tomato paste and paprika, cooking for another minute to release the flavors.
- Pour in the seafood stock, bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Using a blender or immersion blender, puree the soup until smooth. If you prefer a chunkier consistency, you can blend only half of it.
- Return the reserved shrimp to the pot and stir in the heavy cream. Let the soup simmer for another 5 minutes to heat everything through. Season with salt and black pepper to taste.
- Serve the bisque hot, garnished with fresh parsley and accompanied by lemon wedges for a refreshingly bright contrast.
Notes
For a spicier version, consider adding a pinch of cayenne pepper or hot sauce.
You can substitute the shrimp with other seafood like crab or lobster for a different flavor profile.
Serve with crusty bread for a complete meal.