Easy Shrimp Bisque
This thick and zesty bisque is always a hit with seafood lovers.
Servings 4
Calories 190kcal
Ingredients
- 20-30 medium precooked shrimp
- 2 cups water
- 1 tbsp butter
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 1 rib of celery finely chopped
- 1 cup seafood stock
- 1 can condensed tomato soup
- 1 cup milk (whole or full-fat)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked sweet paprika
Instructions
- Remove the tails (and shells) from the shrimp. Return the shrimp to the refrigerator. Add the tails (and shells) with 2 cups of water to a large pot. Simmer for about 15-20 minutes. Strain out and discard the tails (and shells) and save the liquid, set aside.
- While the broth simmers, melt butter in a separate pot, then cook the the mirepoix (vegetables) over medium low heat. Stir frequently to avoid scorching and cook for about 15 minutes or until tender.
- Add the reserved shrimp broth, additional seafood stock and seasonings to the pan with the vegetables and simmer for about 5 minutes.
- Add the shrimp and simmer for about 2-3 minutes.
- Pour the shrimp, vegetables and stock mixture into a blender. Blend on medium just long enough to break down the vegetables and turn the shrimp into tiny morsels.
- Heat the tomato soup in the pot and blend in the milk. Heat for about 2 minutes then stir in the blended shrimp and stock mixture. Heat for another 2 minutes.
- Serve hot with crusty bread and garnish with fresh parsley or a swirl of heavy heavy cream.
Notes
Bread options include toasted baguette, crostini or other crusty bread.