Creamy Shrimp Bisque Elegant

This creamy shrimp bisque offers a luxurious yet simple way to impress at dinner. The rich texture combined with delicate seafood flavors makes it a perfect choice when you want something special that is still straightforward to prepare.

I first made this bisque on a chilly evening to warm up my family, and now it’s a go to when we want something cozy but a little fancy. The addition of truffle oil at the end always gets compliments and feels like a special touch.

Ingredients

• 2 pounds medium or large shrimp, peeled and deveined with shells reserved for broth: shells pack intense seafood flavor
• 1 shallot, diced: adds subtle sweetness and depth
• 3 tablespoons olive oil: choose a fruity extra virgin for best aroma
• 2 cloves garlic: fresh and minced for aromatic punch
• Quarter teaspoon cayenne pepper: brings warmth without overpowering
• Quarter cup brandy: contributes a gentle richness select a good quality brand for clean flavor
• Half cup dry sherry: adds complexity inexpensive bottles work fine here
• 4 tablespoons butter: for richness and smooth mouthfeel unsalted preferred
• Quarter cup all purpose flour: thickens the bisque perfectly
• 1 cup heavy cream: ensures the luscious creaminess
• Half cup whole milk: lightens up cream a bit
• Quarter cup tomato paste: introduces subtle umami and a hint of acidity
• 1 teaspoon salt: enhances all flavors naturally
• 1 teaspoon ground white pepper: gently spicy yet visually subtle
• For garnish 6 whole cooked shrimp: to keep the presentation appealing
• 2 tablespoons chopped curly or flat leaf parsley: freshness and color
• 4 tablespoons truffle oil: for that elegant finishing drizzle

Instructions

Sauté the Aromatics:

Heat olive oil in a sturdy pan over medium heat. Add the diced shallots and cook gently for about 3 to 4 minutes, stirring occasionally. Watch closely so they soften but do not brown because the natural sweetness will build the base flavors you want. Add minced garlic and cook for an additional minute until fragrant.

Cook the Shrimp and Deglaze:

Sprinkle in the cayenne pepper then add the shrimp. Stir frequently until they turn pink, about 3 to 4 minutes. Set aside 6 shrimp to garnish later. Pour in the brandy carefully and simmer for 1 to 2 minutes to cook off alcohol while extracting flavor. Add dry sherry and cook another 3 minutes. Remove from heat.

Puree the Mixture:

Work in small batches to puree the shrimp, shallots, garlic, and wine mixture in a blender until very smooth. Be cautious with hot liquids do not fill more than half the blender container. Leave the lid center off and cover with a kitchen towel to avoid accidents from steam pressure.

Make the Roux and Combine:

Return your Dutch oven or heavy pan to the stove at medium low heat. Melt butter then whisk in the flour and cook for 1 minute to form a roux, which thickens the bisque. Slowly stir in heavy cream and milk, whisking constantly until the sauce thickens and is silky smooth.

Add Broth and Final Ingredients:

Measure 4 cups of shrimp broth made by simmering shells in water for 30 minutes, then strain. Add this broth to the pan along with pureed shrimp mixture, tomato paste, salt, and white pepper. Warm gently while stirring continuously. Avoid boiling as cream can curdle. Adjust the heat to maintain a gentle simmer.

Serve with Garnish and Truffle Oil:

Ladle bisque into bowls, top each with reserved cooked shrimp and sprinkle with freshly chopped parsley. Drizzle about 1 tablespoon of truffle oil over each serving to add that unmistakable earthy luxury.

I remember my grandmother saving every shell and simmering them slowly for hours to create rich sauces. This bisque honors that tradition beautifully with a modern twist.

Storage tips

Cool leftover bisque completely before placing in an airtight container. Store in the refrigerator for up to three days. Reheat over low heat, stirring often to prevent sticking or curdling.

Ingredient substitutions

Frozen peeled shrimp can be used but thaw fully in the refrigerator to maintain texture. Store-bought fish or seafood broth works if short on time. Dry white wine can replace sherry while avoiding alcohol will slightly change the flavor profile.

Serving suggestions

Pair with crusty bread for dipping or a light salad to balance richness. A crisp white wine such as Sauvignon Blanc or Chardonnay complements the creamy seafood well.

Finish each bowl with a drizzle of truffle oil and a sprinkle of fresh parsley for an elegant presentation. Serve warm and enjoy the deep seafood flavor.

Your Recipe Questions Answered

→ How do I make the shrimp broth?

Simmer reserved shrimp shells in water for 30 minutes, then strain to extract a flavorful broth for the bisque base.

→ What’s the best way to prevent the bisque from curdling?

Avoid boiling after adding cream; keep heat low and whisk constantly until heated through to maintain smooth texture.

→ Can I use frozen shrimp for this dish?

Yes, frozen, shelled shrimp can be used but should be thawed overnight in the refrigerator before cooking.

→ What ingredients add the elegant touch in this bisque?

Fresh shrimp, a splash of brandy and sherry, and a drizzle of truffle oil create a refined, elegant flavor profile.

→ How to safely blend hot bisque?

Blend in small batches with the blender lid vented; cover with a towel to prevent spills and allow steam to escape safely.