Creamy Shrimp Bisque Elegant (Ready-to-Print Version)
Thick, creamy shrimp bisque with a rich flavor and elegant truffle oil finish.
# What You’ll Need:
→ Seafood
01 -
2 pounds medium or large shrimp, shelled and deveined (reserve shells)
02 -
6 whole cooked shrimp for garnish
→ Vegetables & Aromatics
03 -
1 shallot, diced
04 -
2 cloves garlic, minced
05 -
2 tablespoons curly or flat-leaf parsley, chopped
→ Liquids & Fats
06 -
3 tablespoons olive oil
07 -
4 tablespoons unsalted butter
08 -
¼ cup brandy
09 -
½ cup dry sherry
10 -
1 cup heavy cream
11 -
½ cup whole milk
12 -
4 tablespoons truffle oil for garnish
→ Pantry Staples
13 -
¼ cup all-purpose flour
14 -
¼ cup tomato paste
15 -
¼ teaspoon cayenne pepper
16 -
1 teaspoon salt
17 -
1 teaspoon ground white pepper
# Step-by-Step Guide:
01 -
Place reserved shrimp shells in a saucepan with 4 cups of water. Bring to a boil, reduce to a simmer and cook for 30 minutes. Strain the broth through a sieve, discard shells, and adjust volume to 4 cups with water if necessary. Reserve.
02 -
Heat olive oil in a heavy-bottomed 4-quart saucepan over medium heat. Add diced shallots and cook gently until softened but not browned, about 3-4 minutes. Add minced garlic and cook for an additional minute.
03 -
Stir in cayenne pepper and add shrimp. Cook until shrimp turn pink, about 3-4 minutes. Remove 6 shrimp for garnish. Add brandy and cook for 1-2 minutes to reduce. Pour in sherry and simmer for 3 minutes.
04 -
Transfer shrimp and aromatics in batches to a blender and purée until smooth. Handle hot liquids carefully, filling blender no more than halfway and allowing steam to escape. Set aside pureed mixture.
05 -
Melt butter in the saucepan over medium-low heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream and whole milk until thick and smooth.
06 -
Add shrimp broth, pureed shrimp mixture, tomato paste, salt, and white pepper to the roux. Heat gently while whisking constantly, ensuring the bisque does not boil to prevent curdling. Adjust heat as needed until hot.
07 -
Ladle bisque into bowls. Top each serving with a reserved shrimp and sprinkle with chopped parsley. Finish with a tablespoon of truffle oil drizzle per serving.
# Handy Tips:
01 -
Frozen shelled shrimp may be used if thawed overnight in the refrigerator. Store-bought fish broth can substitute homemade shrimp broth. Always puree hot bisque in small batches with steam vented to avoid pressure build-up. If bisque curdles upon reheating, blend gently with an immersion blender to restore texture.