Creamy Shrimp Bisque
This creamy shrimp bisque offers a rich, velvety texture with deep seafood flavors, easy to prepare and perfect as an appetizer or elegant starter for any occasion.
Equipment
- 1 pot
- 1 strainer
- 1 whisk
Ingredients
- 1 to 1½ pounds extra large shrimp with shells
- 1 teaspoon Creole seasoning
- ¼ teaspoon salt or to taste
- 1 to 2 teaspoons butter or olive oil
- ½ onion roughly chopped
- 2 to 3 cloves fresh garlic smashed and peeled
- ¼ cup celery diced
- 2 tablespoons flour
- 2 cups chicken broth or stock substitute
- 1 cup heavy cream
Instructions
- Rinse shrimp and sauté onion, celery, garlic, and seasoning in butter or olive oil until fragrant.
- Add shrimp shells and chicken broth or water, bring to a boil, then reduce heat and simmer for 30 minutes.
- Strain the stock, discard solids, and return the liquid to the pot.
- Melt additional butter in the pot, then add minced garlic, chopped onions, diced celery, and flour; stir well.
- Gradually whisk in the reserved stock until smooth, then bring to a gentle boil.
- Add heavy cream and simmer for 10 minutes until slightly thickened.
- Adjust seasoning with salt to taste and serve hot.
Notes
- Use fresh shrimp for best flavor and stock clarity.
- Store leftovers in an airtight container for up to 3 days.
- For a spicier twist, add cayenne pepper or hot sauce.