Every so often we crave something rich and comforting. If you want to impress family and friends, try this version of Ina Garten’s Shrimp Bisque. Not too heavy, not overly creamy—just richly flavorful and elegant.
The bisque begins with seafood stock that’s lightly simmered with the reserved shrimp shells to build depth and umami. If you don’t have homemade stock, a good-quality packaged seafood stock works well and still yields a delicious result.
Ingredients
- Large shrimp – Peeled and deveined, reserving the shells. Leave the tail on six shrimp for garnish. Wild-caught shrimp are recommended for their texture and flavor.
- Seafood stock – Use store-bought or homemade. Stock simmered with shells, herbs, and vegetables gives the bisque its base flavor.
- Extra-virgin olive oil – Use a good-quality EVOO for sautéing.
- Leeks – White and light green parts only, chopped and soaked to remove grit.
- Garlic – Fresh and chopped.
- Cayenne pepper – Optional pinch for a gentle kick.
- Brandy – Adds depth; cognac can be substituted. For a non-alcoholic option, use a small amount of fruit juice plus a splash of white wine vinegar.
- Dry sherry – For a nutty, slightly sweet note; Madeira is an alternative. Apple cider vinegar can stand in if needed.
- Unsalted butter – Use unsalted so you can control the salt level.
- Flour – Unbleached all-purpose flour; gluten-free alternatives work if needed.
- Half-and-half – For a silky texture; substitute milk for a lighter soup or heavy cream for richer results.
- Tomato paste – Adds concentrated sweetness and umami.
- Kosher salt – Adjust if using table salt, which is finer.
- Freshly ground black pepper
- Fresh parsley – Chopped, for garnish.
Make the stock
- Place the shrimp shells and seafood stock in a large saucepan.
- Simmer for 15 minutes.
- Strain and reserve the stock.
- Add water as needed to make a total of 3 3/4 cups.
Prepare the garnish
Set aside six shrimp with tails on for garnish. Heat a small skillet or grill pan over medium heat, add a drizzle of olive oil, and sauté the shrimp until cooked through with a golden edge. Keep warm until serving.
Cook the base
- Heat 3 tablespoons olive oil in a large pot or Dutch oven.
- Add the chopped leeks and cook over medium-low for about 10 minutes, until tender but not browned.
- Add the chopped garlic and cook 1 minute more.
- Add a pinch of cayenne (optional) and the raw shrimp; cook 3 minutes over medium-low, stirring occasionally.
- Add 1/4 cup brandy and cook 1 minute, then add 1/4 cup dry sherry and cook 3 more minutes.
Puree
- Remove the shrimp and leeks and roughly puree them. Ina suggests a food processor, but an immersion blender in a deep bowl works well too.
- Puree only until coarsely processed so the bisque retains some texture—avoid overprocessing.
Finish the bisque
- In the same pot, melt 4 tablespoons unsalted butter over medium-low heat.
- Add 1/4 cup flour and cook, stirring constantly, for 1 minute.
- Whisk in 2 cups half-and-half and cook until slightly thickened, about 3 minutes.
- Stir in the pureed shrimp mixture, the reserved stock, 1/2 cup tomato paste, kosher salt, and freshly ground black pepper.
- Heat gently until hot but not boiling. Taste and adjust seasoning.
Serve
Ladle the bisque into bowls and garnish with chopped fresh parsley, a grind of black pepper, and one grilled shrimp per bowl. Serve with plenty of crusty bread.
Notes & variations
- Gluten-free: substitute a gluten-free all-purpose flour blend for the flour.
- Lower fat: use whole milk instead of half-and-half.
- Richer: substitute heavy cream for the half-and-half.
- Adjust the alcohol: omit or replace brandy/sherry with non-alcoholic alternatives if preferred.
Recipe details
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 to 6
Ingredients (condensed)
- 1 1/4 pounds large shrimp, peeled & deveined, shells reserved (leave tails on 6 shrimp for garnish)
- 4 cups seafood stock
- 3 tablespoons extra-virgin olive oil (plus more for garnish shrimp)
- 2 cups chopped leeks (white & light green parts)
- 1 tablespoon chopped garlic (about 3 cloves)
- Pinch of cayenne pepper (optional)
- 1/4 cup brandy
- 1/4 cup dry sherry
- 4 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour (or gluten-free flour)
- 2 cups half-and-half
- 1/2 cup tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions (condensed)
- Simmer shrimp shells with seafood stock for 15 minutes. Strain and add water to reach 3 3/4 cups total; reserve.
- Sauté six tail-on shrimp in a drizzle of olive oil until golden; set aside for garnish.
- Sauté leeks in olive oil over medium-low 10 minutes until tender. Add garlic and cook 1 minute. Add cayenne and the remaining shrimp; cook 3 minutes.
- Add brandy and cook 1 minute, then add dry sherry and cook 3 more minutes.
- Puree the shrimp and leeks coarsely in a food processor or with an immersion blender; set aside.
- Melt butter in the pot, stir in flour and cook 1 minute. Whisk in half-and-half and thicken about 3 minutes.
- Stir in the pureed shrimp, reserved stock, tomato paste, salt and pepper. Heat gently until hot but not boiling. Serve garnished with parsley, a grind of pepper, and one grilled shrimp per bowl.
