Shrimp Bisque-Silky, Restaurant-Style in 4 Steps

Introduction

Indulge in the elegance of French cuisine with this classic Shrimp Bisque (Bisque de Crevettes) — a luxurious, creamy soup bursting with ocean-fresh flavor.

This restaurant-quality bisque combines simplicity and sophistication: shrimp shells are gently toasted to unlock their deep, savory essence, then simmered with aromatics and cream to create a rich, velvety texture. Perfect as a comforting appetizer or a refined main course, this Shrimp Bisque delivers gourmet results in just about 40 minutes.

Whether you’re hosting a dinner party or treating yourself to a cozy meal, this easy homemade bisque is sure to impress with its silky smooth finish and irresistible seafood aroma.

🦐 Ingredients for Shrimp Bisque

(Serves 4)

• 600 g whole shrimp, heads & shells on

• 1 carrot, chopped

• 1 onion, quartered

• 1 celery stalk, diced

• 1 potato, cubed

• 1 clove garlic

• 1 tbsp tomato paste

• 1–1.2 L water or homemade seafood stock

• 2 tbsp olive oil

• Salt, black pepper (whole peppercorns if you have them)

• A few sprigs fresh herbs (parsley or lemon thyme)

Optional for service: a little cream or light espuma; microgreens.

🍳 Method for Shrimp Bisque

— 4 Key Steps

1) Sear the shells

Peel the shrimp. In a heavy pot, heat olive oil. Add heads & shells with garlic and a few peppercorns. Sear on medium-high until well browned and fragrant.

This step builds the foundation of flavor for your bisque.

2) Add aromatics

Stir in onion, carrot, celery, potato, and tomato paste. Cook for 5 minutes, stirring, to lightly caramelize.

This enhances the sweetness of the vegetables and deepens the flavor of your bisque.

3) Blend & simmer

Pour in water or shrimp stock. Simmer for 20–25 minutes at a gentle bubble.

Add a few raw shrimp in the last 3 minutes, then blend very thoroughly until smooth.

4) Strain & finish

Pass through a fine chinois or sieve, pressing to extract all juices. Season to taste with salt and pepper.

Reheat gently. Pan-sear the remaining peeled shrimp and serve on top.

🥂 Plating (Gastronomic Style)

In a warm, deep plate, place 3 sautéed shrimp in the center

Spoon a ring of shellfish jus

Add a few drops of cream (optional)

Finish with microgreens or lemon-thyme leaves

Tableside: pour the bisque around the shrimp

🔥 Chef Tips

Toast the shells well for bigger, deeper flavor.

Save the prettiest shrimp for plating.

A pinch of Espelette pepper adds gentle heat at the end.

Equipment

Heavy pot or Dutch oven • Fine mesh strainer/chinois • Blender • Skillet

FAQs : Shrimp Bisque

1. What is Shrimp Bisque made of?
Shrimp Bisque is a creamy French soup made from shrimp shells, broth, cream, and aromatics like onion, garlic, and tomato paste. The shells are toasted to enhance the flavor, then blended and strained to create a silky, restaurant-style texture.

2. Can I make Shrimp Bisque ahead of time?
Yes! Shrimp Bisque can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat before serving to maintain its creamy consistency.

3. Can I freeze Shrimp Bisque?
Absolutely. Let the bisque cool completely, then pour it into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat slowly to prevent curdling.

4. What can I serve with Shrimp Bisque?
This elegant soup pairs beautifully with crusty French bread, garlic toast, or a light green salad. For a refined meal, serve it as a starter before seafood dishes or roasted poultry.

5. How can I make this bisque lighter?
To reduce calories, replace heavy cream with half-and-half or a mix of milk and a small amount of olive oil. You’ll still enjoy a rich, flavorful soup with a lighter texture.

6. Are there any health benefits to eating Shrimp Bisque?
Yes! Shrimp is rich in lean protein, vitamins B12 and D, and omega-3 fatty acids—all of which support heart and brain health. Enjoying Shrimp Bisque in moderation offers both indulgence and nutrition.

conclusion :

Rich yet balanced, this Shrimp Bisque (Bisque de Crevettes) is more than just a delicious French classic—it’s also packed with nutritional goodness.

Shrimp is naturally high in protein, low in fat, and a great source of essential nutrients like selenium, vitamin B12, and omega-3 fatty acids, which support heart health and brain function.

The gentle cooking method preserves these benefits while creating a silky, flavorful broth that comforts the body and soul.

Whether served as a starter or a main course, this creamy shrimp bisque brings both gourmet pleasure and wholesome nourishment to your table—a perfect harmony of taste and wellness.

Print Recipe

Shrimp Bisque-Silky, Restaurant-Style in 4 Steps

Author: marrakechflavors

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Rest Time 5 mins Total Time 45 mins

Cooking Temp: 180  C Servings: 4 Estimated Cost: $ 10 Calories: 256

Best Season: Suitable throughout the year

Description

Dive into the luxurious world of French cuisine with this classic Shrimp Bisque (Bisque de Crevettes) — a creamy, velvety soup bursting with deep seafood flavor. Made by toasting shrimp shells, simmering them with aromatics, and blending until smooth, this elegant bisque captures the essence of coastal France in every spoonful. Ready in just 40 minutes, it’s a perfect choice for a refined dinner, a romantic meal, or a cozy weekend treat.

INGREDIENTS:

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 
  600 g shrimp (whole shrimp, heads & shells on ))
• 
  1 u carrots (chopped)
• 
  1 u onion (quartered)
• 
  1 u celery (celery stalk, diced)
• 
  1 u Potatoes (cubed)
• 
  1 Clove garlic
• 
  1 tbsp tomatoes (tomato paste)
• 
  1.5 L water (or homemade seafood stock)
• 
  2 tbsp oil (olive oil)
• 
  1 tbsp Salt
• 
  1 tbsp black pepper
• 
  -- -- -- ((whole peppercorns if you have them) A few sprigs fresh herbs (parsley or lemon thyme)

Instructions :

STEP 1

1. Sear the shells

   Peel the shrimp. In a heavy pot, heat olive oil. Add heads & shells with garlic and a few peppercorns. Sear on medium-high until well browned and fragrant

   

STEP 2

1. Add aromatics

   Stir in onion, carrot, celery, potato and tomato paste. Cook 5 minutes, stirring, to lightly caramelize.

   

STEP 3

1. Blend & simmer

   Pour in water or shrimp stock. Simmer 20–25 minutes at a gentle bubble. Add a few raw shrimp in the last 3 minutes, then blend very thoroughly until smooth.

   

STEP4

1. Strain & finish

   Pass through a fine chinois or sieve, pressing to extract all juices. Season to taste with salt and pepper. Reheat gently. Pan-sear the remaining peeled shrimp and serve on top.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 256.4kcal

% Daily Value *

Total Fat 7.96g13%

Saturated Fat 0.72g4%

Trans Fat 0.03g

Cholesterol 241.5mg81%

Sodium 1503.54mg63%

Potassium 774.47mg23%

Total Carbohydrate 15.43g6%

Dietary Fiber 2.71g11%

Sugars 2.69g

Protein 32.04g65%

---

Vitamin A 130.98 mcg

Vitamin C 14.56 mg

Calcium 139.88 mg

Iron 1.54 mg

Vitamin D 0 mcg

Vitamin E 1.39 mg

Vitamin K 14.14 mcg

Thiamin 0.07 mg

Riboflavin 0.04 mg

Niacin 0.82 mg

Vitamin B6 0.24 mg

Folate 21.08 mcg

Vitamin B12 0 mcg

Phosphorus 372.58 mg

Magnesium 77.97 mg

Zinc 2.34 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Toast the shells well for bigger, deeper flavor.

Save the prettiest shrimp for plating.

A pinch of Espelette pepper adds gentle heat at the end.

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