How To Make Shrimp Bisque

heavy cream

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers creaminess with fewer calories.

cognac

🥗Healthier: white wine

💰Cheaper: dry vermouth

White wine adds acidity without the high cost.

shrimp

🥗Healthier: chicken

💰Cheaper: canned crab

Canned crab provides seafood flavor at a lower price.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock maintains flavor while being lighter.

In a large sauce pan over medium heat, combine 8 oz of butter and 8 oz of flour. Cook, stirring, until flour taste disappears, about 6 minutes.

In a large sauce pan over medium heat, caramelize mirepoix and shrimp shells in butter. Add the garlic and tomato paste, add the brandy and flambé. Add the sherry and reduce by half.

Add the shrimp stock, simmer for about 25 minutes, add the heavy cream and thicken with roux. Add cayenne season with salt and pepper to taste. Strain through a fine chinois.

In a sauté pan cooked the shrimp and season with old bay seasoning. Serve bisque and garnish with cooked shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens