Hearty Shrimp Bisque
A warm and creamy seafood delight that combines the sweetness of shrimp with sautéed vegetables, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons butter a rich base for sautéing
- 2 sticks celery, chopped adds a crisp, earthy flavor
- 1 medium carrot, chopped brings sweetness and color
- 1/4 cup green onion, chopped (plus more for garnish) infuses freshness and a mild onion profile
- 2 cloves garlic, finely chopped aromatic and flavorful
- 1/3 cup plus 2 tablespoons flour thickens the bisque to creamy perfection
- 1 cup heavy whipping cream elevates the bisque's texture to luxurious dimensions
- 5-6 cups homemade shrimp stock the heart and soul of the soup
- 2 lb raw jumbo shrimp, peeled, deveined, and chopped the star ingredient
Serving Ingredients
- 4 slices rustic or French bread, cubed and toasted for delightful croutons
- Salt & pepper to taste essential seasonings
Instructions
Preparation
- In a sizable pot over medium heat, melt the butter until it sizzles slightly.
- Toss in the chopped celery, carrot, and green onion. Sauté for about 5 minutes until they soften.
- Add the finely chopped garlic and stir for an additional minute.
- Gradually mix in the flour, stirring continuously for another minute.
Cooking
- Slowly introduce the heavy whipping cream while stirring to ensure a smooth mixture.
- Pour in the homemade shrimp stock and cook until the bisque thickens, about 10 minutes.
- Add the chopped raw shrimp and bring the mixture to a gentle boil. Simmer for about 10 minutes.
- Season your bisque with salt and pepper to taste.
Serving
- Serve hot, topped with toasted bread cubes and additional chopped green onion.
Notes
For a depth of flavor, consider adding a splash of lemon juice or cayenne pepper. You can substitute half the heavy cream with low-fat milk or use cauliflower to thicken the broth.