Shrimp Bisque Barefoot Contessa Ina Garten
Indulge in the ultimate comfort of Ina Garten's Shrimp Bisque, a rich and creamy seafood soup that's as luxurious as it is flavorful. Crafted with tender shrimp, aromatic vegetables, and a splash of cognac and white wine, this Barefoot Contessa classic is simmered to perfection and blended into silky smoothness. The depth of flavor comes from homemade shrimp stock, infused with the shrimp shells and enriched with tomato paste, heavy cream, and a hint of parsley for garnish. Perfect for an elegant dinner or a cozy night in, this shrimp bisque is easy to prepare yet impressively gourmet, making it a showstopper starter or a satisfying main. Whether served with crusty bread or as part of a seafood feast, this timeless recipe is a must-try for shrimp and soup lovers alike.
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Ingredients
- 4 tablespoons unsalted butter
- 2 cups yellow onions
- 1 cup carrots
- 1 cup celery
- 3 garlic cloves
- 1.5 pounds raw shrimp, shells on
- 1 cup cognac or brandy
- 2 cups dry white wine
- 3 tablespoons tomato paste
- 4 cups fish stock (or chicken stock)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Directions
Step 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery, and cook for 10 minutes until softened. Add the minced garlic and cook for another minute.
Step 2
Peel and devein the shrimp, reserving the shells. Set the shrimp aside. Add the shrimp shells to the pot with the sautéed vegetables and cook for 2-3 minutes until fragrant.
Step 3
Add the cognac to the pot and carefully ignite it with a long lighter to burn off the alcohol. When the flames subside, add the white wine and cook for 2-3 minutes, letting it reduce by half.
Step 4
Stir in the tomato paste, followed by the stock. Bring the mixture to a boil, then lower the heat and simmer uncovered for 30 minutes to develop flavor.
Step 5
While the bisque simmers, coarsely chop half of the peeled shrimp. Set aside the chopped and whole shrimp for later use.
Step 6
After 30 minutes, strain the stock through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. Discard the solids and return the liquid to the pot.
Step 7
In a small bowl, mix the flour with a few tablespoons of heavy cream to make a slurry. Add it to the pot, whisking constantly to prevent lumps. Stir in the remaining heavy cream and bring the bisque back to a simmer.
Step 8
Add the chopped shrimp to the bisque and cook for 5 minutes. Blend the soup using an immersion blender until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender and puree in batches.
Step 9
Return the soup to the pot and season with kosher salt and black pepper to taste. Add the whole shrimp and cook for another 3-5 minutes until pink and cooked through.
Step 10
Ladle the hot bisque into bowls, garnish with freshly chopped parsley, and serve immediately. Enjoy your creamy and luxurious shrimp bisque!
Nutrition Facts
| Serving size | (3391.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3174.7 |
| Total Fat 133.3g | 0% |
| Saturated Fat 77.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1669.9mg | 0% |
| Sodium 5713.0mg | 0% |
| Total Carbohydrate 87.9g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 36.5g | |
| Protein 181.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 786.0mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 4130.5mg | 0% |
Source of Calories