Shrimp Bisque Emeril's

Dive into a bowl of luxurious indulgence with Emeril’s Shrimp Bisque, a creamy seafood soup that combines elegance and robust flavor. This recipe transforms simple ingredients like sweet shrimp, fresh vegetables, and aromatic herbs into a restaurant-quality dish, perfect for impressing guests or treating yourself to a cozy night in. By utilizing the shrimp shells to create a deeply flavorful homemade broth, and blending the soup to silky perfection, this bisque balances the richness of heavy cream with the spicy kick of cayenne and the earthy notes of thyme. Garnished with tender shrimp and fresh parsley, every spoonful is brimming with sophistication. Ready in just over an hour, it’s the ultimate way to elevate your seafood repertoire.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 pound Shrimp (large, peeled and deveined, shells reserved)
• 4 tablespoons Butter (unsalted)
• 1 tablespoon Olive oil
• 1 medium Yellow onion (chopped)
• 1 large Carrot (chopped)
• 1 stalk Celery stalk (chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato paste
• 0.25 teaspoons Cayenne pepper
• 1 teaspoon Thyme (fresh, chopped)
• 1 leaf Bay leaf
• 0.5 cup Dry white wine
• 4 cups Fish stock (or seafood stock)
• 1 cup Heavy cream
• 2 tablespoons Flour (all-purpose)
• 2 tablespoons Parsley (fresh, chopped, for garnish)
• 1 to taste Salt
• 1 to taste Black pepper

Directions

Step 1

Heat 2 tablespoons of butter and the olive oil in a large pot over medium heat. Once melted, add the reserved shrimp shells and cook, stirring often, until the shells turn pink and fragrant, about 5 minutes.

Step 2

Add the chopped onion, carrot, celery, and garlic to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the tomato paste, cayenne pepper, thyme, and bay leaf. Cook for 1 minute, then deglaze the pot with the dry white wine. Simmer for 2-3 minutes to reduce slightly.

Step 4

Pour in the fish stock, stir well, and bring to a boil. Reduce the heat to low and let the broth simmer gently for 20 minutes. Skim any foam or impurities that rise to the surface.

Step 5

Remove the pot from heat and strain the broth through a fine mesh sieve into a clean pot, discarding any solids (including the shrimp shells and bay leaf).

Step 6

In a small bowl, mix the flour with the remaining 2 tablespoons of butter to form a smooth paste (beurre manié). Whisk this paste into the strained broth over medium heat until the liquid thickens slightly, about 5 minutes.

Step 7

Add the shrimp to the pot and let them cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp with a slotted spoon and set aside.

Step 8

Using an immersion blender (or working in batches with a countertop blender), carefully blend the soup until smooth. Stir in the heavy cream and season with salt and black pepper to taste.

Step 9

Chop half of the cooked shrimp into small pieces and stir them back into the soup. Reserve the rest for garnishing each bowl.

Step 10

Ladle the bisque into serving bowls, garnish with reserved shrimp, fresh parsley, and an extra drizzle of cream if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2198.5g)

Amount per serving	% Daily Value*
Calories	2232.5

Total Fat 144.3g	0%
Saturated Fat 80.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1261.3mg	0%
Sodium 4718.6mg	0%
Total Carbohydrate 50.9g	0%
Dietary Fiber 8.1g	0%
Total Sugars 15.7g
Protein 143.9g	0%

Vitamin D 28IU	0%
Calcium 371.3mg	0%
Iron 5.2mg	0%
Potassium 2538.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 27.7%

Carbs: 9.8%