Shrimp Bisque Soup from Gurney's Restaurant

Indulge in the luxurious flavors of Gurney's Restaurant's signature Shrimp Bisque Soup, a velvety seafood classic that delivers restaurant-quality sophistication right to your table. This creamy, aromatic soup starts with fresh shrimp shells, sautéed in a buttery blend of olive oil to extract their rich and briny essence. A flavorful medley of finely chopped onion, celery, carrot, and garlic melds seamlessly with tomato paste, cayenne pepper, and a glug of dry white wine for added depth. Blended to perfection and enriched with seafood stock, heavy cream, and tender shrimp bites, this crowd-pleaser is finished with a garnish of crisp parsley and whole sautéed shrimp for a show-stopping presentation. Ready in just over an hour, this dish is perfect for a cozy dinner party or an elegant starter. Perfectly spiced and irresistibly creamy, this Shrimp Bisque Soup is seafood comfort food at its finest.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 lb Raw shrimp (shell-on, medium)
• 4 tbsp Unsalted butter
• 2 tbsp Olive oil
• 1 medium Yellow onion (finely chopped)
• 2 Celery stalks (finely chopped)
• 1 Carrot (finely chopped)
• 2 tbsp Tomato paste
• 3 Garlic cloves (minced)
• 0.25 tsp Cayenne pepper
• 3 tbsp Flour
• 0.5 cup Dry white wine
• 4 cups Seafood stock or fish stock
• 1 cup Heavy cream
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley (chopped, for garnish)

Directions

Step 1

Peel and devein the shrimp, reserving the shells for later use.

Step 2

In a large pot, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

Step 3

Add the shrimp shells to the pot and cook for about 4–5 minutes, stirring occasionally, until they turn pink and fragrant.

Step 4

Remove the shells and discard them. Strain any juices back into the pot to retain flavor.

Step 5

Add the remaining butter to the pot, then stir in the onion, celery, and carrot. Cook for 5–7 minutes until the vegetables soften.

Step 6

Stir in the tomato paste, garlic, and cayenne pepper. Cook for another 2 minutes to allow the flavors to meld.

Step 7

Sprinkle the flour over the mixture and stir well. Cook for 2 minutes to remove the raw flour taste.

Step 8

Deglaze the pot by pouring in the white wine. Scrape up any browned bits from the bottom of the pot.

Step 9

Gradually add the seafood stock while stirring continuously. Bring to a gentle boil, then reduce the heat and let simmer for 20 minutes.

Step 10

Meanwhile, in a skillet, sauté the shrimp in a small amount of butter or oil until just cooked through, about 2–3 minutes per side. Set aside to cool slightly, then chop half of them into bite-sized pieces, reserving the rest for garnish.

Step 11

Once the soup has simmered, blend it until smooth using an immersion blender or by carefully transferring batches to a countertop blender.

Step 12

Return the blended soup to the pot, then stir in the heavy cream. Season with salt and black pepper to taste.

Step 13

Add the chopped shrimp to the soup and simmer for another 5 minutes to warm through.

Step 14

Serve hot, garnished with the reserved whole shrimp and chopped parsley.

Nutrition Facts

Serving size	(1960.7g)

Amount per serving	% Daily Value*
Calories	2005.7

Total Fat 163.8g	0%
Saturated Fat 81.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 997.7mg	0%
Sodium 5131.6mg	0%
Total Carbohydrate 30.4g	0%
Dietary Fiber 5.6g	0%
Total Sugars 11.6g
Protein 92.5g	0%

Vitamin D 0IU	0%
Calcium 293.8mg	0%
Iron 4.8mg	0%
Potassium 1618.2mg	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: 75.0%

Protein: 18.8%

Carbs: 6.2%