Feb 11
2011

Silky Shrimp Bisque Recipe with Sherry

Silky Shrimp Bisque Recipe with Sherry for Valentine's Day

As Cupid prances in, carrying his trusty bow and quiver of arrows, food talk inevitably turns to oysters, chocolate, and other well-known aphrodisiacs. Did you know that honey, avocados, and garlic are also associated with increased sex drive? Garlic – really? Garlic breath to get you in the mood – not on my watch. In the multiple articles on aphrodisiacs I read, however, “shrimp bisque” did not make appearance on a single one. How this creamy seafood soup got ousted in favor of garlic, I will never know.

Traditionally, bisques are made with a good deal of butter and cream, which helps to achieve the silky texture. However, in keeping with these New Year’s Recipes for Good Health, I lightened up this bisque by replacing butter with heart-healthy olive oil and reducing the amount of cream to a mere quarter cup for four servings.

Any concern I had over losing the distinctive creamy texture was driven away at first slurp. The shrimp stock, flavored with dry sherry, blends beautifully with the shrimp and a mirepoix (onions, carrots, and celery) to make a soup that is worthy of aphrodisiac status.

(Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.)

The recipe:

Heat 1 tablespoon olive oil in a medium saucepan set over moderately high heat. Add shrimp shells and cook, stirring frequently, until the tails turn pink, about 2 minutes.

ShrimpBisque1

Add sherry and cook, stirring frequently, until most of sherry is evaporated. Add water and bay leaf, bring the mixture to a boil, then reduce to a simmer. Let the mixture simmer, uncovered for 20 minutes. Pour shrimp stock through a fine-mesh strainer into a bowl. Press gently on the shrimp shells to release extra liquid. Discard shells and bay leaf.

ShrimpBisque3

While stock is cooking, heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add the shrimp and cook, stirring frequently, until the shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp to a bowl and set aside. To the saucepan, add 1 tablespoon olive and carrots, celery, and onion.

ShrimpBisque2

Cook until the onion and celery are soft, about 5 minutes. Stir in shrimp stock, rice, tomato paste, cayenne pepper, and salt. Cover the saucepan and simmer the mixture until the rice is tender, about 20 minutes. Reserve 8 shrimp and stir the remaining shrimp into the soup. Allow the mixture to cool for 10 minutes.

Using an immersion blender or a regular blender (in 2 to 3 batches), puree the soup until smooth. Take care not to burn yourself. Return the soup to the saucepan and stir in cream. Reheat on low.

Serve soup and garnish each serving with 2 of the reserved shrimp.

ShrimpBisqueLS

Other bisque recipes:

Simply Recipes’ Provencal Seafood Bisque
Modern Comfort Food’s Ratatouille Bisque with Parmesan Croutons
Phoo-D’s Crab Bisque
Noble Pig’s Lobster Bisque

Silky Shrimp Bisque with Sherry

3/4 lb medium shrimp, shelled & deveined, shells reserved
3 tbsp olive oil, divided
1/3 cup dry sherry
5 cups water
1 bay leaf
1 carrot, chopped
1 large stalk celery, chopped
1 medium onion, chopped
1 tbsp plus 1 tsp long-grain white rice
1 tbsp plus 1 tsp tomato paste
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 cup heavy cream (whipping cream)

Heat 1 tablespoon olive oil in a medium saucepan set over moderately high heat. Add shrimp shells and cook, stirring frequently, until the tails turn pink, about 2 minutes. Add sherry and cook, stirring frequently, until most of sherry is evaporated. Add water and bay leaf, bring the mixture to a boil, then reduce to a simmer. Let the mixture simmer, uncovered for 20 minutes. Pour shrimp stock through a fine-mesh strainer into a bowl. Press gently on the shrimp shells to release extra liquid. Discard shells and bay leaf.

While stock is cooking, heat 1 tablespoon olive oil in a large saucepan set over medium heat. Add the shrimp and cook, stirring frequently, until the shrimp are just cooked through, 3 to 4 minutes. Transfer shrimp to a bowl and set aside. To the saucepan, add 1 tablespoon olive and carrots, celery, and onion. Cook until the onion and celery are soft, about 5 minutes. Stir in shrimp stock, rice, tomato paste, cayenne pepper, and salt. Cover the saucepan and simmer the mixture until the rice is tender, about 20 minutes. Reserve 8 shrimp and stir the remaining shrimp into the soup. Allow the mixture to cool for 10 minutes.

Using an immersion blender or a regular blender (in 2 to 3 batches), puree the soup until smooth. Take care not to burn yourself. Return the soup to the saucepan and stir in cream. Reheat on low.

Serve soup and garnish each serving with 2 of the reserved shrimp.

Makes 4 servings (appetizer size)

Printable recipe

Related Posts Plugin for WordPress, Blogger...

{ 41 comments… read them below or add one }

1 Sinful Southern Sweets February 11, 2011 at 12:30 pm

Oh my! Looks ridiculously good!

Reply

2 Heather (Heather's Dish) February 11, 2011 at 1:05 pm

my father in law will be so impressed when i make this for them…shrimp bisque is his favorite!

Reply

3 Lin Ann February 11, 2011 at 1:09 pm

Sounds absolutely wonderful! Gorgeous photo!!!

Reply

4 Pretend Chef February 11, 2011 at 1:54 pm

Perfect recipe for a romantic dinner for two! I haven't met a bisque I haven't loved. This sounds and looks incredible. Are the bowls pictured from Crate and Barrel? I was browsing their website the other day and was drooling over all of their home goods.

Reply

5 bellini valli February 11, 2011 at 1:59 pm

Very decadent and lovely for our Valentine's. Making a bisque is experiencing a new revival!!!!

Reply

6 A Canadian Foodie February 11, 2011 at 2:27 pm

I am crazy over shrimp bisque – and sherry would be the perfect little sparkle in that bowl. I actually just bought a huge bag of shrimp shells from my fish monger yesterday to make a bisque, so I believe the stars must be aligned and that reading your post today cannot be a coincidence!
Your recipe sounds very much like the one I had in mind, except I planned to use about 4 times the shrimp shells to get an intense flavour in the broth.
I will let you know how it goes!!
:)
Valerie

Reply

7 Emily Malloy February 11, 2011 at 2:45 pm

The little heart is my favorite part!

(A little poem for you on this Valentine's Day Weekend!!!)

Reply

8 EatLiveRun February 11, 2011 at 3:14 pm

Shrimp (and crab) bisque has always been one of my favorite meals but I've always been so intimidated to make it because of the stock! Thank you for this simple and delicious recipe.

Reply

9 Chef E February 11, 2011 at 3:18 pm

I love bisque and yours looks wonderful! Love the valentines embellishment too!

Reply

10 Jenny February 11, 2011 at 3:41 pm

Mmmm, this looks like my kind of soup! Lovely!

Reply

11 Lizzy February 11, 2011 at 3:43 pm

Such a lovely soup!!! Sounds delectable~

Reply

12 Kalyn February 11, 2011 at 4:25 pm

What a gorgeous recipe for Valentine's Day!

Reply

13 doughmesstic February 11, 2011 at 4:28 pm

Another fantastic recipe of yours I am going to have to try!

Reply

14 Tracy February 11, 2011 at 5:02 pm

Goodness this looks lovely. I love a great seafood bisque!

Reply

15 Maria February 11, 2011 at 5:09 pm

Love the presentation of this soup!

Reply

16 Wilde in the Kitchen February 11, 2011 at 5:28 pm

This bisque looks to pretty! My boyfriend once asked what a bisque was, I just answered it was a soup ;) Now I know the difference!

Reply

17 RecipeGirl February 11, 2011 at 7:00 pm

Good God, this looks evil-awesome.

Reply

18 Belinda @zomppa February 11, 2011 at 7:15 pm

Did not know that about avocados. What a beautiful dish!

Reply

19 Hester aka The Chef Doc February 11, 2011 at 8:05 pm

Man, what a great idea–making your own shrimp stock. For some reason, I just keep throwing away my shells! Not anymore! Thanks so much for sharing this recipe! It looks absolutely scrumptious :-)

Reply

20 Pegasuslegend February 11, 2011 at 8:18 pm

Sounds delicious and its really awesome presentation!

Reply

21 Elle February 11, 2011 at 8:34 pm

Oh, I can almost taste it! How pretty. I've never had shrimp bisque!

Reply

22 Georgia (The Comfort of Cooking) February 11, 2011 at 8:39 pm

Hi Dara, I just wanted to let you know that I featured this beautiful shrimp bisque in my Valentine’s Day Favorites post today… Here’s the link: http://www.thecomfortofcooking.com/2011/02/my-favorite-valentines-day-recipes.html. You have a beautiful blog and I'm so glad to have found you, and this recipe! Have a great weekend!

Reply

23 Jessica @ How Sweet February 11, 2011 at 10:27 pm

I absolutely ADORE any form of seafood bisque. It it literally one of my favorite foods. This looks awesome Dara! ;)

Reply

24 Cheryl and Adam @ pictureperfectmeals.com February 11, 2011 at 10:28 pm

Beautiful and Delicious! Thanks for sharing this one!

Reply

25 Barbara @ Modern Comfort Food February 11, 2011 at 10:36 pm

Gorgeous, deeply wonderful, and a bunch of other superlatives, Dara. It's prime-time shrimp harvest season on my coast, and we're doing shrimp dishes every other night at my house. Can't wait to try this lovely bisque!

Reply

26 Angie February 11, 2011 at 11:06 pm

I love all seafood bisque too, and this one looks perfect, thanks!

Reply

27 marla February 11, 2011 at 11:44 pm

Dara, you are awesome for sharing a lighter version of bisque with us. Those cream hearts are precious. Your posts always make me so happy. I bet this soup tastes amazing – will need to try this on my Valentine ;)

Reply

28 Shelby February 12, 2011 at 12:22 am

I love the heart on top! Perfect Valentine Day soup!

Reply

29 Kate February 12, 2011 at 1:20 am

Dara – the heart is wonderful and I love the recipe. I'm going to have to figure out a way to weave this into the daring cooks challenge of tempura and soba noodles and my hubby's request for duck ravioli. I know, how in the world did he come up with that??? Kate @kateiscooking

Reply

30 Kankana February 12, 2011 at 2:10 am

Such a perfect soup for valentine :)

Reply

31 Eliana February 12, 2011 at 2:18 am

I need to send this post over to my husband so that he can stop telling me to stop eating garlic. haha Awesome looking soup.

Reply

32 Melissa @IWasBornToCook February 12, 2011 at 3:11 am

Looks delicious! Love the heart :)

Reply

33 Nithu February 12, 2011 at 4:13 am

Lovely shrimp bisque recipe. Nice.

Reply

34 Stephanie February 12, 2011 at 1:51 pm

Yum, yum. Bisques are awesome, no doubt! I love the warm earthiness of the sherry as it slowly creeps down your throat. :-p

Reply

35 savoringeverybite February 12, 2011 at 3:24 pm

Pretty and delicious! The heart is cute and clever! Definitely a great idea for a starter romantic dinner!

Reply

36 Torviewtoronto February 13, 2011 at 1:50 pm

beautiful presentation

Reply

37 Megan February 13, 2011 at 3:40 pm

What a wonderful way to start a meal!

Reply

38 Robyn February 14, 2011 at 5:11 am

I can't wait to try this bisque recipe. It looks perfect and light!

Reply

39 Jaime {sophistimom} February 15, 2011 at 8:42 pm

You have just made me very, very hungry.

I can get to your house in an hour. :)

Reply

40 Nicole February 15, 2012 at 9:03 am

MAKE THIS SOUP!!! You think the recipe LOOKS good? Wait until you actually taste it! I made it yesterday with my boyfriend… best soup we’ve ever had. It’s absolutely delicious. Trust me, make it. You will not regret it!

Reply

41 Carrie's Experimental Kitchen October 19, 2012 at 4:57 am

Good morning! I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-39.html

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: