Silky Shrimp Bisque Recipe with Sherry

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.

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.

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.

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