Shrimp Bisque Recipe with Sherry
This silky shrimp bisque recipe is rich in flavor and elevated with a splash of sherry. Wonderful for special occasions, such as Valentine's Day!
Servings: 4 Servings (appetizer)
Calories: 200kcal
Ingredients
- ¾ pound medium shrimp shelled & deveined, shells reserved
- 3 tablespoons olive oil divided
- ⅓ cup dry sherry
- 5 cups water
- 1 carrot chopped
- 1 large stalk celery chopped
- 1 medium yellow onion chopped
- 1 tablespoon + 1 teaspoon long-grain white rice
- 1 tablespoon + 1 teaspoon tomato paste
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ cup heavy cream (whipping cream)
Instructions
- 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.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1small bowl | Calories: 200kcal | Carbohydrates: 10g | Protein: 1g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 362mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2899IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
