Shrimp Bisque - Master Cookbook Recipe # 630
This Shrimp Bisque is a sophisticated yet surprisingly simple soup that highlights the delicate flavor of fresh shrimp. Infused with a hint of nutmeg and marjoram, and brightened with a splash of fresh lemon, it’s a rich and velvety dish that feels like a special occasion meal in every bowl.
This is recipe #630 in Tammy’s Master Cookbook.
Ingredients
- 1 1/2 cups Raw shrimp, chopped
- 1/3 cup Salted butter
- 2 cups Chicken broth
- 1 cup Cream (Half & half or evaporated milk)
- 1/4 cup Onion, diced
- 1/4 cup Celery, diced
- 1/8 cup Carrot, diced
- 1 small Lemon, juiced
- 1/2 Bay leaf
- 1 pinch Nutmeg
- 1 pinch Marjoram
- To taste Salt and black pepper
Instructions
- Sauté Aromatics: In a medium stockpot, combine the diced onion, celery, carrot, butter, and lemon juice. Cook on low heat for 10 minutes until the vegetables are softened.
- Infuse: Add the chicken broth, nutmeg, marjoram, and the half bay leaf. Bring to a gentle simmer and let the flavors meld for 15 minutes.
- Add Shrimp: Remove and discard the bay leaf. Stir in the chopped raw shrimp and cook for exactly 4 minutes. Be careful not to overcook the shrimp so they stay tender.
- Cream & Finish: Stir in the cream (half & half or evaporated milk) and simmer for just 1 more minute until heated through.
- Serve: Season with salt and pepper to taste and serve immediately while hot and fresh.
Notes
Tammy’s Tips
The key to a perfect bisque is making sure you don't overcook that shrimp,four minutes is usually just right to get them pink and tender without getting rubbery! If you want an even silkier texture, you can use a hand blender to lightly pulse the vegetable base before adding the shrimp. Serve this with a piece of crusty French bread to soak up every last drop of that delicious broth!