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Learn how to make the best creamy shrimp bisque! This easy French recipe features a rich stock using the shells, tomato paste, and a bit of bourbon to create a wonderfully complex soup. | justalittlebitofbacon.com #shrimprecipes #seafoodrecipes #souprecipes #frenchfood #shrimp #bisque #french
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Creamy Shrimp Bisque with Pancetta

Learn how to make the best creamy shrimp bisque! This easy French recipe features a rich stock using the shells, tomato paste, and a bit of bourbon to create a wonderfully complex soup.
Course Soup
Cuisine French
Keyword shrimp bisque, shrimp soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 275kcal
Author justalittlebitofbacon

Ingredients

  • 1 lb extra large shrimp, shell on
  • 1 tbsp unsalted butter
  • 1 large shallot, roughly chopped
  • 2 medium carrots, large dice
  • 2 tbsp tomato paste
  • 16 oz clam juice
  • 16 oz water
  • 1 bay leaf
  • 4-5 oz diced pancetta
  • 3 tbsp all-purpose flour
  • 1/4 cup bourbon, or cognac
  • 1/2 cup heavy cream
  • 1/2 tsp cayenne
  • kosher salt and black pepper, to taste
  • 2-3 tbsp chopped fresh chives

Instructions

  • Peel shrimp and reserve shells. Chop shrimp into bite-sized pieces. If you want, leave one whole (not chopped up) for each serving.
  • In a large pot melt butter over medium heat. Add shallots, carrots, and shrimp shells. Saute for 5 minutes.
  • Add tomato paste. Stir and saute for 20-30 seconds.
  • Pour in clam juice and water. Add bay leaf. Bring stock to a boil and then lower to a gentle simmer. Simmer for 30 minutes. Pour finished stock through a fine mesh strainer and into a bowl. Discard the solids.
  • Add pancetta to the now empty pot and cook on medium heat until the pancetta is browned and you've rendered the fat. If you don't have much fat (a tablespoon or less), add in a tablespoon of butter.
  • Whisk in flour and cook 2 minutes, whisking frequently.
  • While whisking, pour in bourbon and the shrimp stock. Bring to a simmer and let bubble for 2 minutes while whisking frequently.
  • Add cream and cayenne and bring back to a simmer.
  • Add shrimp. Remove pot from heat and let sit 2-3 minutes, or until they are firm and pink. If you left any shrimp whole, fish them out and set them aside for a moment.
  • Taste the soup and add salt and pepper as needed. The ladle a portion into each bowl. Top with chives and any reserved shrimp.

Notes

  • Shrimp Size: Extra large or jumbo sizes are both easier to peel (since you have a fairly small number to deal with) and provide large pieces for the soup.
  • Make Ahead: You can make the recipe through adding the cream and cayenne up to one day ahead. (Or just make the stock ahead.) Bring the soup back to a simmer and make sure it's fully reheated, then add the shrimp and finish up.

Nutrition

Calories: 275kcal