Shrimp Bisque
Rich, creamy Shrimp Bisque is loaded with succulent shrimp. It's easy to make a restaurant-quality soup with only a few simple ingredients and less than 40 minutes.
Foto: Rasa MalaysiaIngredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup yellow onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup sherry cooking wine
- 1/2 teaspoon garlic salt or celery salt
- 1/4 teaspoon ground paprika
- 1/2 tablespoon tomato paste
- 1 cup clam juice (or chicken broth)
- 1/2 cup heavy cream
- 1/2 cup water or seafood stock
- 2 tablespoons unsalted butter
- Salt to taste
- 1/2 lb shrimp (peeled, deveined, and cut into bite size)
- 1 cup crouton (for serving (optional))
- Freshly chopped parsley (for garnish (optional))
Steps
Heat olive oil in a medium soup pot over medium heat. Add the onion and garlic and sauté for 2 minutes, until aromatic and translucent.
Add the sherry and season with garlic salt and paprika; stir well. Then, stir in the tomato paste and clam juice. Cover and simmer for 20 minutes over medium-low heat.
Purée the soup with a blender or an immersion blender until smooth.
Return the soup to the pot and add the heavy cream, water, and unsalted butter. Stir constantly to smooth out the texture, then add salt to taste.
Finally, add the shrimp and simmer the soup for another 5 to 8 minutes, until the shrimp are cooked through.
Serve immediately, topped with croutons and freshly chopped parsley, if desired.
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