Every so often you want something indulgent, rich and comforting. This version of Ina Garten’s Shrimp Bisque strikes the perfect balance — not too heavy, not overly creamy, but undeniably flavorful and elegant.
The soup begins with seafood stock that’s brightened by simmering it briefly with the reserved shrimp shells. If you don’t have homemade stock, a good-quality packaged seafood stock works well and still yields excellent results.
Ingredients
- Large shrimp – Peeled and deveined; reserve the shells for the stock. Leave the tail on six shrimp for garnish.
- Seafood stock – Use store-bought or homemade; the shells simmered in the stock give the bisque its seafood depth.
- Extra-virgin olive oil – For sautéing; use a good-quality oil for best flavor.
- Leeks – White and light green parts only, chopped and thoroughly rinsed to remove grit.
- Garlic – Fresh, chopped.
- Cayenne pepper – Optional, a pinch for heat.
- Brandy – Adds depth; cognac is an excellent substitute. For a non-alcohol option, use a splash of fruit juice with a touch of white wine vinegar.
- Dry sherry – Or Madeira; a non-alcohol swap is a little apple cider vinegar diluted with water.
- Unsalted butter – So you can control the final salt level.
- Flour – Unbleached all-purpose. Use a gluten-free alternative if needed.
- Half-and-half – For a silky texture; substitute milk to lighten or heavy cream to enrich.
- Tomato paste – Adds concentrated umami and brightness.
- Kosher salt – Adjust to taste.
- Freshly ground black pepper
- Fresh parsley – Chopped, for garnish.
- Place the shrimp shells and seafood stock in a large saucepan.
- Simmer for 15 minutes to extract flavor from the shells.
- Strain and reserve the stock.
- Add water as needed to make 3 3/4 cups total liquid.
Preparing the garnish
When cleaning the shrimp, keep the tails on six for garnish. Heat a small skillet or grill pan over medium, add a drizzle of olive oil and sauté the reserved tail-on shrimp until just cooked with a slight golden edge. Set aside until serving.
- Heat olive oil in a large pot or Dutch oven.
- Add the leeks and cook over medium-low for about 10 minutes until tender but not browned.
- Add the garlic and cook 1 minute.
- Add a pinch of cayenne (if using) and the cleaned shrimp; cook 3 minutes, stirring occasionally.
- Add the brandy and cook 1 minute, then add the dry sherry and cook 3 more minutes.
Puree: food processor or immersion blender
- Transfer the cooked shrimp and leeks to a food processor and pulse until coarsely pureed, or blend roughly with an immersion blender in a deep bowl. The texture should remain slightly textured rather than completely smooth.
- In the same pot, melt the butter over medium-low heat.
- Whisk in the flour and cook 1 minute, stirring constantly.
- Gradually add the half-and-half, whisking until the mixture thickens, about 3 minutes.
Finishing and variations
- Stir the pureed shrimp mixture into the pot, add the reserved stock, tomato paste, salt and pepper. Heat gently until hot but not boiling.
- Adjust seasoning to taste.
- For gluten-free, swap in a gluten-free all-purpose flour. Use milk to lighten or heavy cream to enrich the bisque as desired.
- Serve immediately garnished with chopped fresh parsley, a crack of black pepper and one grilled shrimp perched on each bowl.
- Offer crusty bread alongside for dipping — it’s perfect with this bisque.
Notes
This recipe is adapted from Ina Garten’s original and includes a few small adjustments to suit personal taste and convenience. Preparing the ingredients ahead makes the final assembly quick and easy. The result is a restaurant-quality bisque that’s rich, balanced and impressive for guests.
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