Instructions:
Prepare the Shrimp:
If the shrimp are not already peeled and deveined, do so, and then set them aside. You can save the shells to make a shrimp stock for a more intense flavor.
Sauté the Aromatics:
In a large pot, melt the butter over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook the roux for about 2-3 minutes, but don’t let it brown.
Add the Liquids:
Gradually whisk in the seafood or chicken stock, making sure there are no lumps.
Add the tomato paste, white wine (if using), and paprika. Stir to combine.
Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, then return it to the pot.
Cook the Shrimp:
Add the shrimp to the bisque and cook for 3-5 minutes, until the shrimp are pink and cooked through.
Finish the Bisque:
Stir in the heavy cream, cayenne pepper (if using), and lemon juice. Taste and adjust seasoning with salt and pepper.
If the bisque is too thick, you can add a little more stock or cream to reach your desired consistency.
Serve:
Ladle the bisque into bowls and garnish with chopped parsley and chives.
Serve hot with slices of crusty bread on the side.
This creamy shrimp bisque is luxurious and comforting, perfect for a special meal or when you want to impress your guests. Enjoy!
