Seafood bisque. A simple name, for one of the most delicious soups possible (in my opinion). Smooth yet rich, complex yet understated, elegant yet uncomplicated. I just love them. Lobster bisque is a classic, but really, a bisque can be made from any shellfish. This Bourbon Shrimp Bisque hits all the notes you expect – rich seafood flavor, bright aromatics, a delicate scent of bourbon, and a smooth base that ties it all together. Thickened with rice and fortified with flavor from the shrimp shells, this bisque is bursting with flavor for an intensely satisfying spoonful.
My advice? Make extra – the flavor only intensifies over a night in the refrigerator.
I always like to let food take ordinary nights and make them feel special. Something about having fresh pasta on a Monday or a simple cheese plate on a Thursday gives me a moment to slow down, enjoy a meal, and treat myself, even when the food itself is so simple. This bisque is one of those meals. Swapping the traditional lobster for shrimp makes it more budget friendly, and the most of the other ingredients are super humble but full of flavor. Tomato paste, celery, garlic, and onions do most of the heavy lifting for the flavor of the base, and a little heavy cream and chives to finish makes it instantly feel decadent.
This is the perfect soup for a date-night at home, special celebration, or relaxed weeknight when you have some time to relax and treat yourself.
Looking for more Seafood ideas? Try these:
Crab Cakes with Avocado Grapefruit Salsa
Shrimp Scampi with Asparagus Noodles
The use of bourbon instead of sherry also makes this dish a little more rustic than a traditional lobster bisque. The final dish still has an aromatic quality from the final splash of bourbon, but most of the smoky, earthy flavor melts into the soup and fortifies the richness of the tomatoes and shrimp shells.
Although I like the addition of bourbon or a dry sherry to my bisque, this would honestly be just as delicious without. The shrimp itself is flavorful enough to be the star!
So what’s in the bisque?
This bisque has a pretty humble ingredient list aside from the shrimp, many of which you probably already have in your pantry or refrigerator. Salt and pepper, tomato paste, butter, olive oil, onions, celery, garlic, heavy cream, chicken stock, rice, and a splash of white wine make up the rest of the soup to let the bourbon and shrimp shine. Because you only need a little white wine, this is the perfect way to use up an unfinished bottle. If you don’t have any wine on hand, extra chicken stock plus a splash of white wine or rice vinegar will work as well.
You can also really use any kind of rice you want. The purpose of the rice is to soak up the flavor of the liquid and help thicken the soup once it’s blended, so anything will really work. Starchy, short grain rices like Arborio work great here.
Putting the Bourbon Shrimp Bisque Together
The base of any good bisque is shellfish, and thats just how this one starts. After shelling all of the shrimp, keep the shells – they have so much flavor to give! I like to keep half of the shrimp whole to use for topping the final bowls. This adds a bit of texture when eating the soup and makes for a beautiful final presentation.
Next, half of the shrimp and the shells are cooked in butter, oil, and bourbon. Be sure to let the shells brown a bit, as it will help them release more flavor later on. Remove the cooked shrimp and shells and set them aside for later while the vegetables cook.
Cooking some flour into the vegetables helps set the scene for a smooth soup base once it’s time to add the liquid – white wine, chicken stock, and water. This is also when the rice and thyme are added, allowing the flavors to melt together and the soup to thicken.
Almost Ready
Once all the elements have been cooked, its time to blend the bisque. Running the vegetables, shrimp, and shrimp shells through a food mill helps create a smooth base that has maximum flavor with no solids. You can also use a blender before straining the mixture through a sieve.
Now, all that’s left to do is finish the smooth soup with a little more bourbon and some heavy cream. Sautéing the remaining whole shrimp in butter creates the perfect centerpiece for each bowl.
Top each bowl with a few whole shrimp, a swirl of cream, and a sprinkling of chives. Time to dig in.
I hope you love this Bourbon Shrimp Bisque as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Bourbon Shrimp Bisque
Equipment
- Blender or Food Mill
- Sieve
Ingredients
- 2 lbs jumbo shrimp, shell-on
- 1 tbsp extra virgin olive oil
- 4 tbsp salted butter
- kosher salt
- freshly cracked black pepper
- ¼ cup bourbon
- 6 stalks celery, chopped
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp all-purpose flour
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- ½ cup rice
- 1 tsp fresh thyme leaves
- ½ cup heavy cream
- 2 tbsp bourbon, for finishing
- chives
Instructions
- Peel, devein, and chop half of the shrimp (keep the other half whole). Save the shells.
- Heat 1 tablespoon olive oil in a large, sturdy bottomed pot over high heat. Season the chopped shrimp with salt and pepper. Cook the chopped shrimp, stirring often until just cooked through, about 4 minutes.
- Add remaining 1 tablespoon of the butter and the shrimp shells to the pot and cook, stirring occasionally, until shells turn pink and start to brown. Stir 1/4 cup bourbon into the shrimp and shells and cook until the liquid has reduced by half. Transfer the shrimp, shells, and liquid to a separate bowl.
- To the pot, add 2 tablepoons butter and the chopped celery. Cook over medium high heat until beginning to soften, about 10 minutes, stir in the onions and cook for an additional 15 minutes before stirring in the garlic and tomato paste. Season with salt and pepper.
- Cook the vegetable mixture over medium heat, stirring often, 5 minutes more, before stirring in the all-purpose flour. Cook, stirring, until the flour is combined and bubbling, about 5 minutes.
- Stir in the wine, chicken broth, 5 cups water, rice, thyme leaves, and the reserved cooked shrimp, shells, and cooking liquid. Bring the mixture to a simmer.
- Cook the mixture ove medium low heat, about 40 minutes. Using a blender in batches or a food mill, blend the soup (shells and all) until smooth, and strain out the solids with a sieve.
- Return the smooth, strained soup to a pot and stir in the heavy cream and 2 extra tablespoons bourbon. Simmer until warmed throughout.
- Saute the reserved whole shrimp in a separate pan in 1 tablespoon butter over medium high heat, until cooked, about 5 minutes.
- Divide the soup into bowls, topping evenly with the sauteed whole shrimp, a drizzle of cream, and chopped chives.
- Serve and enjoy.
Come see what’s happening on Instagram!
Let’s see your skills! Tag me in your pictures @fortheperfectbite on Instagram.
Subscribe to our newsletter and never miss a recipe!
