Crema di Gamberi {Shrimp Bisque}

Soup has a way of warming your hands, toes and heart. My heart is always a little warmer when that soup happens to be a bisque. A creamy dreamy bowl of goodness.

I like to wrap my hands around the warm bowl, warming my fingers and teasing my tastebuds with the smells as they anticipate that first spoonful. Mmmm can’t you just taste it ; ) Even before that I get giddy with anticipation just seeing the stockpot waiting on the stove for all of the goodness to be dropped in. Yes, dropped in, no need to be prissy with this or even to be worried about the chopping. No, no, they’ll be blended away to a creamy perfection later on so no worries about your knife skills here. 
 

After sauteing, simmering, some stirring, and blending you have perfection in a pot. Okay I’m biased but it’s pretty dang good. LOL It’s a beautiful meal on it’s own or in a smaller portion is the perfect beginning to a special dinner. Either way, don’t forget a loaf of crusty bread to go with. You don’t want to miss a drop of this, and well that less rinsing you have to do with the dishes isn’t it LOL ; )  

Baci!


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Crema di Gamberi {Shrimp Bisque} Makes 4 good size portions
What you’ll need:
1 carrot – minced
1 small onion – minced
2 stalks celery – minced
1 clove garlic – minced
4-6 celery leaves – minced
8 tablespoons unsalted butter – divided
1 pound shrimp – peeled, deveined
1/2 cup dry white wine
1 bay leaf
6 cups hot water
2 bouillon cubes
6 tablespoons all purpose flour
8 ounces tomato sauce
1/2 cup heavy whipping cream

What to do:
1. Place 4 tablespoons butter into a large stock pot. Melt over medium high heat. Add minced carrot, onion, celery, garlic, and celery leaves. Reduce heat to LOW and cook until soft.

2. Add shrimp and wine and cook until shrimp are no longer translucent. Remove 8 shrimp, set aside and keep warm {these will be used to garnish the soup with}.

3. Add bay leaf, water, and bouillons. Cover and cook over LOW heat for approximately 30 minutes. Remove bay leaf and discard. Using an immersion blender, CAREFULLY blend until smooth and creamy.

4. In a separate small pan, add 4 tablespoons butter and melt over medium heat. When melted, add flour, stir to combine and cook for a few minutes. Add flour mixture to shrimp mixture. Whisk together to combine. Add tomato sauce and cook for approximately 20 minutes or until mixture thickens.

5. Add cream, season with salt and pepper, stir to combine. Garnish with reserved shrimp and additional celery leaves.

Buon Appetito!

57 Comments

  1. 1

    Wow, this looks fantastic! Looks pretty easy, too.

  2. 2

    Do you think this would work just as well with lobster? Being from Texas normally I would have more fresh shrimp available to me but right now I have lobster that I didn’t end up cooking for New Year’s Eve. A bisque seems like a good way to use it.

    • 2.1

      Hi Carol! Absolutely. Lobster bisque is delicious and one of my favorite bisques!

  3. 3

    I’ve never tried bisque before and can’t wait to get this recipe tested in my kitchen :)

  4. 4

    Nice work. I really like the macro photography.

  5. 5

    This looks amazing. Did you use chicken bouillon?

    • 5.1

      Hi Lindsey, Yes I did. I use Maggi bouillons. They have such a deep flavor to me : )

  6. 6

    This looks gorgeous! Does look like perfection to me:)

  7. 7

    What a gorgeous bisque and definitely easier than lobster bisque. I’d rather clean shrimp…

  8. 8

    Yum! I can go for a bowl of this delish shrimp bisque right now! :)

  9. 9

    paula, this is my father-in-law’s favorite dish! he’s going to love me for making this one :)

  10. 10

    Looks and sounds delicious! Can’t wait to try!

  11. 11

    I’ve never met a seafood bisque I didn’t love. This looks so creamy and fabulous, can’t wait to try it.

  12. 12

    Drooling all over myself. This is perfect for today, tomorrow, the next day.

  13. 13

    you are singing my song Paula dear – LOVE, LOVE, LOVE these kinds of soup!! full of flavor and easy to boot – wow!

  14. 14

    Absolute perfection in a bowl. Great main course or starter for a dinner party.

  15. 15

    This is so pretty! Where did you get that spoon?

    • 15.1

      Thanks so much Jen, It’s actually a pewter cocktail/appetizer pick I found at World Market : ) I <3 them and use them all the time {they pop up in lots of posts!}

  16. 16

    I could drink this right up! Looks amazing.

  17. 17

    Gorgeous!! Looks so good and easy with the bouillon cubes. .

  18. 18

    Can’t go wrong with shrimp bisque…or any bisque for that matter. I love how perfectly cooked your shrimp look. :-)

  19. 19

    I need this for dinner tonight. Looks warm and hearty!

  20. 20

    That’s a beautiful bowl of food, wow! Your photos are incredible!

  21. 22

    This looks wonderful. Can’t wait to meet you this weekend

  22. 23

    This looks so good! I love a good shrimp (and lobster!) bisque.

  23. 24

    I love anything with shrimps! and this one looks delicious! :D

  24. 25

    Looks so creamy and satisfying!

  25. 26
    Lora @cakeduchess /

    Mmmm. That bisque looks inviting! The shrimp are gorgeous too! Yum!

  26. 27

    That looks so scrumptious! Although it’s summer down here – I think I could definitely do with a bowl!

  27. 28

    Paula! I’ll trade broccoli beef for this anytime!!! Love it.

  28. 29

    I could use a big bowl of this right now! This looks fantastic!

  29. 30
    Denise Lamb /

    This looks absolutely delicious.

    Can’t wait to make this for guests.

    Love all the pictures of your food.

    Denise

  30. 31

    Isn’t it delicious?! Great recipe!

  31. 32

    That looks beyond amazing!

  32. 33

    That looks beyond amazing!

  33. 34

    Sorry – Jen would totally comment on this but she is in the kitchen, trying to convince her husband that the shrimp he bought for dinner this week need to be used for something else.

  34. 35

    I’m in the heat at the moment and soup is the last thing I can think about, but I saw this and immediately had a craving for it. I’m actually looking forward to moving into cooler weather now so that I can have some!

    Jax x

  35. 36
    Lisaleigh /

    I was all ready to whip this up until I came to “immersian blender”, I don’t have one :( Can I get a suggestion of how to blend with out pureeing my shrimp? Thanks! I can’t wait to taste this one :)

    • 36.1

      Hi LisaLeigh! You can use a regular blender or even a food processor : )

  36. 37

    This shrimp bisque looks incredibly tasty. Thanks for posting this.

  37. 38

    Bisque is such a comforting and high-class dish! For me it can really uplift any dinner party either if served as shots in an espresso cup or in a large bowl with some sour cream.

    If I might suggest you something, do not throw away those dellicious prawn shells! The MOST of the flavours is in them (actually originally bisque was done ony with shells).
    Fry them with the veggies or alone and once orange u can remove them, tight in a cheesecloth napkin and remove by the end. Believe me, you will notice the difference! (it becomes also a way to recycle the shells from when you cook the prawns in another way).

    Lovely pics Paula :)

  38. 39

    We had this for dinner tonight, except I used frozen langoustines instead of shrimp. Everyone loved it! Except I think I need a better immersion blender – just couldn’t get it smooth enough.

  39. 40

    do ya think crab would work?

    • 40.1

      Hi Lindy! I think crab would be fantastic. Let me know how it goes if you try it out : )

      • will do, making it for the big Valentine dinner……

        • I made the bisque with crab lumps did not add the crab until few minutes to sit down time. I had fresh frozen tomato sauce spiced with “hot” peppers from our garden…..put some old bay seasoning in …… used fat free half and half for the cream (diet ya know)…it was very good! Thank you…….I posted pictures on my blog but you will have to scroll down to Feb 14…..as I have added more minusha….to my blog

  40. 41

    I have to tell you! I made this last weekend and it is AMAZING!!! Thanks for the recipe!

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