Description
Indulge in a flavorful bowl of shrimp bisque with a spicy twist. Learn how to make this delicious seafood soup that packs a punch on our recipe website.
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 4 cups (960 ml) seafood or vegetable broth (950 milliliters)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 tablespoon (15 ml) tomato paste (15 grams)
- 1 teaspoon (5 ml) paprika (5 grams)
- 1/2 teaspoon (3 ml) cayenne pepper (2.5 grams)
- 1/2 teaspoon (3 ml) salt (2.5 grams)
- 1/4 teaspoon (1 ml) black pepper (1.25 grams)
- 1/2 cup (120 ml) coconut cream (120 milliliters)
- 2 tablespoons (30 ml) all-purpose flour (15 grams)
- 1 tablespoon (15 ml) fresh lemon juice (15 milliliters)
- 1 tablespoon (15 ml) fresh parsley, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion, carrot, and celery to the pot.
- Sauté the vegetables for 5-7 minutes until they are softened.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the tomato paste, paprika, cayenne pepper, salt, and black pepper to the pot.
- Cook for 2 minutes, stirring frequently, until the spices are fragrant.
- Pour in the seafood or vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
- While the soup simmers, heat the remaining olive oil in a skillet over medium heat.
- Add the shrimp to the skillet and cook for 2-3 minutes until pink and cooked through.
- Remove the shrimp from the skillet, let them cool slightly, and coarsely chop them.
- In a small bowl, whisk together the heavy cream and flour until smooth.
- Stir the cream and flour mixture into the soup pot.
- Cook the soup for 5 minutes, stirring occasionally, until it thickens.
- Add the chopped shrimp and lemon juice to the soup and stir well.
- Cook for an additional 2 minutes to heat the shrimp through.
- Remove the pot from heat and stir in the chopped parsley.
- Taste and adjust seasoning if necessary.
- Serve the shrimp bisque hot.
Notes
- Use seafood broth for a more flavorful base
- Increase coconut cream for a creamier texture
- Top with fresh parsley for a burst of color and freshness
