Description
Indulge in the rich and creamy goodness of Shrimp Bisque with Garlic. Learn how to make this flavorful seafood soup from scratch on our site!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 4 cups (960 ml) vegetable stock (950 milliliters)
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tablespoons (30 ml) tomato paste (30 grams)
- 1 teaspoon (5 ml) paprika (5 grams)
- 1/2 cup (120 ml) coconut cream (120 milliliters)
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the diced carrot and celery; sauté until they begin to soften.
- Stir in the tomato paste and paprika, cooking for 2 minutes.
- Pour in the seafood stock, stirring to combine all ingredients.
- Bring the mixture to a simmer and cook for 15 minutes.
- Add the shrimp to the pot and cook until pink and cooked through.
- Remove the shrimp from the pot and set aside.
- Use an immersion blender to purée the soup until smooth.
- Stir in the heavy cream and season with salt and black pepper.
- Return the shrimp to the pot and heat through.
- Ladle the bisque into bowls, garnishing with chopped fresh parsley.
