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Shrimp bisque is the fancy soup that starts with shrimp shells and a flambé. Shells and shrimp brown in a hot skillet, meet brandy and flame, then simmer with wine, clam juice and coconut milk into a silky, coral-colored bisque. Seven bowls of restaurant-level soup.
Pro Tips
- Save the shells from the first pound of shrimp — they brown alongside the second pound and become the bisque's deep flavor base.
- Warm the brandy through for just 5 seconds, then wave a lit match over the pan to flambé. Shake the pan as the flames subside to distribute the heat.
- Process the flambéed shrimp and shells to a fine meal, then strain the finished broth through a fine-mesh strainer, pressing hard on the solids. That press is what makes a bisque silky.
- Cut the reserved pound of shrimp into three pieces and add them only at the very end — 1-2 minutes until bright pink keeps them tender.
- Medium shrimp are 31-35 per pound; use the sizing chart, since overcooked shrimp are rubbery and undercooked ones ruin the bowl.
Frequently Asked Questions
What's the difference between bisque and chowder?
Bisque is smooth and strained — this one blends and strains the shrimp-shell base into a velvety broth, with only the reserved shrimp pieces left whole.
Do I really need to flambé the brandy?
It's the recipe's signature move — the flame burns off the raw alcohol while leaving the brandy's warmth behind. If you'd rather not flame it, let the brandy cook off over the heat for a minute.
Why use shrimp shells at all?
They hold most of the shrimp flavor. Browned, ground and simmered, then strained out, they turn clam juice and wine into genuine bisque.
Can I make it ahead?
The base can be made ahead and reheated gently; add the reserved shrimp pieces only when you rewarm it so they don't overcook.
Recipe Card
Ingredients
Method
- 1.
- Peel and devein one pound of shrimp, reserving shells, and cut each shrimp into three pieces; refrigerate until needed.
- 2.
- Heat a twelve-inch skillet over medium-high heat until just smoking.
- Add the remaining pound of shrimp and reserved shrimp shells and cook until lightly browned, about 5 minutes.
- Remove from heat, add brandy, and warm through, about 5 seconds. Wave a lit match over the pan until the brandy ignites, then shake the pan to distribute the flames.
- 3.
- When flames subside, transfer the flambéed shrimp mixture to a food processor and process until the mixture resembles a fine meal—10 to 20 seconds.
- Transfer to bowl. Pulse onion, carrot, celery, and garlic in a food processor until finely chopped, about five pulses.
- 4.
- Combine processed shrimp and vegetables in a Dutch oven.
- Cover and cook over medium-low heat, stirring occasionally, until softened and fragrant, 5 to 7 minutes.
- Stir in flour and cook for an additional minute. Gradually whisk in wine and clam juice, scraping up any browned bits and smoothing out any lumps.
- Stir in tomatoes, bring to a simmer, and cook until thickened and flavors meld, about 20 minutes.
- 5.
- Strain broth through a fine-mesh strainer, pressing on solids to release as much liquid as possible.
- Discard solids and wipe the pot clean.
- 6.
- Combine strained broth, coconut milk, lemon juice, and tarragon in the now-empty pot and bring to a simmer.
- Stir in reserved shrimp pieces and simmer until shrimp are bright pink, 1 to 2 minutes.
- Remove from heat, discard tarragon, stir in oil or rendered animal fat, and season with sea salt and pepper to taste.
- Sprinkle individual portions with chives before serving. Chef’s Note: Shrimp come in a variety of sizes and are typically identified by count per pound. Use this chart to determine which shrimp to purchase for the recipe. Shrimp per pound:
- 10 shrimp or less = Colossal
- 11 to 15 = Jumbo
- 16 to 20 = Extra-large
- 21 to 30 = Large
- 31 to 35 = Medium
- 36 to 45 = Small about 100 = Miniature
