Mushroom Free Gluten Free Shrimp Bisque
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Learn more →Ingredients
4 servings
For the shrimp stock
- 1.5 lb large shrimp (21–25 count), shell-on
- 4 cups water
- 1 bay leaf
- ½ tsp black peppercorns
For the bisque
- 3 tbsp unsalted butter
- 1 cup celery, finely diced (about 3 stalks)
- 1 cup carrots, finely diced (about 2 medium)
- 3 tbsp tomato paste
- ⅓ cup dry sherry
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 cup heavy cream
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Peel and devein the shrimp, reserving all shells. Set the peeled shrimp aside in the refrigerator. Combine the shells, 4 cups water, bay leaf, and peppercorns in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes, until the stock is fragrant and lightly pink-orange. Strain through a fine-mesh strainer, pressing the shells firmly to extract all liquid; discard the solids. You should have about 3 cups of stock.
- 2
Melt the butter in a large pot or Dutch oven over medium heat. Add the celery and carrots and cook, stirring occasionally, until softened and the celery is translucent, about 7–8 minutes.
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