Eggless Paleo Shrimp Bisque
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Learn more →Ingredients
4 servings
For the shrimp-shell broth
- 1 ½ lb large shrimp (21–25 count), shell-on
- 2 tbsp olive oil, divided
- 4 cups seafood stock broth or chicken broth
For the bisque base
- 1 medium carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 1 medium leek, white and light-green parts only, sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ¼ cup dry sherry or dry white wine
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp arrowroot starch
- 2 tbsp cold water
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside in the refrigerator. You should have about 1 lb of peeled shrimp and a generous handful of shells.
- 2
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the shrimp shells and cook, stirring occasionally, for 3–4 minutes until the shells turn pink and begin to smell toasty. Pour in the seafood stock and bring to a boil, then reduce the heat and simmer for 15 minutes. Strain the broth through a fine-mesh strainer into a medium saucepan, pressing on the shells to extract as much liquid as possible; discard the shells. Keep the broth warm over low heat.
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