This Shrimp Bisque (Crema de Camaron) is perfect everytime! Made with tender plump shrimp, (quick) homemade shrimp broth, onions, plum tomatoes, garlic, dry sherry, heavy cream, butter, cayenne pepper, cilantro, topped with avocado cubes and queso fresco. Hyper-delicious, savory and creamy bisque. Excellent!
Okay friends, lets talk a little soup! Shrimp Bisque to be exact!
It’s getting about that time of the year that the weather starts to get a little nippy, a little chill in the air or unless you’re lucky enough to live on some beautiful island somewhere, where this concern is NOT a concern. In that case, one thing that still applies to you is the holidays! Whatever the case may be, pretty much anytime of the year thinking about a soup is always just fine but eating a delicious, rich soup is even better! Myself, I enjoy all kinds of soups anytime of the year.
That said, there is something that’s quite unique about bisques. Firstly, they are great as a starter to any holiday meal and on chilly cold nights. More importantly is of course their flavor, they are rich and hyper-delicious. And they are filling enough to have simply on their own or as an appetizer.
So here it goes, a succulent Shrimp Bisque to be enjoyed whenever you please!
Shrimp Bisque, I believe wholeheartedly must be made 100% with the flavor of the shrimp shells themselves. It boggles my mind a little when I see shrimp bisque made with fish broth and the shrimps are added at the end. Again, let me say, no matter what, as long as a soup, chowder or bisque is full of delicious flavors, I’m all in! So please don’t let that comment of mine offend you. I just feel that a shrimp bisque is much better made from the actual broth of the shrimp shells themselves.
After you peel and devein the shrimp, reserve the shells. Then boil those same shells in a cup or two of water for 10-15 minutes and blend the shells with broth in a blender till almost fine. Strain the shells, reserving the broth and use that same broth for your actual shrimp bisque. There is something magical in this simple step and if you have never done it before, I promise you will always make your shrimp bisque this way.
To another delicious appetizer!
For more delicious shrimp soups, you may also like to try these:
Sopa de Hongos (Mushroom Soup with Shrimp)
Creamy Shrimp Bisque
- 1 lb medium to large raw shrimp peeled and deveined and shells reserved for a broth
- 2 tablespoon olive oil
- 1 onion chopped
- 5 garlic cloves finely chopped
- 2 tablespoon all purpose flour add 1 more tablespoon if you want your soup even thicker
- 3 chicken bouillon cubes broken up so it’s easier to dissolve in water
- 2 cups homemade shrimp broth made from the shrimp shells
- 1 cup heavy cream
- 2 tablespoon dry sherry
- 2 cups water
- 3 tablespoon unsalted butter
- ⅛ teaspoon ground cayenne pepper add more if you want the soup spicier
- 2 plum tomatoes chopped
- ⅓ cup cilantro chopped
- 1 avocado cubed
- salt to taste
- crusty bread or tortilla chips
- ½ cup queso fresco mexican white cheese (crumbled, for topping)
Shrimps and Shrimp Broth
- If shrimps are frozen, thaw out in refrigerator or add to a bowl with cold water for 10 minutes to defrost.Peel and devein shrimp. Reserve shrimp shells.Place shrimp shells in a pot with 2 cups of water. Cook shells over medium heat for about 10-15 minutes. Add a little salt to the water.
- Once shells have cooked, pour water with shells into a blender and blend until shells are pretty well chopped up. Put mixture through a strainer or sieve to remove shells but reserving the shrimp broth in a bowl. Set aside.
- Cut each shrimp into 2 to 3 pieces depending on the size of the shrimp. Cover and refrigerate shrimp until ready to use.
- In a medium size pot, add 2 tablespoons of olive oil and heat oil over medium heat.
Add onion and cook until translucent (about 4 minutes).
Add garlic and cook for another minute.
- Add the flour and stir into onions and garlic. (It will look a little lumpy at first). Stir continuously to allow flour to dissolve and thicken a little.Add shrimp broth slowly. Add broken up chicken bouillon cubes. Stir soup.Continue cooking until bouillon cubes have dissolved into broth.
- Add heavy cream, sherry, butter and 2 cups of water. Add cayenne pepper and cook for about 10 to 15 minutes over medium to low heat. Soup will start to thicken.
- Add chopped plum tomatoes to soup.
- Add shrimp and cook for another 7-10 minutes or until shrimp pieces are cooked. Do not overcook shrimp.
- Add chopped cilantro to soup.Taste soup and add salt to taste.
- Cube avocado.Serve bisque in bowls and garnish with avocado cubes and queso fresco (if adding). Serve bisque by itself, crusty bread or tortilla chips.
Do you love shrimp bisque?