Ina Garten Shrimp Bisque

Shrimp bisque is a creamy, elegant soup made with tender shrimp and a splas of sherry creating velvety smooth dish. Serve it with crusty bread for a simple, satisfying meal that feels restaurant-worthy without the fuss.

I suppose that I would be designated a foodie. I love to cook. I can’t buy enough cookbooks. I have a blog about cooking. But, what is the definition of a foodie? I don’t consider myself a gourmet.

I like to prepare REAL meals, with REAL ingredients I can easily find, and not to mention, don’t cost me a fortune. So, I don’t consider myself a gourmet foodie, but a regular-joe (or jane!) foodie.

I am not much of a soup eater, but I do love a chunky clam chowder. So when someone asked me to make shrimp bisque at the next family dinner, I cringed. Really?

Ingredients you need

• Shrimp: Larger count shrimp (21-25 count) is what Ina asked for in this recipe. But since you are puréeing the shrimp, you can get away with using smaller size shrimp.
• Seafood stock: You can also use vegetable stock instead.
• Leeks: You will be using the white and light green parts of the leeks. Save the greens for omelettes, quiche or soup. You can also stuff them in a roast chicken.
• Garlic: Use real garlic and not garlic powder.
• Cognac: You can substitute cognac with some brandy or whiskey.
• Cooking sherry: You can substitute with a dry white wine, dry vermouth or even drinking sherry.
• Butter: Always use unsalted butter so you can control the amount of salt your food contains.
• Half-and-half: If you want to forgo adding the flour, use full fat heavy whipping cream instead of half-and-half.
• Pantry staples: Extra virgin olive oil, all-purpose flour, tomato paste, cayenne pepper, salt and pepper.

Step-by-step directions

1. Sauté the veggies. Sauté the leeks in hot olive and sauté for 10 minutes. Add garlic and cook for 1 minute.
2. Add shrimp. Stir in shrimp and cayenne pepper and continue cooking for 2-3 minutes.
3. Add liqueur. Add in Cognac and sherry, and cook for 3 minutes. Remove from heat.
4. Process the shrimp. Transfer shrimp and leeks to a bowl and reserve. If you have a food processor, purée until smooth. If you have a hand blender, you can purée it later in the pot.

5. Start the roux. Melt butter then stir in flour and cook for 1 minute.
6. Add cream. Slowly whisk in half-and-half. Keep whisking until sauce thickens, about 3 minutes. Season with salt and pepper.
7. Add purée mixture. Stir in reserved shrimp-leek mixture, seafood stock and water. If puréed, stir it in. Use a hand blender to purée everything.
8. Finish the soup. Whisk in tomato paste until combined. Heat gently until hot but not boiling. Season to taste and serve hot.

Recipe tips and FAQs

The base of the Barefoot Contessa Shrimp Bisque is a seafood stock. She recommends simmering the stock with the reserved shrimp shells and tails for 15 minutes. But if you are using already peeled shrimp, don’t worry about this step.

Garnish with a little bit of half-and-half or cream, chopped parsley, chives and/or red pepper flakes. If you want more shrimp flavor, cook up extra shrimp and garnish with that.

Love Ina’s recipes like I do? Here are some of my favorite Barefoot Contessa recipes:

• Ina Garten Sausage Stuffed Mushrooms
• Ina Garten Oatmeal Cookies with Raisin and Pecans
• Ina Garten Baked Shrimp Scampi
• Ina Garten Grilled Shrimp Kabob
• Ina Garten Chicken Caesar Club Sandwich
• Ina Garten Coconut Jam Thumbprint Cookies
• Ina Garten Creme Brulee

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Ina Garten Shrimp Bisque

Laura Bashar | Family Spice

Shrimp bisque is a creamy, elegant soup made with tender shrimp and a splas of sherry creating velvety smooth dish. Serve it with crusty bread for a simple, satisfying meal that feels restaurant-worthy without the fuss.

4.70 from 10 votes

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soups

Cuisine French

Servings 6

Calories 448 kcal

Ingredients

  

1x2x3x

• 1 lb large shrimp 21-25 count
• 2 cup seafood stock
• 2 cups water
• 3 tablespoon extra virgin olive oil
• 2 cup chopped leeks white and light green parts only
• 3 garlic cloves chopped
• ⅛ teaspoon cayenne pepper
• ¼ cup Cognac
• ¼ cup sherry
• 4 tablespoon unsalted butter
• ¼ cup all purpose flour
• 2 cup half-and-half
• ⅓ cup tomato paste
• 2 teaspoon salt
• 1 teaspoon ground black pepper

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Instructions

 

• If shrimp has shells, peel and devein shrimp.
• Heat a dutch oven oven on medium-low heat and add olive oil. Add leeks and sauté for 10 minutes.
• Add garlic and cook for 1 minute.
• Stir in shrimp and cayenne pepper Continue cooking for 2-3 minutes.
• Add in Cognac and sherry, and cook for 3 minutes: Remove from heat.
• Transfer shrimp and leeks to a food processor and purée until smooth or reserve and add to soup later and purée with a hand blender in the pot.
• In the same dutch oven, melt butter over medium-low heat.
• Stir in flour and cook for 1 minute.
• Slowly whisk in half-and-half. Keep whisking until sauce thickens, about 3 minutes.
• Stir in salt and pepper, puréed shrimp, seafood stock and water. If shrimp and leeks aren't puréed, use a hand blender and purée in the pot until smooth.
• Whisk in tomato paste until combined. Heat gently until hot but not boiling.
• Season to taste and serve hot.

Notes

Serving Suggestions: Serve alone or with a hearty bread. A great special occasion soup!

If you use too much of the green part of the leek, your soup will not have the vibrant pink color. Just add a little more tomato paste

TO STORE: Store any leftover bisque in an airtight container and refrigerate for up to 2 days.

TO FREEZE: I do not recommend freezing this soup as cream based soups do not freeze well. The cream separates and turns grainy when thawed.

Nutrition

Serving: 1bowlCalories: 448kcalCarbohydrates: 16.8gProtein: 21.9gFat: 25.5gSaturated Fat: 12gCholesterol: 160mgSodium: 1220mgFiber: 1.4gSugar: 3.1g

Keyword barefoot contessa bisque, barefoot contessa shrimp bisque, ina garten bisque, ina garten shrimp bisque, shrimp bisque

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!