Creamy Shrimp Bisque: A Cozy Evening in a Bowl

There's something incredibly comforting about a pot of soup simmering on the stove. This past weekend, with a slight chill in the air, I found myself craving something rich, creamy, and packed with flavor. That’s how this incredible shrimp bisque came to be. It’s not a quick, throw-it-together kind of meal, but I promise you, every minute of stirring is absolutely worth it.

The Foundation of Flavor

It all starts with the classic trio: celery, onion, and butter. I let them soften in my trusty medium saucepan for a good ten minutes, stirring occasionally. You want them tender, not browned, to build a sweet, savory base. Then comes the garlic—just for the last few minutes—so it doesn’t burn and gets rid of that sharp raw taste. The real key here is the flour. You stir it in and let it cook for a solid five minutes. This cooks out the raw flour taste and is the secret to getting your bisque luxuriously thick later on.

Building the Creamy Dream

Next, I stirred in the diced potatoes and half-and-half. As that began to simmer, the kitchen started to smell amazing. After about five minutes, in goes the fish stock, a generous handful of parsley, and all the seasonings. I let it all bubble away for another ten minutes until it became wonderfully thick. Finally, the star of the show: the shrimp meat. Another ten minutes of simmering and it was done. The result was pure magic.

First Impressions & A Brilliant Idea

Ladling it into bowls, we could barely wait to taste it. Here’s what we experienced:

• Sight: A beautiful, creamy pale pink color with specks of green parsley.
• Aroma: Buttery, oceanic, and herbaceous with a hint of pepper.
• Taste: Incredibly rich and creamy with a perfect savory depth and sweet pops of shrimp.
• Texture: Velvety and smooth with tender chunks of potato and shrimp in every spoonful.

My husband took one bite, his eyes lit up, and he said, “This is incredible… you know what would take it over the top? Smoky bacon.” And he was absolutely right. We immediately decided that next time, we’ll cook some bacon pieces first, use the drippings to cook the celery and onion, and then use the crispy bacon as a garnish on top. That salty, smoky crunch would be the perfect finish.

This bisque is the definition of comfort food. It’s elegant enough for a dinner party but simple enough for a weeknight treat. I highly recommend you give it a try, maybe even with our future bacon twist!