Prep the shrimp shells 🦐
If you bought whole shrimp, save the shells! They add amazing flavor to the stock.
Sauté the base 🍳
In a large pot, heat olive oil + butter.
Add onion, carrot, celery → sauté until softened (5 min).
Add garlic → cook 1 min until fragrant.
Deglaze & flavor 🍷
Stir in white wine, let simmer 2–3 min to reduce.
Add smoked paprika, thyme, bay leaf.
Add tomatoes & peppers 🍅🌶️
Add chopped roasted red peppers + tomatoes.
Simmer 10 min to let flavors meld.
Add stock & simmer 🥣
Pour in seafood/shrimp stock.
Season with salt & pepper.
Simmer gently for 20 min.
Blend to silky smooth ⚡
Remove bay leaf & thyme.
Use an immersion blender (or carefully transfer to blender) until smooth & velvety.
Cook the shrimp 🍤
Add shrimp directly to the bisque.
Cook 3–4 min, until pink & just cooked.
Finish with cream 🥛
Stir in heavy cream.
Adjust seasoning with salt, pepper, and a squeeze of lemon juice.
Serve & garnish 🍽️
Ladle into bowls.
Garnish with fresh parsley & extra shrimp on top.
Serve with crusty bread 🥖.
🌟 Tips & Variations
🔥 Add a pinch of cayenne for a spicy kick.
🥂 For extra
