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Classic Shrimp Bisque

Bisque is served in a cup or a two-handled soup bowl. Famous chefs and seasoned cooks often point out that some kitchen scraps shouldn't be thrown away — and that's certainly true of shrimp shells, which make the base for a wonderfully fragrant French bisque.

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Classic shrimp Bisque soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 6 g
Fats 47 % 8 g
Carbohydrates 18 % 3 g
133 kcal
GI: 100 / 0 / 0
    1. Peel the onion and carrot and cut them into small cubes. Cut them on the smaller side — even though the base simmers for a long time (over an hour), large chunks of carrot can stay firm in the center.
    1. In a heavy-bottomed pot, heat a little vegetable oil and add the peeled shrimp. Fry them, stirring now and then, for about 4 minutes, until lightly browned, then transfer them to a plate.
  • Note: you can skip the peeled shrimp entirely — they're really just a garnish. Traditionally, bisque is made only from the shells left over after preparing other dishes.
    1. Add the onion, carrot, and shrimp shells to the pot. Stir-fry for 3 minutes.
    1. Pour in 1 3/4 cups (400 ml) of water and the wine. Add the tomato paste and stir well. Cover and simmer everything together over low heat for about 1 hour 20 minutes, stirring from time to time. By then the vegetables will be soft enough to purée easily.
    1. Press the mixture through a sieve, separating out the shrimp shells. You'll be left with a smooth, fragrant, slightly thick liquid.
    1. Pour the soup back into the pot and set it over the heat. Bring it back to a boil and simmer over low heat for 3–5 minutes.
    1. Meanwhile, warm the cream, but don't let it boil.
    1. Pour the hot cream in a thin stream, stirring constantly, then season the soup with salt and pepper and take it off the heat right away.
    1. Ladle the soup into bowls, adding the sautéed shrimp to each and garnishing with basil.
  • Enjoy!
  • You can make this soup from more than just shrimp shells — leftover shells from lobster, crab, crayfish, spiny lobster, and other similar-tasting shellfish work too.
  • The texture lands somewhere between a puréed soup and a plain broth. It's fairly fluid rather than thick, so it's usually served poured into a regular teacup — more sipped than eaten.
  • The unusual presentation and flavor are sure to win over seafood lovers.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • White wine - 78  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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