Don’t let those leftover shrimp shells go to waste, because this super easy-to-make creamy shrimp bisque is nothing short of …
source
Creamy Shrimp Bisque Recipe
Tweet on Twitter
Share on Facebook
Pinterest
Tweet on Twitter
Share on Facebook
Pinterest
You May Also Like
Too many steps., found easier ones that were delish .
You should be a chef.
Could I also use a few frozen crawfish that I won’t use otherwise? I know shrimp and crawfish are closely related. I’m just wondering if it would change the taste of this bisque in a negative way. Just asking… TIA! 🙂🙂🙂
Oh my gosh! The celery leaves are my fave to use! I look for celery bunches with the most leaves possible!
I just served this! So full of flavor and it was so creamy I forgot the cream! A big hit! Thank you!
I’m doing this today. So far it looks and smells great!
🙏😋😎
When you are freezing shrimp shells, do you include the heads? Thank you.
what are your thoughts on using rice vs roux for the thickening agent?
this looks so good btw
too much talking, easily a 6 minute video
Must try this one, I love Lobster Bisque, had it at a restaurant, I must know how to make, haven't tasted anything like since.
Not gonna lie–this is pretty darn good soup! A bit of work, but so good. Cheesecloth and patience for straining. You leave all the green sludge behind and get the most amazing velvety shrimp-colored soup. I seriously recommend some GENTLY cooked shrimp for a garnish–pop them in boiling water and pull them out when you're still not entirely sure they're cooked through. Shock in ice water and cut each shrimp up into three or four pieces. Shrimp are so easy to overcook and turn into pencil erasers.
And friends, if you use a blender, notice how chef has the center piece out of the lid and is covering the hole with a folded kitchen towel that he holds down with his hand? That is vital for blending hot liquids. It needs to be called out again and again. Or you can learn the lesson like I once did–covered in scalding soup and spending the next half hour wiping down every vertical and horizontal surface in my kitchen! Hot liquids EXPLODE out of a sealed blender.
THIS is why I've saved a couple of gallon bags of extra-large shrimp shells in my freezer. I just knew they would be useful. Thanks!
Why will this not let me copy and paste
Thanx, Chef Billy Parisi, for another fantastic recipe.
Man we need to do this for our performance task in school
I'm glad you mentioned the use of cognac and white wine in the process. It's part of my standard soup preparation. I was wondering about using vodka early in the shrimp shell saute. Essentially flavorless, but in sufficient amount and hot enough, there would probably be a significant alcohol extraction of a significant amount of shell flavor. I wouldn't boil it off completely, rather add the alcohol extraction with the shells to the vegetables, and allow the subsequent heating burn off the alcohol. Any thoughts?
Real bisque is thickened with rice.
Thank you for this. Ended up changing a few items.
1. I used 12 medium cooked shrimp, not shells. Cooked the veggies, added the shrimp back.
2. Instead of draining it, I started a roux in a second pot. When it got golden, I added the shrimp and veggies. Then, I added heavy whipping cream.
My wife said it was amazing! I don’t throw away anything!
A great idea for dinner after visiting the dentist for some drilling work lol. Shrimp salvation for the win! Thank you for sharing this magnificent recipe.
This channel is different…. It’s like going back to school… like taking a class… THANK YOU!
Where can I purchase strainer you demo in your Shrimp Bisque Recipe?
Great, should have watch this before making my Shrimp bisque. Going to to try your way next time. Mine came out good, but to watery. Help!
What if to add a coconut milk?
Can I use crab shell instead of shrimps?
What if we don't have shrimp shell. What else can be used
I just made this recipe with shrimp, langoustine, and lump crab, and old Bay seasoning! It is to die for! Velvety smooth, thick, filling and LOADED with flavor!!!
Man sounds like chef John from old uploads lol
Billy. What culinary school did you go to?
Thank you!! Chef 🙏🙏
I always have lobster bisque when we go to one of our favorite Italian restaurants. Would love to try this shrimp bisque. Thanks for your good explanation, Chef.
what about chrimp head? may i use it for bisque?
Very good explain!
To anybody that is watching this video. I have seen people use apple juice in place of the wine.
Can i just add star anise in place of the fennel? Fennel is a little pricey here
I am planning to try this soon. I normally get the deshelled shrimps, is it okay to use just the shrimps?
I’m a culinary student and came to see how this was done, of course I ended up learning a lot more than this so thank you ❤️
What many home cooks don’t do that chef do is build flavors. Some times that means using old shrimp shells or chicken carcasses to make a soup. I’ve made several dishes where I’ve used these left over items to create sauces, soups, etc.. and my friends always tell me how good it is and how when they make the same thing it never tastes as good as mine. Well, building flavors is my secret.
i use a commercial prepared "lobster stock" jarred product….it's like a paste that you mix with water…….harder to find shrimp stock in the store……i use either orzu or rice cooked right in the broth and then blend it smooth for the starch
Oh Mr.P it looks so delicious I am going to try and make it thank you and may God Bless 🙏
Would it be possible to use the shrimp heads as well?