Ingredients:

  • 1.5 lbs (680g) large shrimp, shells on (peeled and deveined, reserving shells)
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 6 cups (1.4 Liters) water
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/4 tsp black peppercorns
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (473ml) shrimp stock (from above)
  • 1 cup (236ml) heavy cream
  • 1/4 cup (60ml) sherry (optional, but highly recommended)
  • 1/4 tsp cayenne pepper (or to taste)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Peel and devein the shrimp, reserving the shells. Set the shrimp aside.
  2. Sauté shrimp shells in olive oil with onion, carrots, celery, and garlic until vegetables are softened and shells turn pink.
  3. Deglaze the pot with white wine, scraping up any browned bits from the bottom.
  4. Add water, bay leaf, thyme, and peppercorns. Bring to a boil, then reduce heat and simmer for 30 minutes to extract maximum flavour from the shells.
  5. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander. Discard solids.
  6. Melt butter in a clean pot. Whisk in flour and cook for 1 minute to make a roux.
  7. Gradually whisk in shrimp stock, ensuring no lumps form. Bring to a simmer and cook for 15 minutes, or until slightly thickened.
  8. Add the reserved shrimp to the bisque and cook until pink and cooked through, about 2-3 minutes. Stir in the heavy cream and sherry (if using).
  9. Using a blender or immersion blender, carefully blend the bisque until smooth. Season with cayenne pepper, salt, and pepper to taste.
  10. Garnish with fresh parsley and serve immediately.