Ingredients:

  • 1 lb (450 g) Large Shrimp (Prawns), raw, shells on (reserve meat for garnish)
  • 5 tbsp Unsalted Butter (divided)
  • 1 small White Onion, roughly chopped
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic (divided and prepared as smashed/minced)
  • 3 tbsp Tomato Paste (divided)
  • 4 cups (1 litre) Water or Low-Sodium Fish Stock
  • 1 Bay Leaf
  • 2 sprigs Fresh Thyme
  • ½ tsp Black Peppercorns
  • 1 medium Carrot, finely diced
  • 1 stalk Celery, finely diced
  • ¼ cup (30 g) All-Purpose Flour OR ¼ cup (40 g) Arborio Rice
  • ½ cup (120 ml) Dry White Wine or Brandy/Cognac
  • 1 tsp Smoked Paprika (optional)
  • ½ tsp Cayenne Pepper (optional)
  • 1 cup (240 ml) Heavy Cream (Double Cream)
  • 1 tsp Fresh Lemon Juice
  • 1-2 tbsp Cognac or Sherry (optional, for finishing)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • Fresh Chives or Parsley, minced (for garnish)

Instructions:

  1. Prep the Shrimp: Peel all the shrimp. Keep the meat refrigerated (this will be used later). Thoroughly rinse the shells and heads (if using) and set aside.
  2. Sauté the Shells: Melt 2 tbsp of butter in the large pot over medium-high heat. Add the reserved shrimp shells and cook for 5-7 minutes, stirring frequently, until they turn bright pink and release a fragrant, crustacean aroma.
  3. Build the Stock Base: Stir in the roughly chopped onion, smashed garlic, and 1 tbsp of tomato paste. Cook for 2 minutes until the tomato paste darkens slightly.
  4. Deglaze and Simmer: Pour in the white wine/water/stock, ensuring you scrape up any brown bits from the bottom of the pot. Add the bay leaf, thyme, and peppercorns. Bring to a boil, then immediately reduce heat and simmer gently, uncovered, for 30 minutes.
  5. Strain the Stock: Carefully pour the entire contents through a fine-mesh sieve into a bowl, pressing gently on the solids to extract all liquid. Discard the shells and aromatics. You should have approximately 3 cups of deeply flavoured stock. Set aside.
  6. Sauté the Mirepoix: Wipe out the large pot and melt 3 tbsp of butter over medium heat. Add the finely diced onion, carrot, and celery. Sauté gently for 8–10 minutes until the vegetables are very tender and translucent (do not brown). Add the minced garlic and cook for 1 minute.
  7. Add Flavor Agents: Stir in the 2 tbsp of tomato paste, smoked paprika, and cayenne (if using). Cook for 2 minutes to cook out the raw flavour of the paste.
  8. Form the Roux/Add Rice: Stir in the flour (or Arborio rice). If using flour, cook the roux for 2 minutes, stirring constantly, until it smells slightly nutty (a blonde roux).
  9. Combine and Simmer: Slowly whisk in the reserved shrimp stock until smooth. Bring the mixture to a low simmer. Cook gently for 20-30 minutes, stirring occasionally, until the soup has visibly thickened.
  10. Blend for Texture: Carefully transfer the soup mixture to a standard blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
  11. Strain (Optional but Recommended): For true restaurant-quality silkiness, pass the blended soup through a clean fine-mesh sieve back into the clean pot.
  12. Finish the Bisque: Place the soup over low heat. Stir in the heavy cream and lemon juice. Add the Cognac/Sherry if using. Heat gently, but DO NOT allow the soup to boil once the cream is added. Adjust salt and pepper to taste.
  13. Sear Garnish Shrimp: Pat the reserved shrimp meat dry. Quickly sear in a hot skillet with a splash of oil or butter for 2–3 minutes until just cooked through.
  14. Serve: Ladle the hot bisque into warmed bowls. Garnish with the seared shrimp and a sprinkle of fresh chives or parsley.