Shrimp Bisque

Menu PartSoup
Shrimp Bisque

Source: Recipe Courtesy of Cura Hospitality

Created by Cura Hospitality Chef Lance Franklin, this shrimp bisque is a lovely addition to any spring brunch buffet or cozy lunch menu. 


1 lb. peeled, tail-off 31/40 shrimp

2.5 oz. yellow onion, diced

2.5 oz. unsalted butter

1/2 Tbsp. garlic, minced

1 Tbsp. tomato paste

1 Tbsp. paprika

1.5 oz. brandy

1/4 cup all-purpose flour

12 oz. shrimp stock

12 oz. heavy whipping cream

1/4 cup cooking sherry

1/2 tsp. Worcestershire sauce

Tabasco sauce, to taste

1/8 tsp. iodized salt

1/8 tsp. black pepper


1. Heat butter in stockpot over medium-high heat. Add onions; cook over medium heat, stirring occasionally, until caramelized, about 6 minutes.

2. Add garlic and continue to cook until aromatic, about 1 minute.

3. Add tomato paste and paprika; cook over medium heat, stirring occasionally, 3-4 minutes. Add brandy. Stir well to deglaze pan. Reduce by half.

4. Add flour to make a roux; cook over medium heat and stir frequently, 6-8 minutes. Gradually add stock, whisking constantly to work lumps. Bring to a boil, reduce heat to a gentle simmer.

5. Simmer for 45 minutes, skimming surface occasionally.

6. Puree solids until smooth. Strain pureed soup through a fine wire mesh sieve. Return to simmer. Add diced shrimp, sherry, and cream. Simmer until shrimp is cooked through, 3-4 minutes. 

7. Taste soup and adjust seasoning with salt, pepper, Worcestershire and Tabasco. 

Recipe courtesy of Chef Lance Franklin | Photo courtesy of Cura Hospitality and Cura Corporate Culinary Director John Cramutola, CDM, CFPP

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