Start by making a rich stock, then build flavor with tomato paste, a splash of bourbon, and salty pancetta for a silky, comforting shrimp bisque. This cozy soup tastes like a French bistro classic but is simple enough to make at home.
Hello, all.
When cooler weather arrives I always crave creamy soups and recipes that feel a little celebratory. This creamy shrimp bisque is one of my favorites for date nights and small dinner parties. It’s rich, layered with flavor, and surprisingly easy to prepare. If you enjoy lobster bisque, you’ll appreciate this shrimp version that starts with a deeply flavored shell stock and finishes with cream and pancetta.
What you need
- Shrimp with shells – Use extra large or jumbo shrimp. The shells are used to make a flavorful stock.
- Vegetables – Shallots and carrots, roughly chopped to build the stock base.
- Clam juice and water – Equal parts clam juice and water (two cups each) for the stock.
- Tomato paste – Adds depth and umami; a tube is convenient.
- Pancetta – Diced pancetta or thick-cut bacon for savory richness.
- Bourbon – A small amount brightens and deepens the flavor; cognac is a fine substitute.
- Heavy cream – Brings the bisque to its signature silky texture.
- Seasonings – Bay leaf, cayenne for a touch of heat, and salt and pepper to taste. Optional pinch of nutmeg or smoked paprika.
Method overview
The process is straightforward: make a shrimp shell stock, brown pancetta and form a roux, then combine stock and cream and finish with the shrimp. The stock is the flavor foundation, and the pancetta and bourbon add savory and aromatic layers.
1. Make the stock
Saute shallots, carrots, and the reserved shrimp shells in butter until fragrant. Stir in tomato paste and let it caramelize briefly, then add clam juice, water, and a bay leaf. Bring to a boil, lower to a simmer, and cook for about 30 minutes. Strain through a fine mesh sieve and discard solids. This stock can be made a day ahead and refrigerated.
2. Make a roux
In the same pot, cook diced pancetta over medium heat until browned and the fat renders. If there isn’t enough fat, add a tablespoon of butter. Whisk in flour and cook for a couple of minutes to eliminate the raw flour taste and form a light roux.
3. Finish the soup
While whisking, add the bourbon to deglaze, then slowly pour in the reserved shrimp stock. Bring the mixture to a simmer and whisk frequently until it begins to thicken. Stir in the heavy cream and cayenne, return to a gentle simmer, and season with salt and pepper.
Add the chopped shrimp to the hot soup, then remove the pot from heat and let it sit for 2–3 minutes so the shrimp cook gently and remain tender. If you set aside any whole shrimp for garnish, return them when plating.
4. Serve
Ladle the bisque into bowls and garnish with chopped fresh chives and a final grind of black pepper. Thin slices of butter-brushed bread, toasted until golden, make a perfect accompaniment for dipping.
More comforting soups
- Spicy Roast Pumpkin Soup
- Roasted Red Pepper and Tomato Soup
- Creamy Soup with Italian Sausage and Chickpeas
- Cheesy Potato Carrot Soup
If you make this Shrimp Bisque I’d love to hear how it turned out—leave a comment with your experience and rating. I’m happy to answer any questions you may have.
– Stay Safe, Annemarie
Print Recipe
Creamy Shrimp Bisque with Pancetta
Ingredients
- 1 lb extra large shrimp, shell on
- 1 tbsp unsalted butter
- 1 large shallot, roughly chopped
- 2 medium carrots, large dice
- 2 tbsp tomato paste
- 16 oz clam juice
- 16 oz water
- 1 bay leaf
- 4–5 oz diced pancetta
- 3 tbsp all-purpose flour
- 1/4 cup bourbon, or cognac
- 1/2 cup heavy cream
- 1/2 tsp cayenne
- Kosher salt and black pepper, to taste
- 2–3 tbsp chopped fresh chives
Instructions
- Peel shrimp and reserve shells. Chop shrimp into bite-sized pieces. If desired, leave one whole shrimp per serving for garnish.
- In a large pot, melt butter over medium heat. Add shallots, carrots, and shrimp shells. Saute about 5 minutes until aromatic.
- Add tomato paste, stir, and saute 20–30 seconds to deepen the flavor.
- Pour in clam juice and water, add the bay leaf, and bring to a boil. Reduce heat and simmer 30 minutes. Strain the stock through a fine mesh sieve into a bowl and discard solids.
- Return the empty pot to medium heat and cook the pancetta until browned and the fat is rendered. If there is less than about a tablespoon of fat, add a tablespoon of butter.
- Whisk in the flour and cook for about 2 minutes, whisking frequently to form a light roux.
- While whisking, add the bourbon to deglaze, then slowly pour in the strained shrimp stock. Bring to a simmer and whisk until the mixture thickens slightly (about 2 minutes).
- Stir in the cream and cayenne and return to a gentle simmer.
- Add the chopped shrimp, remove the pot from the heat, and let sit 2–3 minutes until the shrimp turn firm and pink. If you reserved whole shrimp, set them aside and add when plating.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with chopped chives and any reserved shrimp, and serve with toasted bread.
Notes
- Shrimp size: Extra large or jumbo shrimp are easier to peel and give generous pieces in the soup.
- Make ahead: You can prepare the recipe up to the point of adding cream and cayenne a day ahead (or make just the stock ahead). Reheat, then finish by adding shrimp so they cook briefly and stay tender.
