Shrimp Celebration Bisque

For more information and video instructions, check out Shrimp Celebration Bisque!

Shrimp bisque is one of the great graces in life. Creamy, fragrant and just the very essence of shrimp - mmmm. It's divine!
When I get my hands on great seafood, I like to work it for every drop of flavor. In this dish I made shrimp stock (easy) and used just a handful of ingredients to enhance the 'shrimpiness' that I wanted. I kept the broth simple, but it still just pops with flavor. So not only is it delicious, it's easy, and that's makes it Bombshell any day of the week.

The Recipe!


You'll need:



•4 cups shrimp stock

•2 cups heavy cream

•8 ounces cream cheese, room temperature

•1 1/2 pounds fresh shrimp, cleaned and deveined

•4 Tbl butter

•4 Tbl flour

•1/2 cup sherry

•1/2 tsp cayenne pepper

•kosher salt and pepper to taste

•3-4 Tbl minced chives

1.Over medium heat, bring shrimp stock, cream and cream cheese to a bare simmer.

2.Cook for a few minutes, stirring occasionally, until cream cheese has melted and incorporated.

3.In a small bowl, make a buerre manie - that's just French for 'kneaded butter'. Mash the butter and flour together until you have a paste. This allows you to add flour to a hot liquid without getting lumps. Add the buerre manie to the hot stock, stirring well. Make sure you're keeping the stock at a bare simmer. Adjust heat as necessary. Add cayenne pepper.

4.Add the shrimp to the stock, and simmer for about four minutes. Allow the stock to simmer since you need to make sure the flour is fully cooked, and that it has a chance to 'do its thing' for thickening.

5.Remove from heat. To serve, I like to make a little shrimp island in a bowl, then surround it with the silky soup. Top with minced chives - and you're good to go!