Shrimp Bisque

By Leite's Culinaria

Ingredients

1 tablespoon extra-virgin olive oil
1/4 cup (2 oz) chopped yellow onion
3/4 teaspoon minced garlic
1/4 cup dry white wine
1/2 teaspoon celery salt
1/4 teaspoon ground paprika
1/2 tablespoon store-bought or homemade tomato paste
1 cup clam juice
1/2 cup heavy cream
1/2 cup seafood stock or water
2 tablespoons (1 oz) unsalted butter
Table salt (optional)
1/2 pound uncooked medium shrimp (peeled and deveined)
Fresh parsley leaves (for garnish (optional))

Prep Time10mins
Cook Time25mins
Servings2

Instructions

In a medium saucepan over medium-high heat, warm the olive oil. Sauté the onion and garlic until translucent, 3 to 5 minutes. Slowly add the wine, then stir in the celery salt and paprika. Stir in the tomato paste and clam juice.

Simmer for about 10 minutes. Using a blender or immersion blender, purée the mixture until smooth.

Return the mixture to the saucepan, if necessary, then add the heavy cream, 1/2 cup of stock or water, and the unsalted butter. Taste and season with salt, if needed.

Cut the shrimp into bite-size pieces and add them to the soup. Simmer until the shrimp turn pink and are cooked through, about 5 to 10 minutes. Top with parsley, if desired, and serve. TESTER TIP: If you prefer a thicker bisque, mix 2 teaspoons cornstarch with 1 tablespoon water and stir in to the simmering soup. Cook until thickened, 2 to 3 minutes.