Blender

Easy Shrimp Bisque

  • Soup

This rich and velvety smooth shrimp bisque is like a food-hug from the French grandmother we always wanted. It’s perfumed with the savory flavors of the sea, but comes together with minimal effort.

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 3/5 cup dried shrimp
  • 3 cloves of garlic, thinly sliced
  • 1 onion, thinly sliced
  • 1 1/3 carrots, thinly sliced
  • 1/2 stalk medium celery, thinly sliced
  • 1/2 can of tomatoes
  • 1 2/3 cups water
  • 1 tbsp powdered chicken bouillon
  • 1 tbsp olive oil
  • 1 1/2 tbsp butter
  • 1 tbsp flour
  • 3/5 cup milk
  • Salt to taste
  • Pepper to taste
  • Appropriate amount of whipped cream
  • Appropriate amount of dill (for garnish)

Directions

  • Add olive oil and garlic to a pot and sauté them gently without burning, then add dried shrimp and continue to sauté until a fragrant aroma rises.
  • Add butter and stir in the remaining vegetables.
  • Coat the mixture with flour, then add water, chicken bouillon, and canned tomatoes. Once it comes to a boil, skim off any foam and simmer for about 10 minutes.
  • Once it has cooled, place into the container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “10”. Blend for 1 minute.
  • Pour the mixture back into the pot, add milk, and heat while adjusting the flavor with salt and pepper.
  • Serve in a dish and garnish with whipped cream and dill.

You can also use fresh cream instead of milk.

REFINED FLAVOR, COMFORT FOOD EASE

When it comes to shrimp bisque, the flavors instantly evoke a strange dichotomy: it has the flavors and satiny consistency you’d expect from fine dining – but also the rustic charm you’d get from a mug of tomato soup and a grilled cheese sandwich on a cold, snowy day. We decided to fully lean into the easy aspect of this shrimp bisque with a couple of foodie-cheat-codes that come through with big time flavor! First, we’re using powdered chicken bouillon for a pop of savory goodness. Second, we use small dried shrimp instead of fresh. These tiny, dried crustaceans are loaded with the marine essence of the sea and a ton of umami. Once simmered with garlic, onion, carrots and tomatoes, they create a shrimp bisque with all of the flavor (and none of the labor intensive work) of the original French recipe.

HOW TO GET GET THE SMOOTHEST SHRIMP BISQUE

After simmering the soup, just load all of the ingredients (EXCEPT the milk) into the jar of your Tiger Edge blender – and blend for a minute on the highest speed setting.

EXPERT TIPS AND VARIATION

Add the milk after blending the soup. After the soup has been blended, add it back to the soup pot and then add the milk to bring it up to temperature as a last step. If milk goes into a blender for too long, it can become frothy and might change the velvety consistency of the bisque.

Top with grilled shrimp, seafood or croutons. While this is a smooth soup, there’s no rule against topping each serving bowl with a plump grilled shrimp or two. Same goes for scallops, grilled French bread or even croutons.

Add herbs or cracked black pepper. While we’re big fans of garnishing our shrimp bisque with a sprig of dill, we also tested chopped flat leaf parsley and freshly ground black peppercorns. Not only is it delicious, it looks super fancy!

Products used in this recipe

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