Description
This creamy shrimp bisque features tender shrimp, vibrant tomatoes, and a gentle warmth from chili oil, coming together easily for a restaurant-worthy meal. It’s a hearty and flavorful dish, perfect for cozy family dinners or when you crave something restaurant-quality.
Ingredients
- 1 lb (450g) large, raw shrimp, peeled and deveined (fresh or frozen, thawed)
- 28 oz (794g) can crushed tomatoes (high-quality San Marzano if possible)
- 1 cup (240ml) heavy cream (or full-fat coconut milk for a dairy-free option)
- 3 cups (720ml) chicken or vegetable broth
- 2 Tbsp (28g) unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1–2 Tbsp (15-30ml) chili oil (homemade or store-bought)
- 1 tsp paprika
- 0.5 tsp dried thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Aromatics: In a large, heavy-bottomed pot or a 10-inch Dutch oven, melt the butter over medium heat until shimmering. Add the diced onion and cook for 5-7 minutes until softened and translucent, emitting a sweet fragrance. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build the Base: Add the crushed tomatoes, broth, paprika, and thyme to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it meld for 15-20 minutes. The mixture should thicken slightly and deepen in color. (If the mixture seems too acidic, add 0.25 tsp of sugar to balance the flavors.)
- Blend to Smoothness: Remove the pot from the heat. Using an immersion blender, carefully blend the bisque until it’s completely smooth and velvety, ensuring no large chunks remain. Alternatively, transfer the mixture in batches to a regular blender and process until silky, then return to the pot.
- Add Cream And Chili Oil: Return the pot to low heat. Stir in the heavy cream and 1 tablespoon of chili oil. Simmer gently for 5 minutes, allowing the flavors to marry and the bisque to warm through without boiling. The bisque should now have a creamy, reddish-orange hue and a subtle warmth.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering bisque. Cook gently for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout. Be careful not to overcook the shrimp, as it can become rubbery quickly.
- Adjust and Serve: Taste the bisque and adjust salt and pepper as needed. If you desire more spice, stir in the remaining chili oil or a pinch of red pepper flakes. Serve immediately, savoring the comforting warmth and rich flavor.
Notes
For a truly exceptional bisque, use high-quality canned tomatoes. Always ensure shrimp is fresh or fully thawed to maintain best texture and avoid overcooking. If the mixture seems too acidic, add 0.25 tsp of sugar. For a lighter version, half-and-half can replace heavy cream. For a vegetarian option, omit shrimp and add roasted red bell peppers or sliced mushrooms. Serving with warm crusty bread makes a satisfying family dinner.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 350 calories
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 125 mg
Keywords: creamy, shrimp, bisque, tomato, chili oil, easy dinner, family dinner, high-protein, comfort food, stovetop