Shrimp bisque for risotto and pasta. The shrimp bisque or shellfish bisque is a classic French base preparation, and it is the secret to flavoring seafood dishes. It is an economical preparation made using the scraps of shellfish and in the kitchen it is known as a fumet or shrimp cooking stock.

So, if you want to prepare an extraordinary shrimp risotto or an amazing shrimp pasta or any seafood dish that requires it, the shrimp bisque is a fundamental ingredient that will transform your simple dish into a gourmet risotto, a gourmet pasta and, in any case, into a tasty, refined dish full of aroma. But what is shrimp bisque? Shrimp bisque is a more or less concentrated, dense and optionally creamy broth made using the heads and shells of freshly peeled shrimp. How do you make shrimp bisque? Despite the name sounding fancy, making shrimp bisque like a chef or those from the best restaurants is quite simple and can be done at home without difficulty. There are different types of bisque: for example there is a white shrimp bisque, made only with heads, shells and oil, though garlic and parsley can be added. There is a shrimp bisque with cherry tomatoes, but versions with carrots and celery and much more are possible. Once ready, the bisque can be used immediately or frozen and used as needed as a flavoring—now it’s time to go to the kitchen and prepare a perfect shrimp bisque!

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Ingredients to make shrimp bisque

1 lb 12 oz shrimp
2 cloves garlic
to taste extra virgin olive oil
10 cherry tomatoes
1 bunch parsley
1/3 cup white wine
to taste salt
4 1/4 cups water

Tools

Fine mesh strainer
Cheesecloth
Pot
Blender
Bowl

How to make shrimp fumet or shrimp and shellfish bisque

Rinse the shrimp, drain them and remove the heads and shells. With the help of a skewer and, if you like, remove the intestinal vein, set the shrimp aside (you will use them for another preparation) and let’s focus on the bisque.
Sauté the garlic in a generous drizzle of olive oil, rinse the cherry tomatoes, cut them in half and add them to the garlic. Add the parsley and then immediately the heads and shells.
Pour in the white wine, deglaze over high heat and add salt.
Stir and crush the heads and shells to release the juices. Pour in 1 liter of iced water (about 4 1/4 cups) and cook over medium heat with the lid on for 20 minutes, then raise the heat and let reduce for 10 minutes. The thermal shock from adding iced water helps extract the juices better so the bisque will be more flavorful.
Blend the heads and shells that have cooked in their broth and strain first through a fine mesh strainer and then through cheesecloth or cotton. If you want a thicker bisque, return it to the heat to reduce further.
Our shrimp fumet or shrimp bisque is ready to be used or portioned and frozen once cold.
It keeps in the freezer for 1 month.