A richly aromatic shellfish soup, this traditional shrimp bisque is thickened with flour and butter, gently blended with a strained purée of shrimp and cream, and finished with a whisper of fortified wine—classic refinement from the French coastal repertoire.
FR / EN
Potage bisque de crevettes / Shrimp Bisque
Regional Style
Coastal French Haute Cuisine
Servings
Serves Four
Ingredients
- 500 g small shrimp (fresh or cooked)
- 50 g butter
- 30 g flour
- 1 liter of light fish stock or water
- 1 small glass of Madeira or dry white wine (approx. 75 ml)
- Salt, to taste
- 100 ml heavy cream
- Optional: fish quenelles or small buttered croutons for garnish
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Prepare the Shrimp
If using fresh shrimp, rinse them and briefly boil in salted water. Once cooked, peel and reserve the flesh. If using pre-cooked shrimp, ensure they are clean and shelled. Crush the heads and shells gently with a pestle or the back of a ladle for flavor extraction, if desired.
Make the Roux
In a saucepan, melt the butter over low heat. Stir in the flour to form a roux. Cook it gently for several minutes, without allowing it to color. This base will bind the bisque.
Add the Stock and Simmer
Gradually add the hot fish stock (or water if no stock is available) to the roux, stirring constantly to avoid lumps. Simmer gently for 10–15 minutes to develop the soup’s body.
Purée and Strain the Shrimp
Meanwhile, pound the shrimp meat in a mortar or purée it in a food mill. Add the purée to the soup base and stir until well combined. Let it simmer for another 10 minutes, then pass the entire bisque through a fine chinois or sieve to achieve a smooth, velvety texture.
Finish the Bisque
Return the strained bisque to the stove. Stir in the cream and warm gently. Just before serving, add a small glass of Madeira or dry white wine and stir through. Do not let the soup boil once the cream and wine are added.
To Serve
Ladle the bisque into warmed bowls. Garnish with a few small buttered croutons or, optionally, poached fish quenelles for a more elaborate presentation.
Serving Suggestions & Garnishes
This bisque is traditionally served as a luxurious first course. It pairs wonderfully with toasted brioche or crusty bread. A spoonful of whipped cream may also be floated on the surface just before serving for a belle époque touch.
Tips, Tricks, or Variations
For added depth, sauté the shrimp shells with aromatics (such as shallot, celery, or carrot) before making the stock. The bisque may also be thickened further with a spoonful of rice flour or finished with a yolk liaison. If Madeira is not available, Cognac or dry vermouth may be used sparingly.
Historical & Cultural Context
Shrimp bisque originates from the coastal regions of France, where shellfish were both abundant and esteemed. “Bisque” refers to a class of smooth, creamy shellfish soups that were a hallmark of 19th-century French gastronomy, often appearing in aristocratic menus and grand hotel tables. This version with crevettes demonstrates the economy and elegance of vieille cuisine, turning even small crustaceans into a dish of delicate refinement.
