Campbell's shrimp bisque recipe: 60 photos
Shrimp Bisque
Shrimp Bisque | ImmaculateBites
Creamy Shrimp Bisque Recipe
FAQ
Sautéed shrimp shells impart a sweet complexity to the foundation of this deeply flavorful bisque. White rice is slowly simmered in the aromatic broth and then pureed to give the soup body and a velvety consistency, without masking the flavor of succulent shrimp.
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish.
In general, soup is thought of as an everyday dish, however, whereas bisque is more luxurious. Bisque takes a more refined approach to flavor. While it can be rich and decadent, bisque tends to be focused on a few key elements.
The bisque will keep in the fridge, covered, for three to four days. To freeze, cool the soup and transfer to covered, freezer-safe, airtight containers. Date and label them and freeze for up to six months.
The word bisque, crayfish soup in French, stems either from the Bay of Biscay or the technique of bis cuites, or twice cooked.
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Shrimp bisque
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