Creamy Shrimp Bisque with Cognac and Tomato
This luxurious French-inspired shrimp bisque combines tender shrimp, aromatic leeks, and seafood stock into a velvety cream soup enriched with butter and tomato paste. The addition of Cognac and sherry builds depth, while a roux base creates the signature silky texture. Serve this elegant bisque as a sophisticated first course for special dinners or intimate gatherings. Ina Garten's version stands apart through its careful balance of spirits and the technique of pureeing shrimp directly into the soup for intense seafood flavor without requiring a separate shellfish stock reduction.
Ingredients
- 1 lb large shrimp (21-25 count), peeled and deveined
- 2 cup seafood stockchicken stock1:1different flavor profile
low conf
- 2 cup water
- 3 TBS extra virgin olive oil
- 2 cup leeks, chopped, white and light green parts only
- 3 garlic cloves, chopped
- ⅛ teaspoon cayenne pepper
- ¼ cup Cognac
- ¼ cup sherrydry white wine1:1lighter body
medium conf
- 4 TBS unsalted butter
- ¼ cup all purpose flour
- 2 cup half-and-halfheavy cream1:1richeradds dairy
high conf
- ⅓ cup tomato paste
- 2 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- 1
Peel and devein shrimp if needed.
- 2
Heat olive oil in dutch oven on medium-low and sauté leeks until softened, about 10 minutes.
- 3
Add garlic and cook 1 minute.
- 4
Add shrimp and cayenne, cooking 2-3 minutes.
- 5
Pour in Cognac and sherry, cook 3 minutes, then remove from heat.
- 6
Transfer shrimp and leeks to food processor and purée until smooth, or reserve to blend later with hand blender.
- 7
In same pot, melt butter over medium-low heat.
- 8
Stir in flour and cook 1 minute.
- 9
Slowly whisk in half-and-half, whisking constantly until thickened, about 3 minutes.
- 10
Stir in salt, pepper, puréed shrimp mixture, seafood stock, and water.
- 11
Use hand blender if needed to purée until smooth.
- 12
Whisk in tomato paste until combined.
- 13
Heat gently until hot without boiling.
- 14
Season to taste and serve hot.
Tips
For silkier bisque, strain through fine-mesh sieve after pureeing to remove any shell fragments or fibrous leek pieces.
Add spirits gradually and let cook fully to burn off raw alcohol taste while preserving aromatic complexity.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze as cream soups separate and become grainy upon thawing.
Prepare through pureeing step and refrigerate up to 1 day. Finish with cream and butter just before serving.
Ladle into warm bowls. Garnish with fresh tarragon, chive, or crème fraiche swirl. Pair with crusty bread or oyster crackers.
Common Mistakes
Boil the bisque to avoid cream curdling and separating into grainy texture.
Skip the roux to avoid thin, watery consistency lacking proper body.
Add cold cream to hot liquid without tempering to avoid curdling.
Substitutions
medium conf
FAQ
Can I make this bisque ahead of time?
Yes, prepare through the pureeing and stock addition step, then refrigerate up to 1 day. Finish by whisking in tomato paste and cream just before serving to prevent separation and maintain silky texture.
What if my bisque looks separated or grainy?
Strain through fine-mesh sieve into clean pot. Warm gently and whisk in 1-2 tablespoons cold butter to emulsify and restore creaminess. Avoid boiling.
Can I use frozen shrimp instead of fresh?
Yes, thaw completely and pat dry before using. Frozen shrimp may release more liquid, so simmer the finished bisque slightly longer to reduce excess moisture if needed.