Keto Shrimp Bisque Recipe

5 from 4 votes

Keto Shrimp Bisque Recipe

This Spicy and Creamy Shrimp Bisque is a creamy, seafood lovers delight, with a little kick! Packed with flavor, fresh herbs and spices, and loaded with cream, this soup feels and tastes like a fancy, restaurant quality dish. You can make it at home for any special occasion, or if you're just craving something truly yummy! Not your average seafood bisque!

Prep Time25

Cook Time20

Total Time45

Course: Soup

Cuisine: Cajun, French

Servings: people

Calories: 577kcal

Author: Briana

Ingredients

1 medium onion, diced
3 tablespoons olive oil
3 tablespoons unsalted butter
3 stalks celery, diced
3 cloves garlic, minced
1 tablespoon fresh dill
5 tablespoon fresh oregano
5 tablespoon fresh thyme
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon black ground pepper
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
16 ounces dry white wine
16 ounces seafood stock (homemade or store bought)
32 ounces raw shrimp
3 whole bay leaves
16 ounces heavy whipping cream
4 ounces fresh grated parmesan

Instructions

Peel the shrimp and discard the shells, unless you are making your own seafood stock. Set peeled shrimp aside.
In a stock pot or dutch oven, add your butter and olive oil, then add in your diced onions, and celery. Add a pinch of salt and cook until softened, about 5 minutes. Add in your garlic and cook until fragrant, about 30 seconds. Now, put the minced fresh herbs into the pot (dill, thyme and oregano) along with your dry spices (red pepper flakes and cayenne) cook for about 1 minute.
Now, add in your tomato paste and cook (stirring frequently) for about 2 minutes. Next, add in your wine and Worcestershire sauce, cook for about 5 minutes to cook off the alcohol. Pour in the seafood stock.
Add the warmed stock with vegetables into a blender, or use an immersion blender to puree it until silky smooth. Once pureed, add in the grated parmesan cheese, and heavy whipping cream. Stir to warm and melt the cheese, until the mixture is silky smooth.
Add most of your shrimp to the pot and simmer in the soup until the shrimp is cooked through, about 5-7 minutes. If desired, set aside a few shrimp, dry them off, and then sprinkle with salt, pepper, red pepper flakes, and a little cayenne. Cook them off in a hot skillet with a little olive oil.
After soup is done, remove the bay leaves, top with cooked shrimp, garnish with fresh dill and thyme. Serve this Creamy Shrimp Bisque and enjoy!

Notes

To reheat, simmer gently on the stovetop, stirring frequently to avoid burning.
To substitute fresh thyme and dill with dried, use about 1 teaspoon each of dried herbs.

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