Creamy Shrimp Bisque Recipe

[@jeremyjames4058]

I just made this recipe with shrimp, langoustine, and lump crab, and old Bay seasoning! It is to die for! Velvety smooth, thick, filling and LOADED with flavor!!!

[@m4dski11zdotcom]

Thank you for this. Ended up changing a few items. 1. I used 12 medium cooked shrimp, not shells. Cooked the veggies, added the shrimp back. 2. Instead of draining it, I started a roux in a second pot. When it got golden, I added the shrimp and veggies. Then, I added heavy whipping cream. My wife said it was amazing! I don’t throw away anything!

[@marilyncausey9348]

That's me. I've made a similar recipe for years. I make a stock from shells, onion enss and bay leaves before I begin the soup. Those stock items are the only things that get tossed. I leave the soup veggies and shrimp in the soup. We call it country bisque.😊

[@УчусьЖить]

This channel is different…. It’s like going back to school… like taking a class… THANK YOU!

[@fly1327]

THIS is why I've saved a couple of gallon bags of extra-large shrimp shells in my freezer. I just knew they would be useful. Thanks!

[@DeeEll86442]

What many home cooks don’t do that chef do is build flavors. Some times that means using old shrimp shells or chicken carcasses to make a soup. I’ve made several dishes where I’ve used these left over items to create sauces, soups, etc.. and my friends always tell me how good it is and how when they make the same thing it never tastes as good as mine. Well, building flavors is my secret.

[@Portia1416]

Just discovered your channel. Im learning so much! As a wife and mother I was in a food rut. You got me excited to cook for my family again! Thank you!

[@Freespiritarts]

I just served this! So full of flavor and it was so creamy I forgot the cream! A big hit! Thank you!

[@shellycarter155]

Oh my gosh! The celery leaves are my fave to use! I look for celery bunches with the most leaves possible!

[@anitraahrens905]

Thanx, Chef Billy Parisi, for another fantastic recipe.

[@iakazul]

A great idea for dinner after visiting the dentist for some drilling work lol. Shrimp salvation for the win! Thank you for sharing this magnificent recipe.

[@franksantos3418]

Great timing Chef Billy. I actually have a bag full of shrimp shells in my freezer. I will use this recipe this weekend. Cheers🍷 Go Cubbies!

[@deebee4850]

GO CUBBIES!!❤️❤️❤️

[@ChefBillyParisi]

BIRDS!!!

[@premsiripupipat5381]

I always have lobster bisque when we go to one of our favorite Italian restaurants. Would love to try this shrimp bisque. Thanks for your good explanation, Chef.

[@kateoloughlin1648]

Always, thank you Chef!

[@MattFitnessCoach89]

If there’s a recipe for success in life, it starts with picking the right ingredients.

[@mubaraksons5114]

Agreed, which makes it good! As a dish.

[@carlossarria5892]

Sorry, I don't have thyme for that :)

[@MattFitnessCoach89]

@@carlossarria5892 🤣🤣🤣

[@ChefBillyParisi]

Yes

[@mslauriedarlin]

Omgoodness! I am sooooo enjoying your channel! I am learning soso much! How fun you make it! Thanks Chef! You’re the best!

[@28466wnclee]

Smaller, of the mirepoix just makes more sense in order to extract more flavor in a short, cook-time. I like this guy, and his recipes as well as the cooking techniques, and kitchen hacks. Bring on more videos Billie Boy... Your new KZbin buddy, LeRoy

[@amerunisian4928]

So dang good- man I love your channel!

[@Freespiritarts]

I’m doing this today. So far it looks and smells great!

[@yolandavaldez5256]

Oh Mr.P it looks so delicious I am going to try and make it thank you and may God Bless 🙏

[@Oreomum]

Learned a new cooking voca today-mirepoix! Thank you 😊

[@ChefBillyParisi]

Yes!!

[@craigbryant3191]

Not gonna lie--this is pretty darn good soup! A bit of work, but so good. Cheesecloth and patience for straining. You leave all the green sludge behind and get the most amazing velvety shrimp-colored soup. I seriously recommend some GENTLY cooked shrimp for a garnish--pop them in boiling water and pull them out when you're still not entirely sure they're cooked through. Shock in ice water and cut each shrimp up into three or four pieces. Shrimp are so easy to overcook and turn into pencil erasers. And friends, if you use a blender, notice how chef has the center piece out of the lid and is covering the hole with a folded kitchen towel that he holds down with his hand? That is vital for blending hot liquids. It needs to be called out again and again. Or you can learn the lesson like I once did--covered in scalding soup and spending the next half hour wiping down every vertical and horizontal surface in my kitchen! Hot liquids EXPLODE out of a sealed blender.

[@campguy]

i use a commercial prepared "lobster stock" jarred product....it's like a paste that you mix with water.......harder to find shrimp stock in the store......i use either orzu or rice cooked right in the broth and then blend it smooth for the starch

[@cookingwithjendrinkingwith6362]

Yum 😋. I love lobster bisque, but this shrimp bisque sounds awesome. 💕 Thank you for sharing.

[@mubaraksons5114]

What a recipe!

[@davidh9844]

I'm glad you mentioned the use of cognac and white wine in the process. It's part of my standard soup preparation. I was wondering about using vodka early in the shrimp shell saute. Essentially flavorless, but in sufficient amount and hot enough, there would probably be a significant alcohol extraction of a significant amount of shell flavor. I wouldn't boil it off completely, rather add the alcohol extraction with the shells to the vegetables, and allow the subsequent heating burn off the alcohol. Any thoughts?

[@cocinaconsaborbyangie9025]

I’m a culinary student and came to see how this was done, of course I ended up learning a lot more than this so thank you ❤️

[@mgonz2304]

Must try this one, I love Lobster Bisque, had it at a restaurant, I must know how to make, haven't tasted anything like since.

[@sammolintas6965]

Man we need to do this for our performance task in school

[@kam7056]

This is a great recipe. I tried it. Thank you chef!

[@EnemyCyril]

Very good explain!

[@Portia1416]

Where did you get your large chinois strainer from?

[@NattaSun]

what about chrimp head? may i use it for bisque?

[@brendamiller797]

When and where is dinner!!! 🥰

[@amirkeyvan6630]

Thank you!! Chef 🙏🙏

[@charlessmith7911]

Have you done clam chowder and or oyster stew? I really like your recipes!!

[@ChefBillyParisi]

Clam chowder

[@charlessmith7911]

@@ChefBillyParisi Do you think you could do those soups online as recipes?

[@davem45]

what are your thoughts on using rice vs roux for the thickening agent? this looks so good btw

[@MariaGonzalez-mb5tv]

Where can I purchase strainer you demo in your Shrimp Bisque Recipe?

[@mirandavikanderson6958]

What if we don't have shrimp shell. What else can be used

[@salmakarani419]

Hi chef Billy . I made baba ghanoush the way u showed but it was too smooth . And the taste of olive oil and tahini wasn't coming . What might be the reason

[@Holybeast1234]

Can i just add star anise in place of the fennel? Fennel is a little pricey here

[@MariaGonzalez-mb5tv]

Great, should have watch this before making my Shrimp bisque. Going to to try your way next time. Mine came out good, but to watery. Help!

[@annatttterenik9035]

What if to add a coconut milk?

[@patricksmith3135]

When you are freezing shrimp shells, do you include the heads? Thank you.

[@ChefBillyParisi]

We don’t get head on shrimp here in the states

[@ironmanpop7351]

Would it be possible to use the shrimp heads as well?

[@KBgotRACKS]

I’ve been researching shrimp bisque for a while. Several sources say the shrimp heads add great flavor as well.

[@karimking912]

Thank you chef

[@ChefBillyParisi]

Thanks for watching!

[@mumssimplerecipes4245]

Thanks Super

[@ChefBillyParisi]

Thanks for watching!

[@cookingwithpap6762]

Billy. What culinary school did you go to?

[@shellycarter155]

Could I also use a few frozen crawfish that I won’t use otherwise? I know shrimp and crawfish are closely related. I’m just wondering if it would change the taste of this bisque in a negative way. Just asking… TIA! 🙂🙂🙂

[@francescayoung371]

Why will this not let me copy and paste

[@wiebkeb5758]

Is it ok to use the shrimp heads as well (taking them out before blending of course)? Would that add more flavour?

[@dondeka2086]

Ofcourse, the shrimp head is more potent than the shrimp itself

[@maddie6038]

I am planning to try this soon. I normally get the deshelled shrimps, is it okay to use just the shrimps?

[@renzodaihannya8644]

Get shell on and, head on, if possible, you’re missing out on tons of flavor without those.

[@kdoran709]

Man sounds like chef John from old uploads lol

[@chrisyoung6190]

You should be a chef.

[@brandonlasvegas]

🙏😋😎

[@charlessmith7911]

My fault, I found the clam chowder show thank you

[@SerenaHSerena77Elvis2]

To anybody that is watching this video. I have seen people use apple juice in place of the wine.

[@anafindlay4036]

MOLTO DELICIOSO😋😋😋😋

[@nimishamariam8274]

First comment

[@passiveagressive4983]

Who watching this had been intercepted by crappy KZbin adverts EVERY FIVE MINS🤬

[@2Wheels_NYC]

Real bisque is thickened with rice.

[@vnxdragon]

too much talking, easily a 6 minute video