Shrimp Bisque - Barefoot Contessa - Ina Garten

Total Time
Prep 45 mins
Cook 0 mins

Ingredients Nutrition


  1. Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes.
  2. Strain and reserve the stock.
  3. Add enough water to make 3 3/4 cups.
  4. Meanwhile, heat the olive oil in a large pot or Dutch oven.
  5. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
  6. Add the garlic and cook 1 more minute.
  7. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
  8. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
  9. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
  10. In the same pot, melt the butter.
  11. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon.
  12. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.
  13. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling.
  14. Season, to taste, and serve hot.


Most Helpful

This was sooo good. I already had shrimp stock in the freezer so thawed that. Made half a recipe but added ravioli. Loved all the flavor from the sherry and brandy, it really added to the onion and garlic.

adopt a greyhound April 03, 2014

This was absolutely wonderful! I DID make some changes, so that's the only reason I gave it four stars instead of five. I doubled the recipe and pureed only about 2/3 of the shrimp mixture until smooth. I then coarsely chopped the rest of the shrimp and added to the bisque. As lovely as the taste was, I like mine to have a bit of a bite. So I added a few shakes of vindeloo powder. That put it over the top and it was AWESOME! Yum. Will be making it again.

Lisa Marier March 16, 2010

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