Don’t let those leftover shrimp shells go to waste, because this super easy-to-make creamy shrimp bisque is nothing short of …
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Creamy Shrimp Bisque Recipe
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Why will this not let me copy and paste
Thanx, Chef Billy Parisi, for another fantastic recipe.
Man we need to do this for our performance task in school
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?
Real bisque is thickened with rice.
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!
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.
This channel is different…. It’s like going back to school… like taking a class… THANK YOU!
Where can I purchase strainer you demo in your Shrimp Bisque Recipe?
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!
What if to add a coconut milk?
Can I use crab shell instead of shrimps?
What if we don't have shrimp shell. What else can be used
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!!!
the recipe is really good and killing on youtube i mean i love shrimps but i also love my digestion and for my digestion i have planet Ayurveda digesto plan
Man sounds like chef John from old uploads lol
Billy. What culinary school did you go to?
Thank you!! Chef 🙏🙏
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.
what about chrimp head? may i use it for bisque?
Very good explain!
To anybody that is watching this video. I have seen people use apple juice in place of the wine.
Can i just add star anise in place of the fennel? Fennel is a little pricey here
I am planning to try this soon. I normally get the deshelled shrimps, is it okay to use just the shrimps?
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 ❤️
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.
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