This low carb shrimp bisque uses every part of the shrimp and has an unbeatable intense flavor! Keto, gluten free, and LCHF recipe.
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How is a bisque different from a soup? Well, I consulted Wikipedia:
It is thought the name is derived from Biscay but the crustaceans are certainly bis cuits “twice cooked” for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream.
The key point here is “in their shells”. Back in 2009 when I lived in the UK, I was eating tapas in a restaurant with my aunt (sadly no longer with us) and I was moaning that the shells were on the shrimp and I'd have to peel them off – I didn't mind the effort but lots of amazing flavor was coated to the shells! She had a simple solution. Eat the shells. REALLY? She managed to convince me that in certain dishes it works to eat the shell. And, she added, you should try making a bisque, which uses the whole shrimp – head and all! A few days later she sent me her recipe. Cautiously, I tried it. I can honestly say it was fantastic!
So here is a low carb version of the recipe. I ran into three complications.
- Finding anywhere near me that had whole shrimp for sale – head and shell intact
- Working out the carb content of a shrimp shell, which isn't usually eaten
- Realizing that the shells are actually strained out before eating, so can't really be included in the nutritional data – or could they?
So, as long as you understand all these issues – here is an absolutely AMAZING shrimp bisque that you have to try. And if you can only buy shell-on, head-off shrimp, try the recipe anyway – it will still be good! I found mine in a European-Polish supermarket – 1lb of shrimp for just $4.99!
How to Make Low Carb Shrimp Bisque
In a large saucepan, add shrimp (shell on, legs, head, tails – the lot!), stock (fish, vegetable or chicken), Dijon mustard, onion powder, and tomato puree or canned tomato sauce. Mix well, bring to the boil, then simmer for five minutes.
Let cool slightly, then transfer the mixture to a blender. Blend until smooth.
Press through a fine sieve – I wipe down the original saucepan, then put the sieve over the pan. Make sure you get every last drop of shrimpy goodness! Discard anything left in the sieve.
Stir in some heavy cream, black pepper and a touch of brandy – if liked. Something like Madeira or Marsala would be an alternative to brandy. Reheat if necessary.
Meanwhile, I like to garnish the bisque with a couple of shell-on shrimp that I simply pan-fry.
Pour the bisque into two bowls, add a swirl of cream, and garnish with the shrimp.
Low Carb Shrimp Bisque - amazing intense flavor! #lowcarb #lowcarbsoup #shrimpbisque Click To Tweet
- 1 lb raw whole shrimp, shell on, head on
- 2 cups broth (fish, chicken or vegetable)
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tbs tomato puree or 2 tbs canned tomato sauce
- 4 tbs heavy cream
- 1 tbs brandy, optional
- salt and black pepper
- 2 additional whole shrimp, head removed, to garnish
- Extra heavy cream, to garnish
- In a large saucepan, add shrimp, broth, mustard, onion powder, and tomato. Mix well, bring to the boil, then simmer for five minutes.
- Let cool slightly, then transfer the mixture to a blender. Blend until smooth.
- Press through a fine sieve - I wipe down the original saucepan, then put the sieve over the pan. Make sure you get every last drop of shrimpy goodness! Discard anything left in the sieve.
- Stir in some heavy cream and brandy (if using). Taste for seasoning and add salt and pepper to taste. Reheat if necessary.
- Meanwhile, pan fry the two additional shrimp for the garnish.
- Pour the bisque into two bowls, add a swirl of cream, and garnish with the shrimp.
Carb count is not precise due to the nature of the recipe.
Best estimation is 4g net carbs per serving (half the recipe).
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Nutrition InformationYield 2 Serving Size Approx. 1 cup
Amount Per Serving Calories 368Total Fat 14gSaturated Fat 7gCholesterol 612mgSodium 2665mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gProtein 32g