This low carb shrimp bisque has an unbeatable intense flavor.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
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”. When I lived in the UK, I was eating tapas in a restaurant with my aunt 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.
In a large pan, add shrimp (shell on, legs, tails – the lot!), stock (fish, vegetable or chicken), Dijon mustard, onion powder, tomato puree and heavy cream. Not very pretty, I’ll admit – but it gets better!
Mix well, bring to the boil, then simmer for five minutes. Let cool slightly, then transfer the mixture to a blender. Blend until smooth, then press through a fine sieve. Make sure you get every last drop of shrimpy goodness!
Stir in some extra cream, black pepper and a touch of brandy – if liked. Something like Madeira or Marsala would be an alternative to brandy. Reheat if necessary.
Serve garnished with chopped fresh parsley. The flavor is very intense, savory and delicious.
Low Carb Shrimp Bisque - amazing intense flavor! #lowcarb #lowcarbsoup #shrimpbisque Click To Tweet
- 1 lb shrimp shell on, heads removed
- 2 cups stock or broth fish, chicken or vegetable
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tbs tomato puree
- 4 tbs heavy cream divided
- salt and black pepper
- 1 tbs brandy optional
- Place the shrimp, stock, mustard, onion powder, tomato puree and 2 tablespoons of the cream in a large pan.
- Bring to the boil and then reduce to a simmer for 5 minutes.
- Let cool slightly, then add everything to a blender. Blend until smooth.
- Press the mixture through a fine sieve.
- Return the strained soup to the heat and add the remaining cream, brandy (if using), and season with salt and black pepper.
- Serve when desired temperature has been reached.
Carb count is not precise due to the nature of the recipe.
Best estimation is 4g net carbs per serving.