Description
This Rich and Creamy Shrimp Scampi Bisque Soup is a luxurious and velvety seafood dish that combines succulent shrimp sautéed in buttery garlic, a splash of white wine, and rich cream. Finished with a touch of fresh lemon juice, this bisque offers a perfect balance of flavors in a smooth, comforting soup.
Ingredients
Scale
Main Ingredients
- 1 lb shrimp, peeled
- 3 tbsp butter
- 3 cloves garlic, minced
- ½ cup white wine
- 1 cup heavy cream
- 1 tbsp fresh lemon juice (approximately)
Instructions
- Sauté the Shrimp: In a large skillet over medium heat, melt the butter and add the peeled shrimp. Cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside, leaving the butter in the pan.
- Cook the Garlic: Add minced garlic to the butter in the skillet, sautéing for about 1 minute until fragrant, but not browned to avoid bitterness.
- Deglaze with White Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 3-4 minutes.
- Add Cream and Simmer: Stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes so the flavors meld and the soup thickens slightly.
- Blend the Soup Lightly: Using an immersion blender or regular blender in batches, blend the soup lightly to create a smooth but slightly textured bisque.
- Add Shrimp Back: Return the sautéed shrimp to the creamy bisque and heat through for an additional 2 minutes.
- Finish with Lemon Juice: Stir in fresh lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- Use dry white wine for best flavor and to avoid added sweetness.
- Careful not to overcook shrimp initially to keep them tender.
- For a thicker bisque, simmer longer or add a small amount of cornstarch slurry.
- Garnish with fresh chopped parsley or chives if desired.
- This soup can be prepared ahead and reheated gently to maintain creaminess.