Seafood bisques are one of my favorite comfort foods. Shrimp bisque is especially delightful. This shrimp bisque is paleo. The only form of dairy in it is butter, which of course can be modified to a different fat. However, butter tastes the best!
It is a simple soup to make. You can make a big batch of it, but make sure that you eat it fast as seafood goes bad quickly. It shouldn’t be too hard to do this because this soup is delicious!
Below I am giving you a basic shrimp stock recipe. It is one of the fastest bone broths to make. Once you have a shrimp or a seafood stock as a base, you are ready to make the soup!
- Heads, tails and shells of approximately 1 lb of wild caught shrimp
- Optional: onions, garlic, carrots and celery or their peelings for additional flavor
- Filtered water to cover shells and optional vegetables
- Raw apple cider vinegar
- Take the heads, shells and tails of the shrimp and place in a pot.
- Fill the pot with filtered water until the water is covering at least one inch above the shells.
- Put a few splashes of raw apple cider vinegar in the water.
- If you have time, wait for 30 minutes to an hour for the apple cider vinegar to leach the minerals from the shells. Optional: you may add onions, garlic, carrots and celery to the stock or the peelings of these vegetables for additional flavor. If you are adding them, make sure to pour additional filtered water in the pot to cover them.
- Bring the water to a boil and skim off the scum that comes to the top.
- Toss out the scum, which is off flavors, into the sink.
- Bring the temperature down and let the stock simmer for 30 minutes.
- After it has simmered for 30 minutes, strain the stock. It is now ready for consumption.
- For the bisque:
- 2 quarts homemade shrimp or seafood stock
- 1 can (13.5 oz) full fat coconut milk
- 2 cups cubed butternut squash
- Sea salt and freshly ground black pepper to taste
- 1 tsp organic garlic powder
- For the shrimp:
- 1 lb peeled and deveined wild caught shrimp
- Olive oil for marinating
- Sea salt and freshly ground black pepper for marinating
- 2 large cloves organic garlic, chopped, for marinating
- Grass fed butter to cook the shrimp (1 tbsp) or fat of choice
- Soup toppings (optional):
- Chopped organic green onions
- Chopped organic fresh cilantro
- Freshly ground black pepper
- Grated grass fed asiago cheese
- Marinate shrimp in the olive oil, fresh garlic and sea salt and black pepper. If possible, do this ahead of time so the shrimp will have marinated overnight.
- Place all ingredients for the bisque into a large pot and let it come to a boil. Cook until the butternut squash is fork tender.
- While the soup is cooking, heat up a pan to medium heat with the butter for the shrimp and begin sauteing the marinated shrimp. Shrimp cooks rapidly, so be sure to watch it closely. They are finished when they are pink on all sides.
- Puree the soup with an immersion blender.
- Begin ladling the soup into bowls. Add the cooked shrimp and toppings into each bowl and serve. Bon appetite!