Shrimp Bisque

1 lb raw peeled and deveined shrimp (pat dry with a paper towel)
2 tablespoons olive oil
1 large leek
Salt (to taste)
Pepper (to taste)
2 garlic cloves, minced
Crushed red pepper flakes (to taste)
1/3 cup brandy
1/4 cup dry sherry
4 tablespoons olive oil for the roux
4 tablespoons flour
4 cups seafood stock*
1 cup half and half
1 cup heavy cream
1/3 cup tomato paste
5 ounces Asiago cheese
Fresh chopped parsley for topping

* I went to 5 different grocery stores and could not find seafood stock. Only one place carried it but the container on the shelf expired two months ago. I substituted with vegetable stock.


Turn the Ninja 3-in-1 to STOVETOP HIGH, add a few tablespoons of olive oil and let it heat up.

While the Ninja is heating, cut the leeks into thin slices using only the white and light green part.


Put the leeks into a bowl of water to rinse. You’ll see the grit fall to the bottom of the bowl. Lift the leeks out of the bowl and drain the leeks well and pat dry. (I used a salad spinner.)


Add the leeks to the Ninja pot and sprinkle with salt and pepper. Stir well to coat the leeks with the oil, salt and pepper. Cook until softened, about 5-6 minutes.


Add in garlic, red pepper flakes, shrimp and a little more salt and pepper. Stir well and cook for 4-5 minutes, until shrimp is pink.


Add in the brandy and sherry, cooking for 5 more minutes then turn off heat.

Transfer the entire mixture to a cutting board and coarsely chop. (You can also transfer to a food processor pulse it to coarsely chop; I was too lazy to dust off the food processor.)


Turn the Ninja to STOVETOP MEDIUM. Add in 4 tablespoons of olive oil and once it’s sizzling, add in the flour and whisk well to create a roux. Cook for 2-3 minutes. (Normally butter is used to create a roux but I was being different.  JAAAANE!!)


Add in the half and half and heavy cream, stirring well until it has thickened up a little.


Whisk in the stock and tomato paste, stirring it well so that it is smooth.

Add the Asiago, stirring until the cheese melts.


Add the shrimp mixture back into the soup and reduce the heat to STOVETOP LOW. Stir it well and keep an eye on it and stirring occasionally. I let it simmer for about 15 more minutes. Go on, click on that picture to make it biiiiig.


While it simmered I put a salad together.


Served with a side salad and some crusty bread that has been spread with olive oil and garlic and sprinkled with Parmesan cheese and toasted.


Tags: , ,

Categories: Soups & Salads

6 Comments on “Shrimp Bisque”

  1. Tuesday, August 19, 2014 at 1:16 am #

    Beautiful execution

    • Tuesday, August 19, 2014 at 6:16 pm #

      Thank you, Doni! 😀

  2. Cindy Pershin
    Tuesday, August 19, 2014 at 7:53 am #

    It all looks delicious!!!!!

    • Tuesday, August 19, 2014 at 6:17 pm #

      Thank you, Cindy! It was rich and therefore very filling. I will make this again this winter but play with the recipe a bit I think.

  3. Jane Kalin
    Tuesday, August 19, 2014 at 8:00 am #

    I can’t stop scrolling through this. Like with a great movie that I’ve seen over and over, I see something new each time I look at this! Today, it’s the pristine bowl and crystal clear water bathing the simply beautiful leeks. You make even that magical. Mrs. Beans, I see your ‘Shrimp Bisque’ in my very, very, very near future. ..Like, any day now. THANK you.

    • Tuesday, August 19, 2014 at 6:18 pm #

      Thank YOU, Jane!!

      I plan to play with this recipe a bit more and make it again in the colder months.

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