Bisque sauce from shrimp shells

Name: Bisque sauce from shrimp shells
Total time: 50 min
Yield: 1
Cuisine: European
Ingredients: Shrimp shells - 200 g; Onions - 100 g; Carrots - 60 g; Garlic - 5 g; Tomato paste - 90 g; Water - 600 g; Vegetable oil - 51 g

Cookinero 24 Nov 2025

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Bisque sauce made from shrimp shells is a great addition to fish or seafood dishes. It is also suitable for mashed potatoes. Many cooks believe that the taste and aroma of the sauce directly depends on the quality of the shells.

How to cook Bisque sauce from shrimp shells

Step 1

Heat vegetable oil in a thick-bottomed saucepan. Add onion and garlic. Fry for 4 minutes until golden brown. Pour in tomato paste and stir. Simmer for 1 minute. Then add carrots and shells. Salt and pepper. Stir again. Leave for 3 minutes. Pour in water, bring to a boil over high heat. Then reduce heat to low and cook the sauce for 40 minutes. Pour the contents of the saucepan into a blender bowl. Grind into a puree. Rub the sauce through a sieve to remove shell particles.

Bisque sauce from shrimp shells - FAQ About Ingredients, Baking Time and Storage

Can I use other seafood shells besides shrimp for this bisque sauce?

Absolutely! Lobster, crab, or crayfish shells make excellent substitutes and will create different flavor profiles while following the same cooking method.

How long can I store shrimp bisque sauce in the refrigerator?

Properly stored in an airtight container, your bisque will keep for 3-4 days. The fat may separate - just re-whisk when reheating.

What's a vegetarian alternative to shrimp shells for this recipe?

Create umami depth using dried shiitake mushrooms or kombu seaweed. Add 1 cup chopped mushrooms with carrots for texture, and use vegetable broth instead of water.

Can I make this sauce ahead and freeze it?

Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in fridge and reheat gently, whisking continuously to maintain emulsion.

My sauce turned out too thick. How can I adjust the consistency?

Thin it gradually with seafood stock, white wine, or light cream while reheating. Add 1 tablespoon at a time until desired consistency is reached.

What are some creative ways to use this bisque sauce?

Elevate seafood pasta, use as a luxurious soup base, incorporate into risotto, or serve as an elegant dipping sauce for grilled fish or shellfish.

Is this recipe gluten-free and dairy-free?

Yes, as written. Double-check your tomato paste for additives. For creamier versions, use coconut milk instead of dairy additions.

Can I skip straining the sauce through a sieve?

Not recommended - this removes gritty shell fragments. For easier straining, line sieve with cheesecloth. Press solids to extract maximum flavor.

How can I intensify the seafood flavor?

Add a teaspoon of fish sauce or a pinch of crushed nori when blending. For deeper flavor, roast shells at 400°F for 10 minutes before simmering.

What can I do if I don't have a high-powered blender?

An immersion blender works well directly in the pot after cooking. Strain more carefully to catch any unblended bits. You may need to blend longer.

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Bisque sauce from shrimp shells

How to cook Bisque sauce from shrimp shells

Step 1

Bisque sauce from shrimp shells - FAQ About Ingredients, Baking Time and Storage

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