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Bisque sauce from shrimp shells

Author
Cookinero 24 Nov 2025
660
Bisque sauce from shrimp shells

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

Bisque sauce from shrimp shells

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

Absolutely! Lobster, crab, or crayfish shells make excellent substitutes and will create different flavor profiles while following the same cooking method.
Properly stored in an airtight container, your bisque will keep for 3-4 days. The fat may separate - just re-whisk when reheating.
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.
Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in fridge and reheat gently, whisking continuously to maintain emulsion.
Thin it gradually with seafood stock, white wine, or light cream while reheating. Add 1 tablespoon at a time until desired consistency is reached.
Elevate seafood pasta, use as a luxurious soup base, incorporate into risotto, or serve as an elegant dipping sauce for grilled fish or shellfish.
Yes, as written. Double-check your tomato paste for additives. For creamier versions, use coconut milk instead of dairy additions.
Not recommended - this removes gritty shell fragments. For easier straining, line sieve with cheesecloth. Press solids to extract maximum 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.
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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