Gluten-Free Shrimp Bisque

Ingredients

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• 1 lb peeled and deveined shrimp
• 4 cups gluten-free chicken or vegetable stock Shop
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 tbsp tomato paste Shop
• 1 13.5-oz can unsweetened coconut milk (full-fat) Shop
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery, and sauté until they begin to soften, about 5-7 minutes. Stir in the minced garlic and tomato paste and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the peeled and deveined shrimp to the pot. Cook, stirring occasionally, until the shrimp turn pink and opaque, about 3-4 minutes (145°F, USDA minimum for shellfish). Remove the shrimp from the pot and set aside on a plate, leaving any rendered juices in the pot.
3. 3 Pour the gluten-free chicken or vegetable stock into the pot. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, until the vegetables are very soft. Purée until completely smooth with an immersion blender, or carefully in a blender in batches with the lid vented (live tip 2).
4. 4 In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to cook and stir for about 5 more minutes, or until the bisque has thickened to your desired consistency.
5. 5 Stir in the unsweetened coconut milk, salt, and black pepper. Return the cooked shrimp to the pot and heat through for 1-2 minutes, just until warmed. Taste and adjust seasonings as needed before serving.
6. 6 Ladle the hot gluten-free shrimp bisque into bowls. Garnish with fresh chopped parsley for a burst of color and freshness. Serve immediately and enjoy this comforting, dairy-free delight.

Nutrition (per serving)

Tips & Notes

• Keep the shrimp shells and simmer them in the stock for 15 minutes, then strain. It gives the bisque a much deeper flavor.
• Blend the vegetable base until smooth before the shrimp go back in, for a true bisque texture.
• Chop the cooked shrimp into bite-size pieces before returning them, so every spoonful gets some.

Common questions