Sous Vide Shrimp Bisque

Vacuum sealer/ziplock bags; sous vide water bath; large pot; wooden spoon; ladle; knife; cutting board

10 minutes

60 minutes

French

Sous Vide, Shrimp, Bisque, Seafood Soup

Main Course

Sous Vide

Gluten Free

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500g shrimp (peeled and deveined)

2 tablespoons olive oil

1 onion (diced)

2 cloves garlic (minced)

1 teaspoon paprika

1 teaspoon dried thyme leaves

2 tablespoons tomato paste

500ml fish stock or vegetable stock

250ml cream or coconut milk

Salt and pepper to taste

Preheat your sous vide water bath to 140°F/60°C.

Place the shrimp in a vacuum sealed bag with the olive oil and season with salt and pepper. Seal the bag using the water displacement method and place it in the preheated water bath for 20 minutes.

Meanwhile, heat a large pot over medium heat and add the onion, garlic, paprika, thyme leaves and tomato paste. Cook for 5 minutes until fragrant.

Add the fish or vegetable stock to the pot and bring to a boil then reduce heat to low and simmer for 15 minutes.

Remove the shrimp from the sous vide bag and add it to the pot along with any juices from the bag. Simmer for another 10 minutes until shrimp is cooked through.

Add cream or coconut milk to the pot and stir until combined then season with salt and pepper if needed. Simmer for another 5 minutes until heated through then remove from heat.

Serve hot with crusty bread or crackers if desired!

Calories – 590 kcal, Fat – 30 g, Carbohydrates – 25 g, Protein – 40 g

This delicious Sous Vide Shrimp Bisque is a creamy seafood soup that can be prepared in just an hour! The shrimp are cooked sous vide before being added to a flavorful broth of onion, garlic, paprika, thyme leaves and tomato paste before being finished off with cream or coconut milk for extra richness! Enjoy this comforting soup on its own or serve it with crusty bread or crackers!

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The region of Provence is known for its use of olive oil and herbs in dishes, such as ratatouille and bouillabaisse.