Shrimp Bisque, But Make It Pasta: Spilled Milk #196

The ultimate freezer hack? A soup, a sauce, a flavor boost for risotto or paella....

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I love shrimp bisque, or crab or lobster bisque, and sometimes I hybridize them with a blend of shells, or different stocks. This base recipe is one I return to again and again because I always keep a bag in my freezer for leftover lobster bodies, crab shells, shrimp shells and so on.

Now for years I have been saying save your bones from roast chickens, save your veg scraps, save your shellfish shells … and I do, in three different bags in my freezer. When my gallon bag is full, I make stocks, soups or shellfish bisque. If there is a more elegant or delicious way to utilize food that would otherwise go to waste, I don’t know what it is.

So, I always make two quarts whenever I have the shells from two to three pounds of shells AND a quart of broth from crab/lobster shrimp shells or fish stock. Those recipes are below, and it’s a great way to save money since you are getting meals from the fish filets and/or the shellfish meats and secondary meals from the stocks/broths you can make with them.

For those who are new to cooking, shrimp bisque is a classic French soup known for its rich and creamy texture. The dish, traditionally made with shellfish, originated in France during the 17th century, showcasing the culinary creativity of French chefs.

Its name comes from the Bay of Biscay in France, a place with an abundance of seafood. Shrimp bisque became popular among the aristocracy (they were the only ones who had cooks until after the French revolution) and later spread to restaurants worldwide, becoming a staple in French cuisine. The soup is often thickened with cream, rice, or bread, lending a velvety consistency and deep flavor. I use a few tablespoons of rice.

And here, I use it for a sauce for fettucine. Plus, I had a quart left over for use as a soup or more pasta, or even to finish a risotto! One IMPORTANT note: I kept this very simple. When you heat the bisque in a small pot to sauce pasta, try adding some fresh thyme and a teaspoon of good sherry. If serving as a soup, serve with herby lemony croutons and a few poached or sautéed shrimp as garnish — or use the bisque as a sauce for grilled head-on shrimp.

Recipe: Shrimp Bisque (in this case, served with pasta)