Shrimp Bisque with Old Bay Croutons

Shrimp Bisque with Old Bay Croutons

🦐 Shrimp Bisque with Old Bay Croutons 🦐
🌺  Creme Fraiche, Chives, Edible Flowers 🌺

Whereas my previous Shrimp Bisque was hearty and rustic, the texture of this one is smooth and elegant. It is the same hearty-style recipe inspired by Emeril Lagasse and Ina Garten but at the end I simply purée the soup with an immersion blender. And instead of garnishing with jumbo sautéed gulf shrimp, here I top the bisque with buttery homemade Old Bay croutons.  A swirl of crème fraîche, snipped chives, and sometimes an edible flower finish it off.

Shrimp Bisque with Old Bay Croutons

Shrimp Bisque and Old Bay Croutons Recipes

Smooth-Style Shrimp Bisque

Shrimp Bisque with Old Bay Croutons
The full recipes that were inspired by both Emeril’s Shrimp Stock and Ina’s Shrimp Bisque are posted on my previous post “Hearty-Style Shrimp Bisque” here.

To make this smooth-style version, follow the hearty-style recipe, then blend with an immersion blender until smooth. Both ways are fantastic, just a matter of personal taste or perhaps the occasion…

How to Make Old Bay Croutons

Homemade Old Bay Croutons

Old Bay Seasoning is a classic seasoning that is great with seafood. Ingredients include: Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper and Black Pepper), and Paprika. Fans of Old Bay must try my popular “Old Bay Shrimp Cake Sliders” here  and check out the seasoning’s interesting history here.

Preheat oven to 375°F. Cut leftover homemade Artisan Bread into cubes. Place cubes in a large bowl and toss with an equal mixture of melted butter and olive oil until nicely coated but not soggy. Then season with a light amount of sea salt and fresh ground pepper, then plenty Old Bay. Toss again to distribute seasonings.

Spread the cubes on a baking sheet in an even layer. Bake until crispy and golden (about 15 minutes), tossing once halfway through.

Shrimp Bisque with Old Bay Croutons

To Plate
  • crème fraîche
  • chives, chopped
  • old bay croutons
  • edible flowers (these are violas)

Dilute crème fraîche with a little bit of water or milk or cream, to get a drizzle consistency. Ladle bisque into warm bowls. Drizzle crème fraîche on top. Swirl it into the soup with a chopstick. Sprinkle with chives. Mound croutons in the center. For a pretty presentation, decorate with an edible flower if available.

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