Get Cooking with Planet Shrimp

Ontario Shrimp Bisque

This dish is the perfect example of how to utilize every part of Ontario shrimp and be just as sustainable as the company it is coming from. As you continue to work with Planet Shrimp you can freeze and accumulate the shrimp shells to create a delicious stock or a fortified bisque like this one. This bisque is slightly thicker and bolder than most as it is used as a sauce as opposed to a soup. This sauce works great on steak, chicken, or even hearty roasted root vegetables.


Shells from 2 lbs of Planet Shrimp
2 tablespoons butter
1 bay leaf
1 tablespoon tomato paste
½ cup white wine
2 shallots, chopped
1 celery stalk, chopped
5 cloves garlic chopped
⅛ head fennel, sliced
1 large pinch saffron
½ lemon, zest and juice
¼  cup heavy cream
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 Litres water


  1. In a large stock pot, melt 1 tablespoon butter and roast shrimp shells over medium-high heat. Stir frequently with a wooden spoon, as this helps to bring out the colour in the shrimp shells.
  2. Stir in tomato paste until fully incorporated and deglaze with white wine. Add bay leaf and top with 2 litres of water. Cook for 30 to 45 minutes. Strain and set aside.
  3. In a medium pan, melt the remaining butter and saute the shallots, celery, and fennel. Add saffron.
  4. Once the vegetables are soft, puree the mixture in a blender and slowly add stock until you’ve reached a smooth consistency, slightly thicker than you would like.
  5. Slowly blend in the zest and juice of the lemon and the heavy cream. Adjust the consistency with more stock if needed.
  6. Pour blended sauce into a sauce pan and bring to a slow simmer over medium heat. Season with salt and pepper, and finish with chopped parsley and chives.