Traditional Greek Shrimp Bisque Soup (Garidosoupa)
A creamy and aromatic shrimp bisque made the Greek way—using whole shrimp, fresh herbs, vegetables, and a rich homemade seafood stock. A comforting classic from the Mediterranean coastline, deeply rooted in Greek island cuisine.
Equipment
- Large stockpot
- fine mesh strainer
- Immersion blender (or countertop blender)
- Chef’s knife
- Cutting board
Ingredients
For the Shrimp Stock
- 1 kg whole shrimp with heads and shells
- 2 tbsp olive oil
- 1 onion chopped
- 1 carrot sliced
- 1 celery stalk with leaves, sliced
- 1 leek sliced
- 2 garlic cloves crushed
- 2 bay leaves
- 1 small bunch parsley with stems
- Zest of 1 lemon
- 4 –5 whole black peppercorns
- 1/4 cup dry white wine optional
- 1.5 liters water
For the Bisque
- 3 tbsp olive oil or 2 tbsp butter + 1 tbsp olive oil
- 1 onion finely chopped
- 1 leek white part only, thinly sliced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 1 garlic clove minced
- 2 tbsp tomato paste
- 1/4 cup Arborio rice or medium-grain rice
- 1/4 cup dry white wine optional
- 1.2 liters shrimp stock from above
- 1/4 tsp sweet paprika
- Pinch of chili flakes optional
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
- 2 tbsp chopped fresh dill parsley, or fennel fronds
- Optional: 1/3 cup heavy cream or 2 tbsp full-fat Greek yogurt
Instructions
Make the Shrimp Stock
- Peel and devein the shrimp. Reserve the peeled shrimp for later and keep the heads and shells for stock.
- In a large pot, heat olive oil over medium heat. Sauté the shrimp shells, onion, carrot, celery, leek, and garlic until fragrant—about 8 minutes.
- Add the white wine (if using), and let it simmer for 2 minutes to evaporate the alcohol.
- Pour in the water, then add the bay leaves, parsley, lemon zest, and peppercorns.
- Simmer uncovered for 45–60 minutes. Occasionally skim off any foam that rises to the top.
- Strain the stock through a fine mesh sieve and discard the solids. Set the stock aside and keep it warm.
Prepare the Bisque
- In a large clean pot, heat olive oil (or butter) over medium heat. Add the onion, leek, carrot, and celery. Sauté gently for about 10 minutes until very soft.
- Stir in the minced garlic and tomato paste. Cook for 1–2 minutes until the paste darkens slightly.
- Add the rice and stir to coat in the vegetables and oil.
- Deglaze with white wine (if using). Cook for 2 minutes, then pour in the warm shrimp stock.
- Season with paprika, chili flakes (if using), salt, and pepper.
- Simmer uncovered for about 25 minutes, until the rice is fully cooked and soft.
Blend and Finish
- Remove the soup from heat. Blend thoroughly using an immersion blender, or transfer in batches to a countertop blender and blend until smooth.
- Return to low heat. Add the reserved peeled shrimp and simmer gently until pink and just cooked through—about 2–3 minutes.
- Stir in lemon juice and herbs. Add cream or yogurt if you prefer a richer soup.
- Taste and adjust seasoning if needed.
Serving Suggestions
- Serve hot with lemon wedges and fresh parsley or fennel fronds.
- Crusty bread or grilled pita makes a perfect side.
- Pairs beautifully with chilled white wine or ouzo.
Notes
Chef Tips
- Don’t skip shrimp heads—they add incredible depth to the stock.
- Want it even more traditional? Add a splash of ouzo or a dash of anise liqueur to the stock.
- Rice helps thicken the soup naturally, giving it that creamy bisque texture without needing cream.
- Store leftovers in the fridge for 2 days. Reheat gently without boiling to avoid overcooking the shrimp.