This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.

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  • Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)

  • Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.

  • Deglaze pan with brandy; add fish stock and simmer.

  • Thicken soup by adding small amounts of roux, each time mixing thoroughly.

  • Strain soup, pressing shells to extract all liquid.

  • In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.

Nutrition Facts

528 calories; 12.4 g protein; 24.4 g carbohydrates; 155.1 mg cholesterol; 884.7 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2003
I've been looking for a great shrimp bisque and I've certainly found it. Yes it's time consuming but worth the effort. I scaled the recipe to eight however I did use a whole pound of shrimp. The scaled down version asked for 3/4 of a cup of butter to make the roux. I felt that this was a little too much fat so I halved the amount of butter and flour and it was fine. Instead of fish stock I used the shrimp broth from previous shrimp cocktail appetizers that I had frozen and saved for this occasion. To cut down on the fat even further I boiled my shrimp instead of sauteeing and I used fat free half and half in lieu of heavy cream. I suggest straining the soup before you add your cream. Delicious! My whole family enjoyed this very much. Thanks! Read More
(23)

Most helpful critical review

Rating: 3 stars
08/03/2012
Sorry but this just did not do it for me. Overpowering brandy/sherry taste and lacking basic seasoning i.e. salt and pepper. Thanks for posting your recipe though. Read More
(4)
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/18/2003
I've been looking for a great shrimp bisque and I've certainly found it. Yes it's time consuming but worth the effort. I scaled the recipe to eight however I did use a whole pound of shrimp. The scaled down version asked for 3/4 of a cup of butter to make the roux. I felt that this was a little too much fat so I halved the amount of butter and flour and it was fine. Instead of fish stock I used the shrimp broth from previous shrimp cocktail appetizers that I had frozen and saved for this occasion. To cut down on the fat even further I boiled my shrimp instead of sauteeing and I used fat free half and half in lieu of heavy cream. I suggest straining the soup before you add your cream. Delicious! My whole family enjoyed this very much. Thanks! Read More
(23)
Rating: 5 stars
12/18/2003
I've been looking for a great shrimp bisque and I've certainly found it. Yes it's time consuming but worth the effort. I scaled the recipe to eight however I did use a whole pound of shrimp. The scaled down version asked for 3/4 of a cup of butter to make the roux. I felt that this was a little too much fat so I halved the amount of butter and flour and it was fine. Instead of fish stock I used the shrimp broth from previous shrimp cocktail appetizers that I had frozen and saved for this occasion. To cut down on the fat even further I boiled my shrimp instead of sauteeing and I used fat free half and half in lieu of heavy cream. I suggest straining the soup before you add your cream. Delicious! My whole family enjoyed this very much. Thanks! Read More
(23)
Rating: 4 stars
12/18/2003
This was very good. It is a little troublesom to make but if you like Bisque soup it is well worth it. We used it over linguini noodles and found it to be very good as a sauce also(just make it a bit thicker with the roo) Read More
(10)
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Rating: 4 stars
02/06/2009
Wonderful recipe!! Of course we all change them to meet our familys taste. I just added 2 12 oz whipped cream cheese and about a 1/4 cup of parmesan cheese. Will def cook this recipe for many yrs to come the whole family loved it!!!! Thankyou for posting!! Read More
(10)
Rating: 5 stars
12/18/2003
My whole family loved this. It was a bit time consuming but what good food isn't? I made it exactly as the recipe laid out. Next time I will cut back on the brandy some. I think I will also wait on adding the shrimp until just before serving. Read More
(8)
Rating: 4 stars
01/15/2005
I would have given this a 5 but it is different each time you make it. I have found that using clarified butter is important. Lots of work but usually worth the effort. Read More
(8)
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Rating: 5 stars
12/14/2009
Awesome but very time consuming made exactly as stated and next time would double the shrimp not engough. Yummmmmmie. Read More
(8)
Rating: 3 stars
08/02/2012
Sorry but this just did not do it for me. Overpowering brandy/sherry taste and lacking basic seasoning i.e. salt and pepper. Thanks for posting your recipe though. Read More
(4)
Rating: 2 stars
10/12/2016
I felt that the addition of heavy cream to a already thick roux-based sauce was too much. Additionally the fish stock replaced rather added to the shrimp flavour. I liked the use of Brandy. Read More
Rating: 1 stars
10/12/2019
Too many ingredients. Read More