Shrimp Bisque I

Name: Shrimp Bisque I
Yield: 16 to 20 servings
Ingredients: 2 cups butter; 4 cups all-purpose flour; 1 pound medium shrimp - peeled, deveined and shells reserved; 12 ounces shrimp shells; ¼ cup clarified butter; 1 large onion, finely diced; 1 clove garlic, minced; 2 tablespoons paprika; 3 tablespoons tomato paste; ½ cup brandy; 4 quarts fish stock; 4 cups heavy cream, heated; ¾ cup dry sherry; ¼ teaspoon hot pepper sauce; 1 dash Worcestershire sauce; 1 teaspoon Old Bay Seasoning TM

Rating: 3.67 stars

12 Ratings
8 Reviews
1 Photo

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.

By MARBALET

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Recipe Summary

Servings:

Yield:

16 to 20 servings

Nutrition Info

Directions

Step 1
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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Step 2
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.)
Step 3
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.
Step 4
Deglaze pan with brandy; add fish stock and simmer.
Step 5
Thicken soup by adding small amounts of roux, each time mixing thoroughly.
Step 6
Strain soup, pressing shells to extract all liquid.
Step 7
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

Per Serving:

528 calories; protein 12.4g; carbohydrates 24.4g; fat 40.5g; cholesterol 155.1mg; sodium 884.7mg. Full Nutrition

Reviews (8)

Most helpful positive review

LINDA MCLEAN

12/19/2003

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

Helpful

(23)

Most helpful critical review

pelicangal

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

Helpful

(4)

12 Ratings

5 star values: 3
4 star values: 5
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LINDA MCLEAN

12/18/2003

Helpful

(23)

SUZEEE

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

Helpful

(10)

LB373

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

Helpful

(10)

KENISTON

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

Helpful

(8)

BLUEROADS

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

Helpful

(8)

randiehm

12/14/2009

Awesome but very time consuming made exactly as stated and next time would double the shrimp not engough. Yummmmmmie. Read More

Helpful

(8)

pelicangal

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

Helpful

(4)

Renan Lopes

Allstar

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

henryvonfricken

10/12/2019

Too many ingredients. Read More

Back to Shrimp Bisque I

All Reviews for Shrimp Bisque I

- of Reviews

Shrimp Bisque I

Servings Per Recipe: 20
Calories: 528

% Daily Value *

protein: 25 %

carbohydrates: 8 %

dietary fiber: 5 %

sugars:

fat: 62 %

saturated fat: 123 %

cholesterol: 52 %

vitamin a iu: 37 %

niacin equivalents: 56 %

vitamin b6: 8 %

vitamin c: 5 %

folate: 15 %

calcium: 12 %

iron: 16 %

magnesium: 10 %

potassium: 10 %

sodium: 35 %

thiamin: 23 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Shrimp Bisque I

1 of 8

All Reviews

LINDA MCLEAN

12/18/2003

Helpful

(23)

SUZEEE

12/18/2003

Helpful

(10)

LB373

02/06/2009

Helpful

(10)

KENISTON

12/18/2003

Helpful

(8)

BLUEROADS

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.

Helpful

(8)

randiehm

12/14/2009

Awesome but very time consuming made exactly as stated and next time would double the shrimp not engough. Yummmmmmie.

Helpful

(8)

pelicangal

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.

Helpful

(4)

Renan Lopes

Allstar

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.

henryvonfricken

10/12/2019

Too many ingredients.

1 of 1 Shrimp Bisque I

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Shrimp Bisque I

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Shrimp Bisque I

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Shrimp Bisque I

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Shrimp Bisque I