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My review
Shrimp Bisque I
194
MARBALET
"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
servings 528Original recipe yields 20 servings (16 to 20 servings)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Reviews
Read all reviews 811 Ratings
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Most helpful positive review
2/18/2002
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. ...
Most helpful critical review
8/2/2012
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.
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2/18/2002
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. ...
2/5/2009
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 y...
7/31/2001
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...
12/13/2009
Awesome but very time consuming, made exactly as stated and next time would double the shrimp, not engough. Yummmmmmie.
1/15/2005
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.
12/18/2002
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...
8/2/2012
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.
10/8/2016
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.