Shrimp Bisque I
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.
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.
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 MoreSorry 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 MoreI'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!
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)
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!!
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.
Awesome but very time consuming, made exactly as stated and next time would double the shrimp, not engough. Yummmmmmie.
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.
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.
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.
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