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!
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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 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.
