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My review
Shrimp Bisque II
AFGLEZ
"Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste."
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Ingredients
1 h 15 m servings 481 calsOriginal recipe yields 15 servings
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Directions
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Prep
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Ready In
- In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
- In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
- Return strained mixture to a simmer in the saucepan. Pour in cream.
- Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Nutrition Facts
Per Serving: 481 calories; 38 g fat; 16.3 g carbohydrates; 15.1 g protein; 191 mg cholesterol; 604 mg sodium. Full nutrition
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Reviews
Read all reviews 6576 Ratings
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Most helpful positive review
9/21/2002
This recipe was FANTASTIC! I made this bisque soup, then poured the cooled soup into ziplock bag-lined 16oz cups, then froze. When completely frozen, I removed the soup filled ziplocks from th...
Most helpful critical review
1/13/2011
I'm not prone to giving bad reviews. This recipe has WAY too much paprika. I followed the recipe exactly, but omitted the alcohol (we don't drink). I think it would have been delicious with 1 t....
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9/21/2002
This recipe was FANTASTIC! I made this bisque soup, then poured the cooled soup into ziplock bag-lined 16oz cups, then froze. When completely frozen, I removed the soup filled ziplocks from th...
1/21/2005
This is the best seafood bisque recipe I have made yet. You could change the shrimp for crawfish or crab or combine them. Also, the trouble of straining out the shells is well worth the effort--...
2/18/2003
Awesome soup Angel! Whenever we boil shrimp for cocktail, we always save the broth and freeze it. It was nice to have all that pink broth on hand for the soup. The only thing I changed was subbi...
1/13/2011
I'm not prone to giving bad reviews. This recipe has WAY too much paprika. I followed the recipe exactly, but omitted the alcohol (we don't drink). I think it would have been delicious with 1 t....
9/7/2008
A miracle. I am a fairly inexperienced cook, and throughout the process I thought I had a disaster working. Accidentally used chicken stock rather than the seafood stock. At the end, this was th...
10/24/2009
This is AMAZING! After reading the reviews, I mistakenly thought, that since it was going involve so much work, that I would triple the recipe. All-day ordeal! But, I can only imagine what that ...
2/23/2008
this was delicious! it does take a bit of time to prepare but it is worth it. i actually doubled the amount of shrimp and put half into the simmering mixture in step two (in place of omitting ...
1/4/2011
Lots of work, but worth every minute. I used half and half instead of heavy cream, and it was still very flavorful. My only word of caution is to use a mesh strainer--or better yet, cheese cloth...