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

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

480.7 calories; 15.1 g protein; 16.3 g carbohydrates; 190.5 mg cholesterol; 604.4 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2003
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 the cup molds and had a dozen servings ready to defrost on a moments notice in my freezer. This recipe is not an easy one but VERY fun to make with a friend (you will probably need help with the cheese cloth straining - it's a slow messy strain). HIGHLY Recommend for taste show and fun challange to prepare. Serves nicely with fresh tomatoe grilled-cheese sandwiches. Thank you! Read More
(50)

Most helpful critical review

Rating: 2 stars
01/14/2011
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. paprika but 3 T KILLED it. I could hardly taste the beautiful homemade shrimp/onion stock and expensive storebought seafood stock. It could be personal preferrence but start out easy on the spices if you're going to choose this recipe. I guess I prefer a white sauce shrimp bisque as opposed to a more cajun style bisque so I'm pretty sure it's personal preferrence. You should know though before trying it. Read More
(19)
87 Ratings
  • 5 star values: 74
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2003
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 the cup molds and had a dozen servings ready to defrost on a moments notice in my freezer. This recipe is not an easy one but VERY fun to make with a friend (you will probably need help with the cheese cloth straining - it's a slow messy strain). HIGHLY Recommend for taste show and fun challange to prepare. Serves nicely with fresh tomatoe grilled-cheese sandwiches. Thank you! Read More
(50)
Rating: 5 stars
01/21/2005
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--they add so much flavor! When I peeled my shrimp, I made sure I threw away the feet and only put the big pieces of shell in my pot. This way, they were easier to get out. Also, I used chicken stock instead of seafood, and I added corn at the end so that it's a delicious shrimp corn bisque. Thanks for a GREAT recipe! Read More
(43)
Rating: 5 stars
11/09/2003
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 subbing evaporated skim milk for the cream. With the addition of a big salad and homemade bread, this meal was a great success! Read More
(38)
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Rating: 2 stars
01/13/2011
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. paprika but 3 T KILLED it. I could hardly taste the beautiful homemade shrimp/onion stock and expensive storebought seafood stock. It could be personal preferrence but start out easy on the spices if you're going to choose this recipe. I guess I prefer a white sauce shrimp bisque as opposed to a more cajun style bisque so I'm pretty sure it's personal preferrence. You should know though before trying it. Read More
(19)
Rating: 5 stars
02/23/2008
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 the shrimp shells) that way after the whole mixture simmered for 45 minutes, i could throw it all into a blender without having to pick out shrimp shells. the extra shrimp adds a lot of flavor and bulk. after pureeing it in the blender i put it in the fridge overnight, and reheated it the next day. After reheating it,i then added in the cream, spices, and more shrimp. wonderful! dinner party of 12 and everyone loved it! Read More
(16)
Rating: 5 stars
09/07/2008
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 the best shrimp bisque that I have ever tasted if I did make it myself. As I was cleaning the kitchen I kept dipping into the leftover bisque. I would highly recommend this recipe. Read More
(16)
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Rating: 5 stars
10/26/2009
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 quantity would have cost with a very similar flavor from the restaurant I always order it from. If it is your first time making it perhaps go the opposite way & reduce the recipe so you'll be prepared for the next time. Also I made one batch on the side with veg stock (Kitchen Basics brand!) for a friend and I couldn't taste a bit of difference in the end. DELICIOUS!...TIP!!!: consider getting a CHEAP mesh strainer if you can find one. Three days later and I'm still trying to pick/brush/spray all of the shrimp shell mixture out of my fine mesh strainer! Read More
(13)
Rating: 5 stars
01/05/2011
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 in the mesh strainer. Don't try to use only cheese cloth to strain because it has a hard time holding up to the thickness of the sauce. Lacking a mesh strainer as an emergency fix I put my cheesecloth into a colander and strained it that way. Read More
(12)
Rating: 5 stars
05/06/2007
This is probably the best recipe I've found on this site. Unbelievable! Read More
(11)