Mildly spicy seafood soup. You could substitute an equal amount of crab meat or cooked sliced lobster for the shrimp. Use dry sherry to flavor instead of brandy if you make this substitution.

JAYDA
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.

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  • Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved shrimp.

Nutrition Facts

275.5 calories; 12 g protein; 9.5 g carbohydrates; 115.9 mg cholesterol; 781.1 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2006
Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice. Read More
(15)

Most helpful critical review

Rating: 3 stars
03/16/2011
I made the crab meat/sherry variation as the submitter suggested in her recipe description. I simmered the sherry with the stock rather than adding at the end - did not want the "raw" liquor taste. I think this would have been infinitely better without the curry. Very dominant and distracting. Also - too much butter to saute vegetables results in little "grease nodules" floating on the top of the soup. Not pretty. Read More
(13)
87 Ratings
  • 5 star values: 55
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/27/2006
Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice. Read More
(15)
Rating: 5 stars
08/27/2006
Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice. Read More
(15)
Rating: 3 stars
03/16/2011
I made the crab meat/sherry variation as the submitter suggested in her recipe description. I simmered the sherry with the stock rather than adding at the end - did not want the "raw" liquor taste. I think this would have been infinitely better without the curry. Very dominant and distracting. Also - too much butter to saute vegetables results in little "grease nodules" floating on the top of the soup. Not pretty. Read More
(13)
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Rating: 4 stars
09/07/2006
This was a very good and pretty easy-to-make recipe. It also had an "elegant" feel to it. I'd never bought chicken stock before but I managed to find some at my store. I bought some medium-size (51-60 count) shrimp since the recipe didn't specify a size and I thought they might be too big for this recipe but I thought they worked nicely. Also I wasn't sure if I should have left the tails on (some shrimp recipes do some don't and I don't know what the "rules" are) so I took the tails off. However I thought the brandy overpowered the other flavors quite a bit. Maybe a higher-quality brandy than what I had on hand would've tasted better or maybe I should just have reduced the quantity. In the end though this was the first recipe I've added to my recipe box in quite a while. I just may try it again this time with crab/lobster (and sherry) as the recipe description suggests. Thanks for a great recipe! Read More
(11)
Rating: 5 stars
02/05/2009
Oooh this was good! I roughly chopped up the shrimps for the bisque but garnished it with a huge tiger prawn (tiger shrimp? Not sure of the difference). I diced the onion a little chunkier than the celery and used a small splash of Marsala wine instead of brandy. The green onion sprinkles were pretty but next time I think I'll use fresh chives. This was super delicious. Thanks so much! Read More
(7)
Rating: 3 stars
11/27/2007
Sorry to say but I did NOT like the brandy in this one. Way too overpowering. I would make it again but probably completely omit the brandy. (And yes! I am a drinker!) Read More
(7)
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Rating: 5 stars
03/25/2009
This was amazing!!! I didn't have green onions or brandy and I used fat free half and half. My friend the gourmet cook was here and she raved about it all weekend. It is quick and easy and definitely a keeper. Thanks for the recipe. Read More
(7)
Rating: 4 stars
07/09/2011
This was a very good recipe. I didn't use the brandy and instead used cooking sherry before the flour. I used heavy whipping cream instead of the light cream. I also added a pinch of garam masala and garlic salt in the end to each serving because it needed a little something. Next time I will use only half the celery and substitute the green onions with fresh cilantro to give it a more authentic taste. Also I think I will use a little more tomato paste. All very minor tweaks that made this good recipe great! Read More
(6)
Rating: 4 stars
10/12/2006
Interesting flavor combination. A little salty for my tastes. But overall a great soup alternative from the standards. Read More
(6)
Rating: 5 stars
08/23/2010
This was a simple and amazing soup. My entire family loved it. I didn't have any brandy but put a few tablespoons of bourbon in at the end of cooking. I also added a sprinkle of cayenne to kick up the heat. It was FABULOUS! I have made it again and it is a permanent addition to the recipe box. Read More
(5)