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Shrimp Bisque Recipe

Shrimp Bisque

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

Showing 21-30 of 157

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  • on November 19, 2011

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    I have made this recipe twice. The first time I could not find fish stock and used chicken and it was Awesome! The second time I found fish stock and it gave it such a horrible bite. Maybe it was the quality of fish stock, but I will only make this again with the chicken.

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  • on November 18, 2011

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    Out of this world good! I doubled this recipe as I had quite a few people here. Everyone raved at how delicious it was.

    I will be making this one again & again.

    Thanks Ina, you made me out to be a professional Chef!

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  • on November 06, 2011

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    This recipe was AWESOME. It was delicious with just the right seasoning. I added an extra 1/4 to 1/2 pound of shrimp to the recipe to give it extra flavor and thickness. The cayenne pepper gave it that "IT" factor without having too much heat. My whole family loves this. This is my new favorite soup recipe and I will continue to make it for friends and family.

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  • on November 03, 2011

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    Love this recipe! I used crawfish and a little lobster we had leftover from a seafood boil, instead of shrimp. As with other commenters, I used an immersion blender and did not puree it too smooth. I cut the stock just a little - to 3 2/3 cups - and garnished with chopped parsley and chunks of crawfish. Served it with crusty baguette and simple greens with Ina's creamy dijon dressing (from her Family Style cookbook. Totally fabulous!

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  • on October 16, 2011

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    Holy moly! I made this last night for a "Sweetest Day" dinner( I think only Ohio has this hallmark holiday!and it was amazing! For some extra protein, I added lump blue crab and lobster chunks. Had it for breakfast this morning too ; Delicious!

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  • on October 14, 2011

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    I LOVE this recipe ! I made it with shrimp stock that I made last year and froze. I used heavy cream instead of half and half....who cares about the calories when the bisque is so good ! Also, I used my immersion (stick blender. It's so much easier than pouring the soup into a food processor...it's one of my favorite kitchen gadgets. And, I added extra shrimp (cut in thirds which I roasted in the oven first (another Ina recipe ! to the bowl. Thanks, Ina....you did it again !!

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  • on October 13, 2011

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    This recipe made me feel like a gourmet chef. I made it as a first course for some friends that belong to a cooking group. They were so impressed they had me make it for their group. It was a hit again. Takes some time but it is worth it.

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  • on September 30, 2011

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    delectable! made it tonight to have with dinner. better than a restaurant!

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  • on September 07, 2011

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    I've been using this recipe since 2007, and it is the only one I've used for FOUR years! It's relatively simple, but more importantly, it is DELICIOUS. Just be careful not to chop the shrimp too small because it's easy to accidentally puree them.

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  • on September 03, 2011

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    After reading the reviews, I decided to make a thicker roux (butter and flour so my bisque would be thick enough. I also only pureed half my shrimp and cut the rest into about thirds to add more texture. I also added a couple of springs of fresh thyme and a squeeze of fresh lemon juice. Lastly, I added a little more heavier cream for more richness. This shrimp bisque is very rich and over the top, but it is so worth it. This is probably the most flavorful bisque I have ever made. Ina totally rocks and makes me look like a super star in the kitchen. Ina's recipes are practically full proof in my experience with using them. The only downside, I am always asked to host all the parties and holidays. Everybody else seems to want to only bring drinks and let me do all the cooking. Luckily, I love to cook and I love it even more using Ina's recipes. She hasn't let me down yet. I don't even have to test her recipes any more before serving guest.

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