Shrimp Bisque

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This was amazing! I used two cups of half and half and 2 cups of whole milk, next time I will use 4 cups of lowfat milk. I did use the brandy, basic brandy, it cooks out, you barely taste it but it gives it great flavor.
It was very rich and delicious, worth the time, a huge hit at my house. Serve it in a very small bowl, like a true cup of soup and that is all you need.
This tasted like something you would get in a fine New Orleans restaurant.

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Loved it, Loved it, Loved it...I used sherry because that was all that I had on hand(I'm more of a wine kind of girl, added a shallot, 3 cloves of garlic and the bisque was history. I also like my bisque a little chunky, so I pulsed the veggies and added them to the soup (and I am glad that I did. Good job Tyler...good looking and an A chef:O

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Yes, Tyler does provide for removing the shells, thyme and bay leaf--he calls for straining the bisque after the cream is heated. You are to strain into a clean pot, chop the shrimp and discard the shells. stems and leaf!
The soup was delicious, but the cream made it too rich for me. I will make it again, using half and half as a replacement for most of the cream.

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Great recipe except you left the shells in the pot, and the bay leaf, AND what about the thyme sprigs. I'm sure this is an oversight. Just wanted to keep everyone on their toes, not to mention the roughage you might get from this dish!

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This was the easiest and most delicious shrimp bisque recipe ever. We used 1/2 & 1/2 instead of heavy cream... still delicious. Couldn't wait to share it with my friends.

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It could not have been easier and turned out great!
I just made a few changes to suit my taste, and its perfect!:
I added 3 large cloves of sliced garlic to the veggies
Instead of 1/4 cup brandy, I put 1/2 cup (OH YEAH!
Instead of 2 tblsp tomato paste, I put a whole small can.
Added 2 tsp red chili pepper flakes to give it a spicy kick
Increased flour to 4 tblsp
Heavy Cream is against my religion, so instead I used 2 cups whole milk and 2 cups Half and half. Tastes just as smooth and creamy.
I deglazed the pan with 1 small bottle of clam juice and enough water to covering everything. It gives it more of a seafood taste. I couldnt find seafood stock, so I improvised.
Used a combo of shrimp, scallops & lobster meat. After the broth was cooked, I turned the heat to a bare simmer and put the seafood in so as not to overcook it. Put a lid on it and let it simmer for about 15 min. Served with crusty Italian ciabata bread.

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I follow the instructions to the T and the result was out of this world. I will definately make it again. I am planning a dinner party and this will be my opening plate. I can't wait!

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I LOVED LOVED LOVED this bisque! It was easy to make and it tasted delicious! Needless to say, it didn't last very long!

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I cooked this for a cocktail party for the first time (yes, chancy and it was a hit. I wasn?t very happy with it though and would give it 3 stars, but everyone enjoyed it so it gets another. I thought the heavy cream was over powering. I bought the cheapest cream so that may have made a difference. I also doubled the recipe, but didn?t have time to extend the cooking time so I may not have extracted enough flavors from the veggies. I also had to use the zest of a whole orange to get that essence to emerge. I seemed like it could have used some more flavor. Maybe some garlic or green onion or another said nutmeg was good. One pound of shrimp is enough (I used 2lbs. Again, that is a lot of cream and would like to do it with less.

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This is a wonderful shrimp bisque...smooth and creamy, with loads of flavor...
Easy to follow with a great outcome.... thanks, Tyler