Shrimp Bisque

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Ingredients came to together in perfect harmony to produce a silky, smooth creation with a flavor that makes you just say, "mmmmm". Add in that yummy snap when you bite into a piece of shrimp and you're talking awesome. Followed instructions exactly and have finally found the perfect Shrimp Bisque. Thanks for sharing, Tyler.

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Sorry- I followed this recipe exactly- except for using Sherry instead of Brandy.
I had to doctor the heck out of it (spice wise.
I added Louisiana Hot Sauce, lots of white pepper, and Old Bay Seasoning just to get some flavor.
It was not an "Ultimate" in my opinion.
Anyone know of a good Shrimp Bisque recipe? I'm still looking :-

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You did idt agian Tyler. Very creamy and delicious. Randy said it was the best food he ever ate. He just got out of prison though. We followed the recipe EXACTLY and it could not have been more perfect. Will be mking this again and again...thnaks once gain Tyler!

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This is the classiest and yummiest soup! Made a batch as a trial run for a Christmas soup. My boyfriend said this was the BEST soup he has ever had! I used Sherry which is all I had in the ol' liquor cabinet and it turned out awesome. Marinate the shrimp in some Old Bay seasoning to give a little kick. Thanks Ty!

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This was a really impressive dish but it was so easy to make. I also added crab and it really gave it some heartyness. I also added 1 tsp of fresh ground nutmeg, and some lemon juice to bring out more of the citrus. Perfect meal for a cold day.

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This bisque was delicious. I had a few problems though. I added too much water. I guess I went over the "covering the vegetalbles" limit. I was thinking that I would just get more soup (I was having a crowd but instead it didn't thicken enough and diluted it to the point where the taste was compromised. I added more tomato paste and some salt and it was fine. But I'm sure it would have been amazing if I hadn't made that one mistake. I will definitely make this again! The crowd I had seemed to like it.........

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Living on the gulf coast, I am so lucky to have fresh seafood to use. I made the stock with shrimp and crab shells. I also added crab meat, black mussels, some sour cream and parmesan cheese.

My friends raved about this stuff, they want it every time we eat.

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If you want to look like a gourmet chef without the hassle, then this is the recipe for you. Tyler has done it again. Rick

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The orange zest brings a whole new dimension to classic bisque. I am from New Orleans originally and was brought up with shrimp bisque made in various ways. This is my new found favorite! It was so easy to make and although I added sherry (plus the brandy and a clove of garlic, I worked with your recipe. I think this would be a great course for a holiday meal.
Butter and cream are integral parts to a bisque and I did not find this greasy at all. I am sure the French don't either.
Thanks for another great recipe.

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Well first off, I'm from Vancouver, BC (Canada and we have had a really hot/dry summer until this past weekend. So I decided it would be nice to switch up dinner, and have soup and salad...I read all of the reviews, and opted to follow the below: with the exception I switched up the Brandy with Sherry. I deglazed the pan with 3/4 c of sherry, and then added the last 1/4 c of sherry when the vege's etc were strained, and the soup was re-heating prior to adding the shrimp.. A good 10 mins prior..Absolutely delicious! The family absolutely raved at how well the soup turned out, and this was the first time I have ever tried making a bisque! Thank you for all of your submissions, including the 3 c of water, and working the vege's and shrimp skins against the strainer, The soup was awesome and to Tyler - thank you !! Your French Onion soup also is just as good (that from the this past winter!!!

I made this using 2 cups heavy cream and 2 cups fat-free half and half. I increased the flour to 4 Tblsps. and also added an extra Tblsp. of tomato paste for extra color and depth. One full cup of brandy works best. And 3/4 lb. of shrimp is plenty. This has to be one of Tyler's very best. I'm going to try this with lobster...