Shrimp and Corn Bisque
Show: Emeril LiveEpisode: Emeril's Ultimate Buffet
Rate This RecipeRead users' reviews (7)
- Recipe categories: Shellfish, Shrimp, Meat, Dairy, Vegetables, Carrot, Celery,
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Average Rating:
Total Reviews: 7
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By jzotter0_11703225
Pineville, PA
on March 01, 2009
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This recipe was great. I used shrimp with Cajun spice to give the bisque a bit of spice, and it worked out great.
By gtg842r_2937423
Atlanta, GA
on April 21, 2008
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This bisque was so delicious and relatively easy to make considering all the steps. I didn't have brandy and substituted white wine and it was still wonderful. Also, I used half and half to make it a little healthier. Delish!
By joannaguilbault...
Mandeville, LA
on July 04, 2007
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This recipe was delicious. We didn't use head-on shrimp but the soup still had plenty of flavor. The only thing I would do differently is add less water. The recipe says to fill your pot until the ingredients are covered (about 1 gallon but I would cut it down to 1/2 or 3/4 gallon.
By savvyybanks_7430357
GRAYSON, GA
on June 27, 2007
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I served this dish at a party and it turned out great.It was easy,quick and delicious.
By amolhoek_7229692
canton, MI
on February 14, 2007
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My husband has raved about this dish to everyone he knows. I'm making it for him for Valentines Day!
By robin_6055842
St. Simons Isla...
on January 23, 2007
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Didn't use head-on shrimp for the stock and substituted half and half for the heavy cream. The bisque was absolutely delicious.
By queenklein klein
peoria, IL
on March 05, 2006
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Had this soup at Emeril's in Orlando--pure heaven!!! So light and elegant