Shrimp Bisque

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Really yummy!
The guests loved this bisque.
I also substituted the seafood stock with chicken stock. Worked well.

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I loved this recipe, but I did read some reviews before I made it, thanks to all who post up, it's very helpful. I substituted homemade chicken stock for the seafood stock & the water, many posters had issues with consistency of the end product so I pureed the shrimp-leek mixture in the blender, it struggled at first, but after I added the reserved stock it blended beautifully, then followed the remaining steps as written. I did 3 parts half & half to 1 part whipping cream, salted to taste & swapped out black pepper for white, finally, saved one shrimp for each serving for garnish as well fresh chives. Sounds like a lot of work, it's not, made it twice so far, takes an hour or less.

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I usually love her stuff, but this was a lot of trouble for an okay-tasting soup. I thought it was good but nothing special.

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this recipe is wonderful! i used a seafood stock that i found at the grocery store and added the shrimp shells. i used both the brandy and dry sherry and found that they needed slightly longer to cook off than the recipe states. if you want a thicker soup, turn up the heat to medium high when making the roux with flour and butter (just remember to stir the entire time!. i thought that the 2 tsp. of salt the recipe called for was too much and i just salted to taste and the final product turned out great! will definitely make again!

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I tired this recipe and loved it. I made it exactly as above and it worked great. My wife and I had it as a soup the first night and then we used it as a bread dip the second and it was great both times. I was wondering however if I can substitute cooking sherry for the dry sherry? Its quite expensive to go out and buy a fresh bottle of sherry each time especially since I only need a 1/4 cup and I dont drink the remaining sherry.

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Excellent. I made shrimp scampi the night before, and had shrimp with heads on. So I cut the heads off and added them and the shells to the pasta water to flavor the linguini. The next day I used the stock for this wonderful recipe. I did have to buy a frozen 1lb bag of raw deviened shrimp, b/c I used the shrimp in the scampi. But the quality of the shrimp at $5.99 was less important b/c of the intense broth that I had to use. I stained the broth and had enough for the recipe and 4 1/2 c to freeze. So flavorful. Just a sprinkle of cayenne and not a pinch, gave it just the right back heat I prefer.

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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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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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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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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!