Shrimp Bisque

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I'm a culinary student in San Fran I'm on my last 10
Months of advanced training and I used this for a
Reference for my final. Got a 97%. Just sayin its every
Thing it should be.

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One person wrote asking about Cooking Sherry and keeping Dry Sherry. Sherry including Dry Sherry are fortified wines and can be stored literally for years at room temperature. There is never a need to buy terribly cooking sherry !
B.J. Cooks

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this is both an easy and delicious recipe. I had a bit if a time finding the fish stock but it was worth it! I also used a blender stick instead of the food processor as I found it easier. Delicious and a beautiful pink color due to tomato paste. Would make again definitely and once again my hat os off to Ina for such a terrific addition to my repertoire!!! I will impress family and guests with this recipe!!

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My grocery didn't have "seafood" stock so I used the better than boullion lobster instead and used 1/2 of the amount of salt because I find Ina's recipes to be a bit too salty for me. Oh my gosh. I love it. Thank goodness it makes enough to share. Aside from peeling and deveining shrimp, which I loathe, it was a piece of cake. Ina never disappoints!

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Thought it was just average. Needed a little more flavor and richness.

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I easily turned this into a lobster bisque recipe by using meat from lobsters that had been conveniently steamed by my local Shop Rite. As was suggested by previous reviewers, I was careful to not puree the meat and leeks too finely. Boiling the lobster shells and small legs in a combination of chicken stock and clam juice resulted in a flavorful base. Really a perfect special occasion recipe, though with the price of lobsters so low now, there's no reason not to enjoy it more frequently.

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Amazing,thank you so much! You made my families New Year!

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Need to hold out a bit of shrimp and dice it to have some larger pieces in the soup. We like it with a bit more Cayenne. It was a huge hit at Christmas Dinner! They were so happy I made extra so they could have leftovers.

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Foolproof! Follow the steps the way it is written and "Oh My Gosh" Made this for a Christmas dinner party, and I thought my guest were going to freak when I told them it was just the appetizer. Very good blend of flavors and textures.
A hit for any occation.

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Delicious and very easy as well. I made a few tweaks. I used crab legs instead of shrimp, and doubled the sherry because I had no cognac. Also, I had dehydrated leek flakes to use up, and reconstituted them in a bit of the stock. I added about half a fresh onion just to add some fresh flavor. Also added a bit of Old Bay along with the cayenne - start small, and taste as you go. Very nice dish for a cool autumn evening!