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Shrimp Bisque Recipe

Shrimp Bisque

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

Showing 91-100 of 157

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  • on February 04, 2009

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    We loved this recipe. I didn't have time to make the seafood stock so I used a product I found on the soup isle. Its made by "Superior Touch-Better than Bouillon" it was a Lobster base you add to boiling water. I did add the shrimp shells. It came out perfect. You must give this product a try.

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  • on January 29, 2009

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    This is such a tasty bisque with wonderful aromas. The next time I make it, the only change will be to add the ingredients to the food processor LESS the shrimp. Once the other ingrediants are finely chopped, I will add the shrimp and coarsly chop.

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  • on January 27, 2009

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    My whole family loved this. We added some cooked shrimp at the end so we could have some larger bites of shrimp in the soup (I may have processed it a liittle too finely. I served it with Ina's Cheddar Dill Cornbread and it was wonderful. Easy warm supper on a cold icy night. Thanks Ina!

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  • on January 27, 2009

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    I made this with fresh, South Carolina shrimp. I kept tasting it, and found it to be a little flat, and thought it needed some more zip" to it. I ended up adding at least twice as much tomato paste as called for, and a lot of tabasco, too. Maybe shrimp bisque is supposed to be rather bland, but I just thought it needed something more........c

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  • on January 26, 2009

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    Soups always taste better the next day, so I know I'm in for a treat! Based solely on me tasting the soup from the pot to check for seasonings, I can already tell this is going to be ten times better than any bisque I've had at a restaurant! I made my own shrimp stock with 1 cup chicken broth, 3 cups veggie broth, and the shells from tonight's shrimp and some I froze from last week (to replace the 4 cups of seafood stock since I didn't find any at my grocery store. I can't wait to enjoy a big bowl with a nice salad :

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  • on January 26, 2009

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    Easy, wonderful soup to make. My husband loved it!

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  • on January 23, 2009

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    I also didn't use the seafood stock. Instead, I used 2 cups of chicken bullion and 2 cups of chicken stock. Don't add more salt than suggested in the recipe if you use the chicken. However, this was absolutely wonderful! I made it in about 35 minutes from start to finish. Great flavor, better than restaurants.

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  • on January 17, 2009

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    This soup is great and fairly quick and easy to make. I can't find fish stock in any local stores so I used Swanson's chicken broth instead, and it turned out just fine. Definitely taste before adding more salt than the recipe calls for, however! It could easily get too salty very quickly, I think. (Maybe just because I used the chicken broth... Overall, it was well received and will probably be requested again in the near future!

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  • on December 21, 2008

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    I have made Cook's Illustrated bisque before - way-y-y-y too time-intensive. This version was easy & actually pretty quick. It is not a velvety-smooth soup, but is quite pleasant. I'll make it again - my family really enjoyed it at our Christmas party. Thanks!

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  • on December 15, 2008

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    This soup was excellent. All I did was sub dry white wine for the sherry since I didn't have any. I toasted some french bread slices in the oven and rubbed them with garlic. i placed it at the bottom of the bowl an poured the soup. My husband and I have agreed we will make this over and over again.

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