Shrimp Bisque

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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!

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I too added more red pepper and chunky shrimp. It was what I needed since I moved from Texas. No more Pappadeaux's for me. This was fabulous !!

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Very good…but needed tweaking. Added old bay more hot sauce and some garlic powder. It needed mores flavor for us. Very rich.

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This recipe is fantastic - as good or better than any restaurant that I have been to. My only suggestion would be to get a pound and a half of shrimp and then save some out to put a few chunks in the soup. I didn't have cognac so I doubled the sherry. I also used onions and celery instead of leeks and it worked well.

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Have been making this for the past 6 years and it is the best I have ever eaten...even in restaurants. Comforting, sweet/savory tasting, and I want to lick the bowl.

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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!