Shrimp Bisque

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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!

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Holy moly! I made this last night for a "Sweetest Day" dinner( I think only Ohio has this hallmark holiday!and it was amazing! For some extra protein, I added lump blue crab and lobster chunks. Had it for breakfast this morning too ; Delicious!

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I LOVE this recipe ! I made it with shrimp stock that I made last year and froze. I used heavy cream instead of half and half....who cares about the calories when the bisque is so good ! Also, I used my immersion (stick blender. It's so much easier than pouring the soup into a food processor...it's one of my favorite kitchen gadgets. And, I added extra shrimp (cut in thirds which I roasted in the oven first (another Ina recipe ! to the bowl. Thanks, Ina....you did it again !!

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This recipe made me feel like a gourmet chef. I made it as a first course for some friends that belong to a cooking group. They were so impressed they had me make it for their group. It was a hit again. Takes some time but it is worth it.

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delectable! made it tonight to have with dinner. better than a restaurant!