Shrimp Bisque

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My only critique is that it was a little too thin....perhaps less stock? I used leftover shrimp from Ina's baked shrimp scampi, and just scraped off the butter crumb crust. I thought it gave it a ton of flavor.

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My husband and made many soups last winter and of all of them this was by far the best. This soup tasted better than any restaurant shrimp bisque we had ever had. Ina all of your recipes have been big hits with us! Thank you!

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Instead of buying seafood stock, I bought shrimp with heads-on; usually fresher. I set aside the heads and the shells for the stock. I sauteed the heads and shells with some chopped celery and carrots, and then added water and simmered for 20 minutes. The shrimp heads add so much more richness and flavor to the stock. I followed the rest of the recipe the first time I cooked this. There were 2 things I didn't like; one was having to use the food processor and the second is the texture of the pureed shrimp. So today (second time, I chopped the leeks and garlic really fine to skip the machine all together. I also eliminated adding any shrimp. The bisque is smoother and just as delicious with some crusty baguette.

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Delicious.

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Hey that's just great. Great as is. My own variation: Add 1 more pound of shrimp, sautee shrimp separately from the veggies, throw 1/2 of the shrimp (now 1lb in the food processor, the other 1/2 add to the recipe before serving. Who doesn't like shrimp floating around in thier soup? Why cloak them all? Then final presentation: 1 thin sliced tomato and some tihinly chopped geen onions. I also added a little parmesan cheese in the final heat up.

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This is a hit everytime I make it. Everybody loves it. I use fat free half and half and no one can tell. Tonight will be about the 50th time I have made it. It is a definate go to for entertaining and is great to make ahead and just reheat on low when you are ready to serve. Tonight though it is just for me and my husband and I highly doubt there will be much left over.
XXXXXXOOOOOO love you Ina

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This is sooo tasty and sooo easy! Thanks Ina. Your recipes are always the best in my book.

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Several ingredients, and dirted a couple of pans. But worth all of it. Put a little extra Pepper and Red Pepper the results were great.

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Amazing! I didn't add the cognac because I didn't have any on hand, but even without it this recipe was a slam dunk. Thank you for sharing.

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This is an EXCELLENT recipe. Easy and tasty better than any bisque soup I had out. Ina always has great classics made easy. I used lobster because I had left overs and it was great! I can’t wait to try it with shrimp. Few changes besides the lobster, I used 1 cup half and half and one cup 2 percent milk to cut the amount of fat and I sautéed carrots with the leeks for additional color. Will definitely make again.