Shrimp Bisque

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This was PERFECT! Another home run for Ina! I used fresh Maine shrimp and because they are fairly small, I pureed some smoothly and used the rest a few minutes before the bisque was ready. What a delight!

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absolutely wonderful ----

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I am about to make this devine bisque for the hundreth time! I just can't stop eating it when I serve it. My husband thinks it is the best he's ever tasted. I must confess though, I do give it a few dashes of Tabasco for a little more heat.

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This is the best seafood soup I have ever eaten. Easily one of the best things I have ever made. I used vegetable broth to simmer the shells in, added lump crab meat and lightly grilled mahi mahi at the end and it was fabulous. My parents, who I made this for, absolutely raved about it. Ina is AMAZING!

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easy and tasty

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I followed this recipe exactly except that I used 1.5 lbs of shrimp. I used the shells from the shrimp to make the stock. Rather than processing the extra 1/2 lb of shrimp, I cut each into three pieces and divided them among the serving bowls for a little more texture.

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This is one of the all-time great recipes. I've made it many times, usually following the recipe exactly. I have also substituted dry marsala for the sherry, brandy for the cognac when I've had nothing else on hand. It's always great. I have added lemon juice at times to brighten it a bit, and extra cayenne because we like spice. I cannot rate this recipe highly enough- makes a home cook feel like a fancy one.

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i liked this recipe . i made modifications. i added more sherry and brandy,parsley, old bay seasoning, bay leaves and mashed potato flakes. the soup was too thin for me which is why i added the potato flakes.

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This recipe is spot on, as all of Ina's recipes are. This tastes just like bisque from a fancy restaurant, and it is easy to make. To make the seafood stock, I simmered all of the shrimp shells along with chicken stock, as I could not find seafood stock, this gives a kicked up shrimp flavor. I also prefer my bisque pureed a bit more than Ina does, and whatever you do... do not skip the sherry, this is what gives it that classic bisque flavor. This soup will wow your guests and family!

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Great recipe!! I made this for friends and it was delicious and easy to make. I couldn't find seafood stock and didn't have time to make my own so I used chicken stock but because the shrimp shells get simmered in, it still had a nice shrimp flavor. Also, I did save some of the shrimp leek out and rough chopped them to add texture, it was added to each bowl right before we ate, I was told that was one of the best parts! Ina has done it again, I will be making this for years to come.