Shrimp Bisque

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Made this dish for a dinner party... A huge hit....Read the reviews about to much liquid...I added another pound of shrimp which gave it more consistency. Also to the raw shrimp ( I'm from cajun country I add about a table spoon of liquid crab boil at the end of cooking i added a half of lemon juice... Will prepare this for Thanksgiving dinner party... SUPERB!!!

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This was pretty good! It wasn't as creamy as I was hoping. I'm sure I could have added more cream to get this effect, but I didn't want the extra calories. Overall, pretty good. I probably won't make it again though. DONT SKIP THE SHERRY! Gives the best flavor!

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Ina does it again! This was the best and easiest bisque recipe I have found. As others have mentioned, be careful not to puree too much if you want a little texture. Fabulous bisque! I'm going to substitute lobster next time!

To pennysykitty from NY. Respectfully, please send an email to Foodnetwork with your comments about the site. This area is for reviews of the RECIPE. You gave this wonderful dish one star for something totally unrelated to the recipe or the final outcome of the dish. There is a "Contact Us" link at the bottom of the Home Page. There is an option to call them at an 800 number or send them your comment. Good Luck.

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I though this soup was ok, a little on the salty side, so I would cut the salt next time, if I make it again.

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I though this soup was ok, a little on the salty side, so I would cut the salt next time, if I make it again.

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Respectfully to rjclark77. Been complaining for years that there is no place to make a comment. I don't like it either.

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This was absolutely fabulous and very easy to make! I too prefer it a bit more chunky so didn't puree it quite as much.

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This soup is fabulous. I made it for my family and even my super picky teenage daughter loved it.

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This is a great soup base but needs a little more texture, so I added chunks of lobster poached in the seafood stock. It also needs more heat so I added chili flakes and the color was kind of boring, so I topped it with finely chopped herbs.

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This is a delicious version of shrimp bisque, possibly better than you'll find in a restaurant. It is very important to use seafood stock, and simmer the shrimp shells to develop the flavor. We like our bisque with more bite, so I increased the cayenne pepper to 1/4 tsp. If you want a thicker soup, don't add water to the simmered seafood stock, perhaps use a few more shrimp, and puree to your desired thickness. My husband and I do not understand the poor reviews; we don't think the directions were followed, and perhaps substitutions were used which created a poor product. The sherry and cognac/brandy are a must and cannot be skipped. This is truly an outstanding shrimp bisque!