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Shrimp Bisque Recipe

Shrimp Bisque

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (157)

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Average Rating:

Total Reviews: 157

Showing 81-90 of 157

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  • on June 10, 2009

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    Ina, You did it again. Your recipes are high quality and dependable - the reason you are my favorite Food Network Chef.

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  • on May 30, 2009

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    Oh my gosh...I just saw Ina making this (a rerun I think a few days ago and just had to make it for a special Saturday night dinner. Like the others, I didn't have fish stock but simmered my shrimp (shell on in chicken stock and Knorr's Leek Soup mix. I also used a really nice Sherry (Dry Sack instead of brandy and ooh la la.....it was just so delicious!

    I hope I can freeze a little for a pasta sauce later on. Does anyone know if this bisque freezes well?

    I love Ina!!!!!

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  • on May 28, 2009

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    For the previous reviewers who poo-poo'd this recipe as not true to bisque, you knew that based upon how Ina presented it. If you're such a bisque professional, why did you bother trying it? You knew better!

    Some people just like to see themselves type...

    Thanks, Ina, for trying to try a different appoach!

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  • on May 06, 2009

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    I gave this recipe a generous 3 because I had to do a lot of tweaking to make it good, so in the end it ended up a totally different soup. First off, the reason the cognac is so evident in the end product is because it's not cooked off enough. In a classical bisque the shells are usually flambeed in the cognac then you add them to the stock, also rice is used in a "true" bisque. I also was turned off by the puree just being left in the soup as is, so once I combined the puree mixture and the stock I put it in the blender to make it a smooth and creamy soup. I also strained through a sieve to give it a nice silky texture. Like others mentioned, I too had to double the amount of tomato paste in the recipe. For extra rich flavor I used lobster stock instead of fish stock, I even had some lobster butter in my fridge to give it an extra something. Extremely rich and flavorful unlike the original.

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  • on May 06, 2009

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    O

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  • on April 10, 2009

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    I made this Tuesday night for my husband and I. It was absolutely delicious. I used Chicken stock as my grocery store did not carry seafood stock and it was still wonderful and full of flavor. I did purchase an extra 1/2 lb of shrimp and cut those up for some bigger pieces in the soup. Thank you so much Ina. I will be adding this recipe to my collection.

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  • on April 04, 2009

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    What a great way to use up the rest of my homemade seafood stock! This was an excellent dish. The only thing I changed was adding an entire (small can of tomato paste for a tangier taste and pinker color. I also added in some cooked, chopped shrimp and the end so that there would be some chunks.

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  • on March 08, 2009

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    I made this dish for a monthly potluck at my office. Even though it is a bisque, I didn't puree the mix because I wanted actual pieces of shrimp. Cooking it the night before, it seemed a little thin. But after sitting overnight in the fdridge and reheated in a crock pot, it was fantastic. Served with fresh bread, it was gone by the end of the pot luck.

    Note - using seafood stock and boiling down the shrimp shells really added a distinct flavor you cannot achieve with chicken broth. Only a few grocery stors carry it right now, at least in the Seattle area, but that step is well worth it for the end product. Enjoy!

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  • on February 23, 2009

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    My mom and I made this bisque and it turned out great. We substituted cream for the half and half, and also added scallops, spinach, and some lemon juice to give it some zest. I couldn't stop licking the bowl. It was great! I can't wait to make this recipe again!

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  • on February 22, 2009

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    This bisque is soooo good! As good or better than any shrimp/seafood bisque I've ever had in a restaurant. Tip: I couldn't find seafood stock (like many of the reviewers so a grocery store employee recommended I use Clam Juice. Worked just fine!

    I served with sweet cornbread. Will def make again.

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