Creamy Shrimp Bisque

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I followed this recipe exactly and I usually love Paula's recipes but I found this to be very bland.

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Swanson makes a Seafood Boost that works fine as a broth, particularly when thinned with a bottle of clam juice along with the water. Also, to me, a good bisque is not a bisque without the VSOP, or at least some kind of brandy. Just add it after the flour, when the roux is just made, before adding the broth. YUM, yum!

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I made this last week for Christmas. Instead of fish stock I used the water from shrimp I cooked for shrimp cocktail. I saved that water, peeled and deveined the shrimp. put the shells etc back in the water and let that cook for about an hour. If you get shrimp with the heads on you get even more flavor from them. Also I used agar to thicken as I have celiac disease. One of the tricks to the flavor is after it's completely done, let it sit overnight to blend in the flavors.

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I had some dental work done and could only eat soup, so I was looking for a good recipe and came across this one. So glad I did! I listened to another comment and added some lump crabmeat.It was so creamy and definitely restaurant-quality! Thanks Paula!

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Loved this recipe, did every thing as called for. Even the kids liked it, definate repeat!!! Thanks Paula!

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This was one of the most enjoyable simple dishes I have ever prepared. I kicked it up a notch and added some crabmeat and diced yukon potatoes. It has become one of my family's favorite one pot meals. Thanks y'all Paula

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ABSOLUTELY yummy! I turned this Creamy Shrimp Bisque into a creative Seafood Bisque. I couldn't find fish stock, so I boiled the shrimp tail shells w/ chicken broth to give it more of a seafood flavor. I also added about of tbs of my Pampered Chef creole seasoning (pulled back on the salt. AND, to step it up even more, I added a can of lump crab meat. It turned out DELISH! Definitely restaurant taste and in the comfort of the home. : Great recipe. LOVE IT!

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I made the bisque last night and it was fantastic! I traded the shrimp for crawfish and added a dash of cajun seasoning at the end. I couldn't have eaten better in a restaurant (well at least not around here LOL!

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Very easy to make. Creamy shrimp bisque has become a family favorite.

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Easy to make and restaurant quality. I substituted diluted chicken broth for the fish juice/broth and it came out perfect. I also added a few dashes of Emril's seasoning (buy it at Sam's in spice aisle. It gives everything a little kick. My 14 year old daughter ate two bowls. I found the soup to be thick enough. Will make this again and again.