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Creamy Shrimp Bisque Recipe

Creamy Shrimp Bisque

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 41-48 of 48

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  • on August 21, 2008

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    I made this one night for my husband. He flipped! We both loved it. So easy to make and fast too. I did not make the croutons in favor of saltines.
    My husband suggested next time we make it we crumble BUTTER flavored pertzels on top. Great idea right Paula??

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  • on July 07, 2008

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    I watched the show...she used Chicken Broth and put in right after cooking out the flour...then she put in 2c. of half/half. I felt that I wanted to add more ingredients, so I added 3 potatoes (diced small and 1c. frozen corn. After the garlic, salt, pepper and fresh parsley, it was still bland. We did what Paula recommended...we used Louisiana Hot Sauce...that gave it some flavor. I will have to play with this recipe a little to see what can be done about the lack of flavor. Anyone have any ideas?

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  • on June 24, 2008

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    This is great

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  • on June 16, 2008

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    The recipe also doesn't mention when to put the fish stock in. I just watched the show and Paula put the stock in right after the flour had a chance to cook out. Then later put the cream in. I hope the recipe is fixed soon, it looks delicious and I can't wait to try it!

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  • on June 16, 2008

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    I just watched the episode and deleted it before I realized that there is an error with the online recipe. I know there was some half and half in it, but I can't remember how much or when it was added. Please help. It looked so good!

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  • on June 15, 2008

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    What happened to the cream in Creamy Shrimp Bisque? The Bisque tasted flat without it.

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  • on June 15, 2008

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    Just watched this episode and Paula used regular onion, not green onion as the recipe states and also added 2 cups of half and half, hence the "creamy" bisque.

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  • on June 15, 2008

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    Where's the half & half?

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