Shrimp Bisque

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This recipe was good, I didn't have any brandy so I used dry sherry. When it came time to straining, I picked out the shells & blended the veggies with some
liquid from the pot. I then returned it all to the pot, then added shrimp. I think next time i will add potatoes!

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I love Tylers recipes but this one... I'm not sure what went wrong with it but it was so bland and inspid. I think the base was good but it needed MORE. I think it needed some shrimp meat in there to boost it a bit. I also had to thicken and thicken it with cornflour. I do like a thick bisque though. I used sherry and I hate the match thing - so I added more and cooked it out a bit. Then ending up adding more at the end to give it some oomph. I also added more butter and some shrimp meat... It needed more spice or something. I loved the richness of the base and I thought the prep was pretty easy but it just didn't work.

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Made this for Xmas eve 2010. doubled all ingredients for larger party. had issue with igniting the brandy, which made for a slightly stronger taste of brandy than desired. I'd up the level of difficulty to medium and say total prep/cook time is longer. taste is excellent, everyone loved it!

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Incredible. I added half the amount of heavy cream (I accidentally bought too little, but it was still deliciously creamy. I think I may do it that way next time around, since it was so very tasty. I loved the texture. A home run.

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First, the prep times for this recipe are so off as to be ludicrous. If you can start with peeled, deveined, and diced shrimp, cleaned and diced leeks, carrots and celery, then you've bought back 15-30 minutes of prep. Otherwise, know this recipe actually has closer to an hour of prep time sans sous-chef.
End results are TOTALLY WORTH IT. After making it 4 times now, the only change I've made is to use a cheese cloth bag for the shrimp bits & other pieces that I boil in the cream. Its so difficult to strain them out, and I lose a lot of the creamy goodness in the straining process. Seriously the only negative is the absolute miscalculation of the prep time.

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Outstanding, simple enough to make and the wow factor is huge! Extremely tasty, rich and creamy!

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Taste was good, but to be honest, I didn't much like the texture. I think Ina Garten's recipe is a much better recipe than this one with almost the same ingredients.

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I have made this soup twice now, the first time was as a starter before Thanksgiving meal. This soup comes out tasting so good and does not require a lot of work. I would say to others that are not used to flamming alcohol to be careful. The first time I made this with a lower quality Brandy and the flame was not very "exciting" however when I made this last night I used a middle of the road Brandy and the flame was pretty high! Still a very good recipe!!!
I forgot to mention that I also added Old Bay seasoning at the end after the shrimp were added and I topped my bowl of soup with Old Bay too, just adds that extra seafood flare.

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This was amazing! I used two cups of half and half and 2 cups of whole milk, next time I will use 4 cups of lowfat milk. I did use the brandy, basic brandy, it cooks out, you barely taste it but it gives it great flavor.
It was very rich and delicious, worth the time, a huge hit at my house. Serve it in a very small bowl, like a true cup of soup and that is all you need.
This tasted like something you would get in a fine New Orleans restaurant.

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Loved it, Loved it, Loved it...I used sherry because that was all that I had on hand(I'm more of a wine kind of girl, added a shallot, 3 cloves of garlic and the bisque was history. I also like my bisque a little chunky, so I pulsed the veggies and added them to the soup (and I am glad that I did. Good job Tyler...good looking and an A chef:O