Shrimp Bisque

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Followed the recipe exactly. You must use the brandy and burn it off. That is the difference between ok & outstanding! I have been wanting to make this for awhile. There is an upscale restaurant in town where I can get either shrimp or lobster bisque and I do get it "to go" as a treat but it is $8 a cup with a bread stick. This recipe is just as good. Try it!

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I really liked this recipe of Tylers but I too added the veggies back and chopped up some of the shrimp to go in at the end. It made it more hearty. Delish and great to serve with some crusty bread on a cold, winter night and it doesn't hurt if there's a Canucks game on too!

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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.