Shrimp Bisque

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I made this recipe following Bobby's directions exactly, because I recorded the show and could review everything he did and mimic his actions. I served the shrimp bisque to my family ( mom, dad, wife, 3 daughters, one of whom is a graduate of CIA and they all concured - this was the best they ever tasted and they know what they are talking about!!!

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I followed this recipe pretty close but used 1/3 cup brandy and around 1.5-2 cups water and have to say it turned out great. It was very rich though and could have gotten away with using more water or not reducing it as much (because I think I actually reduced it more than the recipe called for. I got a lot of compliments when I served this on mothers day, thanks Tyler!

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This is a great first course for any dinner party. I have made this several times and follow the recipe exactly. It has several levels of flavor and tastes restaurant quality. Wonderful recipe!

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I made this bisque last night and it was fantastic. I did not have enough heavy cream so I used half cream and half whole milk. It worked beautifully! I didn't see the show so I followed the recipe as printed. I hardly put in any water and the soup was perfect. My family loves your recipes. Thanks

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I am very upset with this recipe b/c I did all this work like chopping ect. I get down to the end where you put in the cream and it simmers for 30 minutes to reduce and it curdles at around 20 minutes. Eventhough the heat is at low and it is bearly simmering. All that time and effort for nothing, errr. other than that it was good. If I made this again, I would reduce all the liquid down, except the cream, and then add the cream (maybe less with flour (to help thicken it at the end

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My husbands comment when he tasted the first spoonful was "This is the best bisque I have ever had in my life". I found that I cooked this longer than indicated and also, as I saw another reviewer mention, I used a full cup of brandy as he did on the show...I also pressed vegetables thru the sieve and I think that added a depth and thickness to the final product. This was just as excellent the night I made it as it was heated up the next couple days. A few pieces of challah bread to dunk and some wine on a cold winter night and you're in heaven !!! Thank you Tyler...YOU ROCK !!

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This recipe is great! it's easy to make, and relatively quick. Previous posts have been asking about the water amount. I watched the episode when it aired, and Tyler mentioned 3 cups of water....literally just enough to cover the vegetables. I added half a cup of vegetable stock because it had gotten a little too thick (added too much flour. I left out the Cognac step, and still tastes great! I also substituted mostly half and half and just added 1/3 cup heavy cream for richness. I took someone's advice and puried some of the leftover carrots...added a nice touch. Its not exactly fat-free...but if you want flavor, and richness....this is a great recipe!

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I made this tonight and my hard to please husband said this is a keeper. I must agree it tastes like you are eating an very expensive reasturant.

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This soup looked so good and looked so easy to make that I decided while watching the show to make it for dinner tonight. Since it was a last minute decision, I had to substitute a couple of the ingredients. I only had cleaned (tail on shrimp in the freezer so substituted a can of chicken broth instead of water with the tails and veggies. Used 1/2 and 1/2 instead of cream because that was what I had.

It was easy and quick and I thought making a bisque was supposed to be hard. The soup, although maybe a little thinner than what I saw on the show because of the 1/2 and 1/2, was still outstanding and I can't wait to make it following the recipe as written.

Try it, you'll love it.

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Best shrimp bisque I have ever had. Wonderful flavor and very smooth. I did substitute half and half for the heavy cream. My dinner guests raved over this easy to follow recipe. I certainly will be serving this again many, many times.
Kudos to Tyler.