This is a wonderful recipe. I made one change because I couldn't find basil in my local Harris Teeter supermarket (?) so I added cilantro instead. I don't think it made a difference, because the great thing about this recipe is that you taste the shrimp flavored by the marinade rather than the marinade itself. I served it with fried rice and Turning Leaf Pinot Grigio. It was quick, easy and delicious.

Reviewed On: Nov. 28, 2008

A miracle. I am a fairly inexperienced cook, and throughout the process I thought I had a disaster working. Accidentally used chicken stock rather than the seafood stock. At the end, this was the best shrimp bisque that I have ever tasted, if I did make it myself. As I was cleaning the kitchen I kept dipping into the leftover bisque. I would highly recommend this recipe.

Reviewed On: Sep. 7, 2008

Following earlier advice, I doubled the sauce. Then, because earlier reviews had suggested a lack of flavor/spiciness (and because I grew up in Baltimore) I sprinkled some Old Bay seasoning on the shrimp before stir frying. It was great! I highly recommend trying the Old Bay.

Reviewed On: Dec. 28, 2007