Reviewed: Feb. 15, 2012

The ONLY change i made to this recipe - added 2 ounces of cooking sherry instead of brandy. (I don't understand how a person can rate a recipe after they changed the entire thing...and then only give it one star!) This bisque is AMAZING! Thanks for a great recipe!

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Reviewer:

Kissthecook86

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

This was excellent!!! I increased the curry powder, shrimp and added cayenne pepper for a kick. Also used coconut milk instead of cream. There was not a drop leftover this was such a hit! Also omitted the booze and drank my wine on the side instead. Enjoy!!

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Reviewer:

leethamd

Reviewed: Nov. 28, 2011

I had to make a few substitutions due to a few food intolerance issues (dairy and gluten). I used olive oil in place of the butter, cornstarch for the flour and coconut milk for the cream. As so many have said that the brandy is overpowering, I also used cooking sherry. I didn't really like to flavors on this, perhaps because I couldn't really make a proper roux without butter and flour. Unfortunately, I will not be making this again.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

This was a very good recipe. I didn't use the brandy and instead used cooking sherry before the flour. I used heavy whipping cream instead of the light cream. I also added a pinch of garam masala and garlic salt in the end to each serving because it needed a little something. Next time I will use only half the celery and substitute the green onions with fresh cilantro to give it a more authentic taste. Also, I think I will use a little more tomato paste. All very minor tweaks that made this good recipe great!

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Reviewer:

aayansmommy

Cooking Level: Expert

Reviewed: Jul. 4, 2011

This recipe just didn't work for me. It wasn't bad, but it wasn't good. Everything I tried to do to improve it didn't work.

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Reviewer:

lawchick17

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Reviewed: Apr. 21, 2011

My hubby and I thought this recipe was okay. I made a few additions/substitutions on it. Omitted the celery and brandy. I added: bean sprouts, diced red bell pepper, cooked chicken (cut in small chunks) and some coconut milk. I also added more curry powder and paprika. I also used heavy cream. I used baby shrimp, instead of cutting up the bigger shrimps, which was a time saver. I thought this was good, but still wasn't quite what I would like it to be. We have a local Thai place and I couldn't help compare this recipe to theirs. I wished this was a bit more spicy. We put it over jasmine rice and there was plenty of juice.

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Reviewer:

ajfuller16

Reviewed: Apr. 13, 2011

I thought this was perfect! I might try lobster next time but it was great with shrimp.

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Reviewer:

Martha

Reviewed: Apr. 7, 2011

A little bland, adding a little more paprika next time. Also, used Greek yogurt instead of the cream and 1 cup less chicken broth and it was thicker. It was very good though.

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Reviewer:

Liz B

Reviewed: Mar. 28, 2011

Yummy! I left out the brandy since I didn't have it. Used a hand blender to coarsly chop the shrimp. Didn't have the light cream so used light coconut milk. Has really good flavor still. I added some brown rice to the bowl too. Will make again since its so easy and tasty.

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Reviewer:

annspell

Reviewed: Mar. 11, 2011

I made the crab meat/sherry variation as the submitter suggested in her recipe description. I simmered the sherry with the stock rather than adding at the end - did not want the "raw" liquor taste. I think this would have been infinitely better without the curry. Very dominant and distracting. Also - too much butter to saute vegetables results in little "grease nodules" floating on the top of the soup. Not pretty.

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