The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 15, 2009
One word: EXCELLENT !!!!!!! sorry I can't give this any more than 5 stars
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 5, 2009
Fantastic and so easy. Don't skip the brandy..it really rounds out the flavor and the alcohol will cook out. My son loved this so much he wanted the leftovers for breakfast!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 27, 2009
This was a wonderful soup, I did add white rice to give it more substance. My husband thought is was great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 10, 2009
I would use less curry powder next time, that was a little overwhelming. I did use fat free half and half, and couldn't tell. I also omitted the brandy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 26, 2009
This is a fabulous starter recipe. I wanted more of a Thai flavor, so I used coconut milk in place of the cream, and added chopped cashews, cilantro, and a some fresh minced ginger.
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Ali
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada
Living In: Logan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 13, 2009
***** I'd give this recipe 10 stars if I could! It was absolutely fantastic. I can honestly say that this was better than anything I have gotten in a fine restaurant. The curry is mild, so don't let that ingredient scare you away. And you truly do need the brandy to give it that special 'oomph. I topped my bowls with chopped chives fresh from my herb garden. I highly recommend this bisque!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 31, 2009
Delicious! Instead of cooking with chicken stock, I boiled the raw shrimp in 3 1/2 cups of water with 2 chicken bouillon cubes. After the shrimp was cooked, I added that stock to the paste mixture. Turned out awesome! I also omitted the brandy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 30, 2009
This was a good soup, and I'm sure it would have been good as it is stated, but it gave me a basis to go by. I used a little frozen tomato instead of the paste, milk instead of light cream and cooked my shrimp in a separate pan with a little bit of garlic and paprika and then deglazed the pan with a splash of apricot brandy and a little white wine instead of the brandy it calls for in the recipe. I had to thicken the soup a little more because of my changes, but it was very good. My 20 month old even scraped her bowl clean. I would just be careful with the salt and add it at the end once you've tasted it first.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 23, 2009
This was amazing!!! I didn't have green onions or brandy and I used fat free half and half. My friend the gourmet cook was here and she raved about it all weekend. It is quick and easy and definitely a keeper. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Blowing Rock, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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Reviewed: Mar. 9, 2009
YUM! We were trying to recreate a soup we had at a Kauai restaurant a couple of years ago. This came pretty dang close! I used heavy cream and frozen shrimp, and it was delicious. Just for grins next time I might play around with different curries, and try a seafood stock instead of chicken stock. This could be a meal in itself, it was so filling.
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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 16, 2009
This was so delicious! I will definitely make this again. The only thing I substituted was the curry for cayenne pepper. I didn't have any curry, but next time will try with curry. For a creamy and delicious bisque...TRY THIS!!!
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Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA
Living In: Springfield, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 7, 2009
I am a true fan of shrimp bisque, and this recipe stands with the best. I would place it up against with the bisque that I get from my favorite seafood resturant.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 5, 2009
Oooh, this was good! I roughly chopped up the shrimps for the bisque but garnished it with a huge tiger prawn (tiger shrimp? Not sure of the difference). I diced the onion a little chunkier than the celery, and used a small splash of Marsala wine instead of brandy. The green onion sprinkles were pretty, but next time I think I'll use fresh chives. This was super delicious. Thanks so much!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 22, 2009
I wasn't quite satisfied with the end result, but when I added 4 tablespoons of Chalula (hot sauce) the taste was much improved. I didn't use the brandy, by the way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 22, 2008
Amazing, the only thing I changed was I didnt use the brandy due to religious resons, but its a huge hit amongst family and friends. I love it and I've made it more than three times so far. Its great over basmati rice!
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Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 19, 2008
Excellent recipe! i used uncooked shrimps and omitted the brandy. Its definitely a new favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 6, 2008
Left out the brandy, celery and tomato paste, added some corn and used heavy cream (worked with what I had). But it came out great! It is a favorite with family and friends!
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Cooking Level: Intermediate

Home Town: Kingston, Kingston, Jamaica
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 6, 2008
This turned out really good!! I chopped the shrimp to ensure a piece in every spoonfull! It got 5 stars at our house! (I also sneaked in a hint of cayenne pepper for a little kick). I skipped the brandy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 12, 2008
We really liked this at our house. I left out the brady because we don't drink and used coconut milk in place of the cream for our dairy allergic child. He's 18 months and loved it. We had to stop feeding it to him for fear of what might happen later with the spice and all. I served it with coconut rice and it was a hit. Thanks!
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Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 24, 2008
The way I made it should actually be rated 3 stars, I left out the flour because I'm doing low carb. It seemed to be missing something else, though. If I make it again, I would puree some of it and maybe add some cream cheese and/or sour cream to give it a little 'tang'. Or maybe a little bit of coconut milk. I did enjoy the brandy, though.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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