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.

Not a bad recipe, but "chicken stock" wouldn't be my preference. HOWEVER - this is perfect for the home armature, but I would learn how to make homemade stocks. Get fresh unpealed shrimp, cook and strain water into another pot. Use that water and cook veggies in it. Then proceed with recipe. No chicken.

Fabulous! I was out of light cream so I substituted with heavy cream. Otherwise, I followed the directions completely. I may try a tad more curry next time--not because this is at all bland but because I LOVE spicy foods. This one is definitely a keeper!

My sister and I made this for dinner one night and we were so blown away by the taste, amazing! Besides adding the shrimp we also added crab meat and chives which made it a delicious seafood soup. I will definitely make this again!

Sorry to say, but I did NOT like the brandy in this one. Way too overpowering. I would make it again, but probably completely omit the brandy. (And, yes! I am a drinker!)

Very delicious. Left out the brandy and made coconut rice to go with it.

I've made this several times for different people and it's always a hit!! This last time, I skipped the cream and added some cornflour mixed with cold water, potatoes, and mushrooms...this made a very thick base so I had it as a main curry dish. It was excellent! Thanks so much fot the recipe!!

If you like curry, you should love this recipe - it was great! Before adding the shrimp, I blended it. I used 1C heavy cream and chopped the shrimp up fine before adding. Next time I will increase butter to 4Tbl to help absorb the flour mix. This will become one of my favorites and very easy to make.

Liked it a lot but substituted cream sherry for the brandy.

I just tried this, after only having shrimp bisque in restaurants. I replaced the light cream with cream cheese and milk, and didn't add brandy. It was delicious! Just what I was looking for.

This wasn't quite 3*s nor was it 4*s but I gave it four because maybe my substitutions affected the outcome. I cut the recipe in half & I'm out of celery so I subbed a tsp of celery seed for flavor. I'm also out of broth so I made some w/ chicken base & I'm out of tomato paste so I subbed tomato sauce. If I were to make it again, I would decrease the curry & paprika some. I added the brandy when I added the stock so that it could simmer some & I used fat-free half & half. Was trying to make it healthier but it needs heavy cream to add richness to the broth. I almost pureed this but in the end decided not to. I didn't have any green onions so I used garlic chives as a garnish. Thsi was allright but I'm not sure I'll make it again...it just didn't wow us. Thansk for letting me try it Jayda!

The curry was runny and it tasted a bit weird.

Interesting flavor combination. A little salty for my tastes. But overall a great soup alternative from the standards.

Great flavors, next time I'll let it simmer a bit longer to mellow the Brandy flavor.

This was a very good and pretty easy-to-make recipe. It also had an "elegant" feel to it. I'd never bought chicken stock before, but I managed to find some at my store. I bought some medium-size (51-60 count) shrimp, since the recipe didn't specify a size, and I thought they might be too big for this recipe, but I thought they worked nicely. Also, I wasn't sure if I should have left the tails on (some shrimp recipes do, some don't, and I don't know what the "rules" are), so I took the tails off. However, I thought the brandy overpowered the other flavors quite a bit. Maybe a higher-quality brandy than what I had on hand would've tasted better, or maybe I should just have reduced the quantity. In the end, though, this was the first recipe I've added to my recipe box in quite a while. I just may try it again, this time with crab/lobster (and sherry), as the recipe description suggests. Thanks for a great recipe!

Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice.