Shrimp Bisque I Recipe - Allrecipes.com
Shrimp Bisque I Recipe

Shrimp Bisque I

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"This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner."

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Ingredients Edit and Save

Original recipe makes 16 to 20 servings Change Servings
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Directions

  1. To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.
  2. Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)
  3. Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.
  4. Deglaze pan with brandy; add fish stock and simmer.
  5. Thicken soup by adding small amounts of roux, each time mixing thoroughly.
  6. Strain soup, pressing shells to extract all liquid.
  7. In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2003

I've been looking for a great shrimp bisque and I've certainly found it. Yes, it's time consuming but worth the effort. I scaled the recipe to eight, however, I did use a whole pound of shrimp. The scaled down version asked for 3/4 of a cup of butter to make the roux. I felt that this was a little too much fat so I halved the amount of butter and flour and it was fine. Instead of fish stock, I used the shrimp broth from previous shrimp cocktail appetizers that I had frozen and saved for this occasion. To cut down on the fat even further, I boiled my shrimp instead of sauteeing and I used fat free half and half in lieu of heavy cream. I suggest straining the soup before you add your cream. Delicious! My whole family enjoyed this very much. Thanks!

 
Most Helpful Critical Review
Aug 02, 2012

Sorry but this just did not do it for me. Overpowering brandy/sherry taste and lacking basic seasoning i.e. salt and pepper. Thanks for posting your recipe though.

 

8 Ratings

Feb 06, 2009

Wonderful recipe!! Of course we all change them to meet our familys taste. I just added 2 12 oz whipped cream cheese and about a 1/4 cup of parmesan cheese. Will def cook this recipe for many yrs to come, the whole family loved it!!!! Thankyou for posting!!

 
Dec 18, 2003

This was very good. It is a little troublesom to make, but if you like Bisque soup it is well worth it. We used it over linguini noodles and found it to be very good as a sauce also(just make it a bit thicker with the roo)

 
Dec 14, 2009

Awesome but very time consuming, made exactly as stated and next time would double the shrimp, not engough. Yummmmmmie.

 
Jan 15, 2005

I would have given this a 5, but it is different each time you make it. I have found that using clarified butter is important. Lots of work, but usually worth the effort.

 
Dec 18, 2003

My whole family loved this. It was a bit time consuming, but what good food isn't? I made it exactly as the recipe laid out. Next time I will cut back on the brandy some. I think I will also wait on adding the shrimp until just before serving.

 

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Nutrition

  • Calories
  • 546 kcal
  • 27%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 910 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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