Reviewed: Oct. 24, 2009

This is AMAZING! After reading the reviews, I mistakenly thought, that since it was going involve so much work, that I would triple the recipe. All-day ordeal! But, I can only imagine what that quantity would have cost, with a very similar flavor, from the restaurant I always order it from. If it is your first time making it, perhaps go the opposite way & reduce the recipe so you'll be prepared for the next time. Also, I made one batch on the side with veg stock (Kitchen Basics brand!) for a friend, and I couldn't taste a bit of difference, in the end. DELICIOUS! ...TIP!!!: consider getting a CHEAP mesh strainer, if you can find one. Three days later, and I'm still trying to pick/brush/spray all of the shrimp shell mixture out of my fine mesh strainer!

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KIMBERLY KAY

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Reviewed: Oct. 13, 2009

A fab recipe. A bit of work but if you pre-read the recipe you can better organize yourself. I halved the recipe for ease to work with my kitchen. A sub for brandy is orange liquor and apple juice for the sherry. AND please take skillet off the heat (turn off) before you add the brandy, pour in, ignite skillet, then turn cooktop back on

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THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Oct. 5, 2009

A lot of work but fantastic flavor!

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Jeff PG

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Reviewed: Sep. 21, 2009

This recipe is fantastic. I have made it a few times now and I am never disappointed. Great flavors. I have also substituted beer for the bourbon and it still tastes great.

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Mike

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Reviewed: Mar. 1, 2009

this was very good --just alot of work --not worth it

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TRE1

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Reviewed: Feb. 22, 2009

Outstanding! I used clam juice and water, omitted the brandy and used a little more stock and even forgot the sherry. The flavor was still wonderful!

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gb

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Reviewed: Jan. 16, 2009

Perfect... Almost identical to the recipe from my book from Culinary School except easy to scale thanks to AllRecipes Website. I use Lobster Base instead of fish stock to keep it simple.

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Paul Scusa

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Reviewed: Jan. 11, 2009

My family loved this recipe (even my five year old son). I didn't have all of the ingredients, so I made some adjustments to the original recipe. I used chicken stock instead of the seafood stock. I used cans of cocktail shrimp and skipped the step with the shrimp shells. I used a can of tomato sauce instead of the paste and replaced the brandy & sherry with white wine. I omitted the Old Bay Seasoning - as I didn't have any on hand. Before adding the chopped shrimp at the end, I ran the soup through the food processor to eliminate any chunks. Then I added the chopped shrimp and warmed everything through before serving. I would definitely make this again!

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Emma

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

Overall, I was disappointed with this recipe. It was okay, but nothing like I had anticipated. It was a lot of work (I had to make my own seafood stock) and really lacked flavor. I have made other seafood bisque before which was much better.

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Stacy N.

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Reviewed: Jan. 1, 2009

Made this for New Year's Eve dinner and got rave reviews. Easy to do and great results. Made it up to the point of adding the heavy cream in the morning. Then reheated and finished right before serving. A definite keeper!

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AIVARS

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Reviewed: Nov. 26, 2008

This is a wonderful shrimp bisque that impresses every time I've made it. Well worth the effort!

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LAKSHMI5

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I had to make a few changes based on what I had: chicken stock instead of seafood, vodka instead of brandy, no tomato paste, and fat-free half & half instead of heavy cream. This is probably the best seafood soup I've ever made, even with all those changes! It takes some time but it's soooo worth it.

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yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Sep. 7, 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.

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Bill Riggs

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Reviewed: Mar. 2, 2008

Excellent!!!! Last weekend we had a progressive dinner in our neighborhood. I had to do the soup, so I chose this recipe and it was a hit to put it mildly. Everyone had seconds. I didn't change a thing in the recipe except added another half pound of shrimp.Will definitely make this again.

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Beckyknitsalot

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Reviewed: Feb. 23, 2008

this was delicious! it does take a bit of time to prepare but it is worth it. i actually doubled the amount of shrimp and put half into the simmering mixture in step two (in place of omitting the shrimp shells) that way after the whole mixture simmered for 45 minutes, i could throw it all into a blender without having to pick out shrimp shells. the extra shrimp adds a lot of flavor and bulk. after pureeing it in the blender i put it in the fridge overnight, and reheated it the next day. After reheating it,i then added in the cream, spices, and more shrimp. wonderful! dinner party of 12 and everyone loved it!

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MAGBOR

Cooking Level: Expert

Living In: Hastings, Minnesota, USA

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Reviewed: Feb. 21, 2008

Absouluely the best!Restaurant quality! I substituted Coffee-Rich Creamer for the heavy cream.My family is lactose intolerant.This cuts the fat grams in half! You cannot taste the difference! A bit labor intensive, but worth every minute!!!!

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michelleS

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Reviewed: Dec. 30, 2007

very hard to make - took forever. Use chicken stock if you can't find seafood stock.

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Chopper Bobb

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Reviewed: Nov. 11, 2007

I made this soup for dinner last night. Followed the recipe exactly and it was Fantastic! Definitely worth the work to make it. My family loved it. Thanks for a great recipe!

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melaine502

Cooking Level: Professional

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Reviewed: Nov. 5, 2007

very good recipe... used some leftover lobster shells to make the stock, I would put it up against any resturant

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BongHitz

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Reviewed: May 25, 2007

AMAZING! A little time consuming, but well worth it. I will double the recipe next time I make it.

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Georgia Girl

Cooking Level: Intermediate

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