The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 2, 2009
this was very good --just alot of work --not worth it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 23, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 20, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 12, 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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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

Home Town: Solon, Iowa, USA
Living In: Camp Lejeune, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 26, 2008
AMAZING! A little time consuming, but well worth it. I will double the recipe next time I make it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Expert

Living In: Hastings, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 30, 2007
very hard to make - took forever. Use chicken stock if you can't find seafood stock.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 7, 2007
Wow it was great. If your organized and you get all your ingrediants ready, it isn't too bad. I did everything except the cream and shrimps in the morning. Than at night, I reheated it on the stove, added the cream and the final ingrediants such as the sherry, worcester sauce....and cooked the shrimp and added that. I served it over cooked white rice and steamed brocolli pieces that I mixed in with the rice. It came out on the thick side, which was perfect for the meal. I had to bring the recipe down to 5 people. It's definetely a RICH recipe. My husband loved it and so didn't his parents.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 6, 2007
This is probably the best recipe I've found on this site. Unbelievable!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 28, 2007
My husband loved it! Restaurant quality for sure. I would definitly make this again. It did take a long time to make, but definitly worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 18, 2007
Delicious - wonderful. I added crab meat and clams (with clam broth) and used a Thai style stock in place of the seafood stock. I also used half and half in place of heavy cream and this came out absolutley fabulous. Just be careful when you light the brandy - use an oven mit - it definately flames up quite a bit.
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Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA
Living In: Dalton, Pennsylvania, USA

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