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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Mary

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Reviewed: May 6, 2007

This is probably the best recipe I've found on this site. Unbelievable!

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black98z

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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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sherry

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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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SLIVNILLI

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

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Reviewed: Oct. 16, 2006

The taste of the bisque is very, very smooth. The changes that I made were as follows: already had shrimp shell stock, so just used this. After cooking the flour/butter mixture along with fish stock, I added onion, celery, etc. I let the mixture heat slowly, and thickened for about 40 minutes. Added shrimp at last ten minutes. Yum, yum!

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Andi

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Reviewed: Apr. 27, 2006

Excellant. My family loved this recipe. I used more cream and less stock to make it creamier. I also left out the hot sauce since we are not a "hot and spicy" family. Still very, very good.

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Iron Chef Hamy

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 27, 2006

Outstanding! Takes a long time to make, but it's well worth the effort. Make an evening out of it!

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GMUCHEFWHIT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 15, 2005

My husband said that this dish is restaurant quality and I agree! I halved the recipe and used chicken stock (freshly made). There was more sauce than needed but I have frozen the leftover to go with some frozen seafood mix that I will cook at a later stage. I think that most of the flavour comes from the shrimp shells/heads and the brandy and sherry added. The best taste came after I added the sherry and seasonings!

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FAIRDINKUM

Cooking Level: Expert

Living In: Windhoek, Khomas, Namibia

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Reviewed: Jan. 21, 2005

This is the best seafood bisque recipe I have made yet. You could change the shrimp for crawfish or crab or combine them. Also, the trouble of straining out the shells is well worth the effort--they add so much flavor! When I peeled my shrimp, I made sure I threw away the feet and only put the big pieces of shell in my pot. This way, they were easier to get out. Also, I used chicken stock instead of seafood, and I added corn at the end so that it's a delicious shrimp corn bisque. Thanks for a GREAT recipe!

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JESSICALYN

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Reviewed: Jan. 10, 2005

My first time making bisque turned out amazing. This recipe is so unbelievable. Made it for an office holiday party for 12 people. This turned out to be a perfect amount since it left enough that I could send everyone home with a few ladles to enjoy it later. Every loved it. I substituted 1 1/2 lbs of shrimp with 1 lb of shrimp and 1 can of lump crab.

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TOMINSKY

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Reviewed: Dec. 11, 2004

We are eatting this right now and we wish that we could give it more stars!! It is soooo smooth. My husband says he has never had anything like it...."a true culinary experience" is what he thinks!! Things I did differently: 1. Used cooking sherry and vermouth instead of sherry and brandy 2. used the crawfish stock that I made last night and did not cook the shrimp shells 3. doubled the hot pepper sauce and worcestershire sauce 4. used half and half!

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 10, 2004

This recipe was wonderful, it had wonderful flavor, and a great creamy texture because of the rue, I didn't have to use heavy cream, I used regular milk, I also used flavored cooking wine instead of the sherry and brandy. My mother is a great cook, and she said that my bisque was better than her's! That was a huge compliment! Thank you so much for the recipe!

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TUSCANY1976

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Reviewed: Nov. 23, 2004

Very good and tasty I took it into work and every one thought it was excellent!!!! I used Chicken Stock instead of Seafood... And I used crab and shrimp It would also be good with Crawfish and Clams....

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MARKGYVER

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Reviewed: Dec. 13, 2003

A fantasitic recipe! However it did turn out a little watery, next time I think I will use more cream and less broth.

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JOHNEAL

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Reviewed: Feb. 18, 2003

Awesome soup Angel! Whenever we boil shrimp for cocktail, we always save the broth and freeze it. It was nice to have all that pink broth on hand for the soup. The only thing I changed was subbing evaporated skim milk for the cream. With the addition of a big salad and homemade bread, this meal was a great success!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 21, 2002

This recipe was FANTASTIC! I made this bisque soup, then poured the cooled soup into ziplock bag-lined 16oz cups, then froze. When completely frozen, I removed the soup filled ziplocks from the cup molds and had a dozen servings ready to defrost on a moments notice in my freezer. This recipe is not an easy one, but VERY fun to make with a friend (you will probably need help with the cheese cloth straining - it's a slow messy strain). HIGHLY Recommend for taste, show and fun challange to prepare. Serves nicely with fresh tomatoe grilled-cheese sandwiches. Thank you!

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