Reviewed: Aug. 24, 2011

this was super easy to make, and adjust to my needs. i always cook with a pinch of this and a dab of that. so long as you have a solid base this soup can easily be adjusted up or down. i used cooking sherry in place of the brandy, and chicken and veg stock in place of the fish stock. i also started cooking the shells and onions first, it just made sense to start there as it was the most labor intensive part of this dish. i am sitting in front of a hot bowl of this right now, and i have to go, because it is so good!! I WANNA EAT!!!

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Reviewer:

jcernek

Reviewed: Apr. 25, 2011

Fresh Medium Shrimp taste delicious in this Shrimp Bishque II. I have added 2% milk instead of 3 quarts of seafood stock to enrich this Shrimp Bisque. Also, I substituted 1/2 cup of all-purpose flour to balance the consistency and thickness of the Shrimp Bisque II. In order to maintain the Fresh Shrimp taste, I added 1/2 onion diced with one cup of grape tomatoes chopped for flavor. In addition, added one tablespoons of olive oil to compliment the richness of butter. This Shrimp Bishque II does taste like fresh Medium Shrimp by popular consensus and review.

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Reviewer:

GHung

Cooking Level: Professional

Home Town: Lombard, Illinois, USA

Reviewed: Feb. 3, 2011

excellent bisque, I have made it several times and everybody loves it. Restaurant quality recipe. Thank you for sharing it.

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Reviewer:

doriansh

Reviewed: Jan. 18, 2011

Outstanding recipe!!! I followed the instructions but added crabmeat along with the shrimp. Excellent! This recipe is a keeper for sure! Shared it with the girls at work and a few of my patients (those with no diet restrictions). They all loved it!

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Reviewer:

Barbara

Reviewed: Jan. 13, 2011

I'm not prone to giving bad reviews. This recipe has WAY too much paprika. I followed the recipe exactly, but omitted the alcohol (we don't drink). I think it would have been delicious with 1 t. paprika, but 3 T KILLED it. I could hardly taste the beautiful homemade shrimp/onion stock and expensive storebought seafood stock. It could be personal preferrence, but start out easy on the spices, if you're going to choose this recipe. I guess I prefer a white sauce shrimp bisque, as opposed to a more cajun style bisque, so I'm pretty sure it's personal preferrence. You should know, though, before trying it.

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Reviewer:

famfaithandfood,omy!

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Farmington, Utah, USA

Reviewed: Jan. 4, 2011

Lots of work, but worth every minute. I used half and half instead of heavy cream, and it was still very flavorful. My only word of caution is to use a mesh strainer--or better yet, cheese cloth in the mesh strainer. Don't try to use only cheese cloth to strain, because it has a hard time holding up to the thickness of the sauce. Lacking a mesh strainer, as an emergency fix I put my cheesecloth into a colander and strained it that way.

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Reviewer:

APRILMILLER

Cooking Level: Expert

Home Town: Saratoga, California, USA

Living In: Dallas - Ft. Worth, Texas, USA

Reviewed: Jan. 3, 2011

Delicious! I did not find this dish to be all that difficult and time consuming to make as some of the other reviews said. I did substitute the seafood stock for chicken and vegetable stock and it still came out GREAT!! I highly recommend this recipe. I think it is very traditional and was exactly what I was hoping for. Thanks for a great recipe

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Reviewer:

hplatano

Reviewed: Dec. 17, 2010

perfect

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Reviewer:

morble

Cooking Level: Expert

Reviewed: Nov. 10, 2010

I make this Bisque every Holiday and it is always a crowd pleasure. I think its better than many other fancy restaurants Bisque. Thanks for posting!

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Reviewer:

Donna

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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