The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 22, 2009
This was really awsome wanted to try out a soup to go with our Thanksgiving meal so I made a small batch for dinner one night. WOW!!! Lowed the low fat quality, did not put the soup in a blender just gave it a good stir and served it! Sauted a few extra shrimp to add on top.
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Cooking Level: Intermediate

Living In: Bellmawr, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 6, 2009
This recipe was totally awesome. I added a large clove of chopped garlic. I'll definitely make it again soon, and will double the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 9, 2009
Great recipe! I'm on a low-fat diet and I substituted the Half & Half with skim milk and skipped the butter - Still delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 25, 2008
This is one of my favorite soups to make. This recipe is very easy to make and quite flavorful.
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Jim

Cooking Level: Expert

Home Town: Chittenango, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 4, 2007
Just barely acceptable--but only because it's a low fat recipe. It's sweet, and really wasn't the taste I was expecting from a bisque. The consistency of the soup is almost like vomit, and the shrimp bits are not adequately suspended in the soup, so they kind of settle to the bottom. The flavor is just okay. Extra parmesan cheese seems to help. I probably won't be making this recipe again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2007
I love this recipe and make it a few times each month. These are my suggested modifications: Add an extra half red pepper and about one to two cups of fresh chopped vine-ripe cherry tomatoes. To make it healthier - omit the butter and decrease the oil to a teaspoon or so. You really don't need it. I've tried it with full oil and butter and without - I can't taste the difference. Add the grated cheese to the soup and cook for a few more minutes before serving instead of sprinkling it on the top. I use closer to half a cup of cheese and find the flavor is better. Also, I like to leave some of the cooked shrimp and veggies aside and only blend about 2/3 of them. It makes the soup a little chunky and VERY yummy! Use a sweet onion rather than yellow. In my opinion, the yellow is too strong and the soup can come out tasting like onion and not much else. I usually make a double batch of this and freeze it for lunches. It's a wonderful recipe. I'm so glad I found it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 14, 2007
Very good bisque; tatsy and light. I didnt have half&half so I sued 15% cream and it was fine. I will keep this one in the rotation. Having a huge bag of frozen shrimp on hand at all time really is so handy in the kitchen!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 7, 2007
I actually didn't care for this as much as others seem to. It tasted a little bland when I was done - between adding a lot of half and half plus the no-salt-added tomato sauce, the flavor was just too understated. So I added a lot more salt and pepper, a bit more salted butter, plus some cayenne pepper - that made it pretty good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 22, 2007
This was very good and quite easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 6, 2007
I made this recipe last night when I had a couple of friends over for dinner. Fantastic! They both want the recipe. It was super easy to make and was great with the French Bread Rolls to Die For from this site. I used a bit more of the chili oil - maybe it wasn't hot enough because I could only find Thai Sweet Chili Oil. I also couldn't find no fat half and half in my regular grocery store so I used some no fat evaporated milk along with the regular half and half (equal quantities of both). Instead of topping it with parmesan, I put a single whole shrimp and sprig of parsley on top. I'll be making this again. Thanks for a keeper!
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Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 29, 2007
Awesome and sooooo easy to prepare. Made this for lunch today and it was done in no time flat. Used frozen,cooked jalapeno flavored shrimp. Gave it just a "hint" of heat but the flavor was outstanding. Thanks for a super easy, delicious meal. I saved out a few whole shrimp for garnish but did puree the rest.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 5, 2007
Love this!! It was simple and elegant and I can't wait to try the same recipe with lobster. Yum!
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 4, 2007
I was looking for a quick shrimp bisque to make in 30mins. I couldnt believe how GOOD this was! It is not exactly for 6 people, but do not hestiate - try this recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: May 30, 2007
Soo good. The office is drooling over the photos because that's all that's left!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 6, 2007
This soup was AWESOME. I only wish I had made more. I cut this down to 2 servings, which still barely filled 1 smallish bowl. I used real half and half (with fat) and omitted the butter. I also used a food processor, which was kind of a disaster - I guess my food processor isn't liquid-tight. Next time I'll separate out the non-liquid ingredients, and blend those together sans liquid and mix it together in the end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 29, 2007
This was excellent! Everyone loved it. I did not use fat free half and half. I used regular half and half but I did cut back a little. Other than that, I followed thr recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 11, 2007
Very tasty and easy to make. Will make this often.
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Jan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 16, 2007
i made this last night & it was excellent! i thought it was going to be too soupy but once it was blended, it was the perfect consistency! i've saved this to my recipe box. thanks, jean!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
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Reviewed: Jan. 6, 2007
This recipe was ok. My sister definitely liked it and ate almost all of it, but I wasn't thrilled. I don't think that I'll make this one again.
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Photo by carrie8706

Cooking Level: Intermediate

Home Town: Meadville, Pennsylvania, USA
Living In: Kent, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 27, 2006
OK. Something about the texture did not turn out right for me. I may have used too much shrimp...also I used regular fat half and half...perhaps its the fat-free that makes the texture right. Easy to make though. Will look for another recipe.
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Home Town: Chicago, Illinois, USA
Living In: Boston, Massachusetts, USA

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