The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Nov. 8, 2009
Delicious. Since we don't drink alcohol, I simmered the shrimp shells in water and Old Bay Seasoning, drained it and used the stock in place of the wine. It was awesome! I cut up the shrimp in small chunks and would recommend you doing that too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 30, 2009
I loved the recipe, it was a hit, however I have to give it a 4 star since I made some changes. I cut the wine in half (too overpowering), and totally cut out the salt (the bouillon has enough). Other than that I followed the recipe to a T. You need to remember to make a roux at the beginning with the first ingredients in order to get a really good consistency. First melt the butter then GRADUALLY add the rest of the ingredients the result will be a nice heavy thick base for your soup. Tip: I mix all my dry ingredients together and have them ready before I melt the butter then just shake them over the pot to slowly incoperate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 16, 2009
Made a few changes such as adding nutmeg and old bay. I also only used shrimp. It was delicous and i shall be using it often.
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Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA
Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 12, 2009
Excellent recipe. I followed the recipe as is except for I didn't have any fresh crab meat so I used canned and it still came out awesome. I made it in a bread bowl and it was a big hit. Thankyou for this one--it's a keeper!
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Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA
Living In: Rock Springs, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 13, 2009
I made a few tweeks to this recipe. 1) I used 3 tablespoons of butter and then cooked the shrimp shells in the butter and then strained 2 tablespoons of butter out of that. This added a much better seafood flavor. 2) I used shallots instead of onions 3) I added a tablespoon of tomato paste to the butter, shallot and flour mixture. 4) I added a teaspoon and a half of seafood seasoning (Seafood Magic, you could use old bay or your favorite seafood seasoning) 5) I cut the shrimp into smaller pieces which improved the texture. 6) I added a few drops of Sriracha hot sauce at the end to give it a nice zip. Okay so looking at my edits I realize I changed a lot about this recipe so I almost feel like I'm reviweing a different soup. I can't tell you if this reheats well as there was NONE leftover. I made it for Easter dinner and even my dad who is notoriously picky enjoyed this soup.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 10, 2009
Very good recipe. After reviewing other ratings, I omitted salt and wine and just used 2 cups whipping cream, 2 tsp of Old Bay seasoning, 2 cloves garlic and 1 tsp of cayenne pepper--would NOT use cayenne again, or would do 1/2 tsp (for a kick)or 1/4 tsp (for a little heat). It was wayyy too spicy, and my husband (who likes hot food) said it was really spicy. If it weren't for the cayenne (still blowing my nose), it would be a 5 star recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jan. 6, 2009
i made this as an appetizer for thansgiving and it was a big hit. thanks
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Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 27, 2008
This was very good but I would use fresh crab if it's in season. I didn't love the flavor of the canned crab but the company I served this to really enjoyed it. It was also extremely easy to make and quite impressive for company. I defrosted frozen shrimp and then peeled them in advance. I used my kitchen sheers to cut them into small pieces. Everything was pretty much tossed in the pot within a few minutes and it was ready to go.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 5, 2008
If you like wine...you'll like this recipe. I added the 1/2 cup of wine as the recipe said. Then, I taste tested it. I ended up adding an extra cup of cream to try to cover up some of the wine taste. My husband hated it as well. I will try this recipe again, but maybe only put 1 Tablespoon of wine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 31, 2008
I love this recipe. I made two changes, one I used heavy whipping cream instead of half and half. Second I added 1/2 tsp of cayenne pepper. I can't wait to make this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Oct. 12, 2008
This was a great, easy recipe. On the advice of other reviewers, I added a little Old Bay seasoning and that made a good bisque great. The recipe didn't call for chopping the seafood but I did, as not doing so would make it kind of wierd. Next time I make this I will finely chop some of the shrimp/crab so it's not so broth vs. chunk.
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Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 22, 2008
I tweaked this recipe so much I'm not going to give an in-depth review, but I'll give it three stars as a good base recipe. The white wine was a lovely touch. If you find the wine taste too sharp let it boil down a little and add a pinch of sugar if you desire.
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Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand
Living In: Dunedin, Otago, New Zealand

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 24, 2008
Very good recipe as written but I had to add a bit of cayenne to wake it up. Exceptionally easy to prepare and is ready to eat in minutes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 5, 2008
This was simple and delicious! I doubled the recipe so I had some to freeze. I added some minced garlic to the onion, added a 1/8 tsp of cayenne pepper, used half fat free half & half, and half regular, and used imitation crabmeat. Before adding the second half of half and half, I used my wand blender, and blended half of the recipe. This was terrific, and I will def. make it again. Thanks!
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Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jun. 1, 2008
Added a little curry powder and cayenne, but I imagine quite good even without. Just as good the next day for lunch too. Yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 9, 2008
Outstanding. My family loved it.
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Cooking Level: Expert

Living In: Newport, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 13, 2008
I made it at 4 servings...for 4 people, but there wasn't enough for 4 people, so I made egg noodles with it and we put it over that. I also tried imitation crab...I won't do that again. We loved this recipe. Glad I found it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 30, 2008
Found it to be a very good soup. However, like most people are saying it was a little bland. I do plan on doing the recipe again. Next time, I am going to put either Old Bay or Tony Chachere's seasoning and a little paprika. That should give it the little extra kick it needs.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 14, 2008
This was not a very flavorful bisque. I followed the recipe exactly (except that I used black instead of white pepper). Any suggestions on adding some more flavor?
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Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Dec. 6, 2007
i followed the recipe completly and just added a 1/4 of red pepper becuase we like our food hot,we have never had a bisque taste soo good it blew all others away.and was so easy to make my family loved it!!!!!!!!!!!!
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