Reviewed: Apr. 17, 2012

This is very similar to the other Shrimp & Crab Bisque on AR. I've made both and can't tell the difference. All to say that I think the 1/2 cup wine is too much, I did use only about 1/3 cup of white wine and it gave a perfect flavor. We enjoyed this with some toasted french bread and both of us thought it was great!!

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Reviewer:

Cindy in Pensacola

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Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Feb. 16, 2012

This was absolutely delicious! I added corn. It tasted better than some I've had at restaurants! Thanks a bunch!

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Reviewer:

SeandyLove

Reviewed: Feb. 6, 2012

MMMMMM

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Wildflower Hill

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Bloomfield, New York, USA

Reviewed: Jan. 21, 2012

I don't put the onion in. I use onion powder instead(as an adult, I still hate the onion crunch) and we use 1lb. crab(with a k) and chop it up finely. We always end up using more pepper; we use both white and black. We also add garlic salt to taste(my family loves garlic). I always add more half/half, after everything is in, it's too thick to eat as soup, but I never measure, I only add until I have the right consistency. We also add at least 1/2 cup of grated parm. This is a fantastic tasting, very easy and fast meal to make(even my 13-year-old can make it by himself).

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Reviewer:

Jenn

Cooking Level: Expert

Reviewed: Jan. 6, 2012

The only reason why I rated this recipe with four stars is because there is so much more the preparer can do with it to increase the flavor and texture! Like others, I added Old Bay seasoning and sauteed garlic and the onion. I happened to have Cauliflower in my refrigerator that I steamed and chopped to thicken and provide additional texture. In addition, I added a cup of sweet frozen corn, a can of petite diced potatoes, and a pinch of freshly dried thyme. It turned this soup into a great tasting chowder that is typically found in restaurants! Don't be afraid to customize this recipe to your liking with additions like the ones mentioned above. Just a side note, I do believe the flavor of the soup is compromised when using imitation crab meat instead of canned or fresh blue claw crab meat. Most likely I'm partial, since growing up eating crabs on the east coast!

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Reviewer:

USMC21

Reviewed: Dec. 27, 2011

This was the first time I've made bisque and couldn't have picked an easier recipe. I did alter a bit based on another review and added Old Bay and Cayenne. RAVE REVIEWS from my Christmas dinner guests.

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Reviewer:

Mary G

Reviewed: Dec. 26, 2011

I made exactly as described, and it was a huge hit! Only a couple of clarifications: I cut the shrimp into smaller pieces. I used Chardonnay wine. And I used Better than Bouillon from a jar rather than granulated. My people are seafoodies, and they loved it. I'll make again.

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Reviewer:

Origami99

Reviewed: Dec. 12, 2011

I absolutley loved this - especially how easy it was. I ended up blending the soup a bit and adding some milk but that's to preference. Next time I'll make 2-3 batches so it lasts longer than 1 lunch. :)

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jenewman

Reviewed: Dec. 4, 2011

This recipe is delicious . I used sherry instead of wine and added a tablespoon of tomato paste . I doubled the recipe and only had about 4 servings . will make ahead and serving this over the holidays . Has anyone frozen any ? Does it thaw out well ?

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MARY

Reviewed: Nov. 6, 2011

The whole family loved it. I subbed the salt for old bay. I pureed 1/2 ,and the other 1/2 I left chunky;then mixed them together and that was the perfect consistancy.I'll definetly use this recipe again!!

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