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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crystal pitre

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Reviewed: Nov. 25, 2007

I made this dish just as it was written and it came out with hardly any flavor so I started to look for something in my kitchen to pep it up. Although it may sound weird I added a can of cheese soup as well as two tablespoons of Wistershire. I also added a half of can of celery soup and it turned out great. Thanks for the recipe because I could never of pulled it off without the base.

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april_garner32507

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 17, 2007

This is a wonderful soup! A meal in itself. I added cayenne pepper because I add that to everything and it gave it a great kick. Next time I won't add the additional salt, the bouillon is salty enough.

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summer

Living In: Eagan, Minnesota, USA

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Reviewed: Nov. 13, 2007

i've been making this for 4 years, i've actually memorized the recipe. i usually triple it. the whole family loves it. i never measure spices, i'm sure i use more than called for. i use half and half/whipping cream/milk. whatever i have on hand. imitation crab works wonderfully, that's all i've ever used. delicious!

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oh! cooking mama!

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 14, 2006

This was perfect for what I was looking for, I wanted a good recipe for Shrimp bisque and found this one, tried it last night, I didnt have White Wine so I used Chardonay, only 1 and 1/2 Tbs of wheat flower instead of white and it was so delicous I put it over angel hair pasta to make it more of a meal than an appetizer. Served it with French bread toasted in the toaster oven with butter, parmesan cheese and a sprinkle of Italian Good Seasions spice until the cheese was melted. I loved it and will make it again and again.

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Julie

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Reviewed: Oct. 6, 2006

This was just ok. I added some scallops to the other meat, but that didn't jazz this up at all. I had to add significant amounts of spice to get this to have any flavor. Once I doctored it up it was good, but it was pretty bland beforehand.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 17, 2006

Family loved this recipe!! I skipped the chicken boullion and added an additional 1/2 cup of half & half. I also added 2 tablespoons Old Bay Seasoning and 1 teaspoon ground cayenne pepper to spice it up. It was wonderful - I will certainly make again!

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kalemke

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Reviewed: Jan. 3, 2006

This soup is absolutely fantastic!! It will be sure to be one of my favorites

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Simone F

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2005

This is fantastic, my family begs for more.

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Gaelic Gourmet

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Reviewed: Oct. 10, 2005

excellent and easy to make- i added a little paprika to give it some color.

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LYNLOMAN

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Reviewed: Aug. 9, 2005

AWESOME!!!

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CHAMBATT

Cooking Level: Expert

Home Town: Broomfield, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Jun. 27, 2004

I only had 2-3 bites and threw the rest of my bowl away and my husband thought it was the worst thing I have made in our 17 year marraige. I followed the recipe exactly. I will say that maybe it was the wine that gave it such a bad taste.

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WENDYJOJO

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Reviewed: Apr. 30, 2004

My husband and I LOVED this. I couldn't get fresh crab meat, so I used 2 4oz cans. It was wonderful! I can't wait to make it again. Thanks for posting.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Mar. 23, 2004

My husband and I were dissapointed with this recipe.

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JATON84

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Reviewed: Mar. 1, 2004

This is such a rich and delicious recipe that I feel guilty eating it. I've made this several times using just shrimp, and it's been a hit every time.

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COUCHSPUD

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Reviewed: Jan. 27, 2004

For this dish, I used one fish bouillon cube and 2 cups of half-and-half. I hate when dishes don't have enough salt, so believe me when I say that this came out too salty even with the increased half-and-half. However, the dish still tasted really good, so I will definitely make this again and just omit the 1/2 tsp salt. Thanks!

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AMPHORAS

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Reviewed: Jan. 21, 2004

I have made this bisque several times now and it is always fantastic. I tend to simplify things so I use a package of imitation lobster in place of the crabmeat and frozen cooked and peeled shrimp. I use extra onion. But the real secret...I use all heavy whipping cream instead of the half-and-half and the wine. It's already low-carb but by using the heavy cream, you can almost eliminate the need for the flour, making it even lower in carbs! Silky smooth and rich. I love this stuff!

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TNCHEF

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Reviewed: Jan. 11, 2004

This was really good. I doubled the recipe and added black ground pepper to give it a little more spice. The only thing I would do differently is omit the salt and only use half the amount of wine. Thanks for the recipe...

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JOSEPHINEWI

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Reviewed: Jan. 9, 2004

I made this for Christmas & everyone loved it. I did double it, and I added about 1/2 cup of shrimp broth (simmered the shells). I also added about 7-8 scallops. I did not double to wine. This was a hit & I have had several people ask for the recipe!

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JANELLECOLE

Cooking Level: Intermediate

Living In: Mansfield, Texas, USA

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Reviewed: Dec. 7, 2003

This was excellent and so quick to make! We are used to a little more "kick" so we added some black pepper once it was cooked and it was then perfect. We also got a "sweet" taste to it but that was probably because we used imitation lobster meat.

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JSL1126

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

Living In: Phoenix, Arizona, USA

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Shrimp and Crab Bisque

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