Shrimp and Crab Bisque
I tried this recipe, and it was a hit! I got some crab cake (very lumpy) from a Greek restaurant. Since I didn't like the strong smell of the crab, I decided to make it a bisque. While I was cooking it according to this recipe, I did notice that the portion of ingredients should be adjusted to match personal taste. First, I would use half or 3/4 of the chicken bullion - it was way too salty. At the end, I have to salvage the soup by adding 1 cup of milk to dilute the salty taste. Second, I also recommend to replace 1/2 cup of the half and half cream to milk, so that it won't be that fattening (and it still tastes just as good as the restaurant). Third, I recommend to use bigger(21-25 shrimps per pound), raw, tail-on shrimps. I got them from Costco, and for some reason, the smaller shrimps just don't have the seafood taste. Fourth, I add a stick of chopped celery in the bisque. Fifth, I also add one bay leaf. Sixth, I cooked everything for a total of 30 minutes.
This is a really good recipe, and you just have to sample it whenever you add another ingredient to match it to your personal taste.
7 users found this review helpful
Jul. 12, 2011