Shrimp Bisque I

Shrimp Bisque I

7
MARBALET 50

"This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner."
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Ingredients

servings 546 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.
  2. Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)
  3. Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.
  4. Deglaze pan with brandy; add fish stock and simmer.
  5. Thicken soup by adding small amounts of roux, each time mixing thoroughly.
  6. Strain soup, pressing shells to extract all liquid.
  7. In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

I've been looking for a great shrimp bisque and I've certainly found it. Yes, it's time consuming but worth the effort. I scaled the recipe to eight, however, I did use a whole pound of shrimp. ...

Most helpful critical review

Sorry but this just did not do it for me. Overpowering brandy/sherry taste and lacking basic seasoning i.e. salt and pepper. Thanks for posting your recipe though.

I've been looking for a great shrimp bisque and I've certainly found it. Yes, it's time consuming but worth the effort. I scaled the recipe to eight, however, I did use a whole pound of shrimp. ...

Wonderful recipe!! Of course we all change them to meet our familys taste. I just added 2 12 oz whipped cream cheese and about a 1/4 cup of parmesan cheese. Will def cook this recipe for many y...

This was very good. It is a little troublesom to make, but if you like Bisque soup it is well worth it. We used it over linguini noodles and found it to be very good as a sauce also(just make it...

Awesome but very time consuming, made exactly as stated and next time would double the shrimp, not engough. Yummmmmmie.

I would have given this a 5, but it is different each time you make it. I have found that using clarified butter is important. Lots of work, but usually worth the effort.

My whole family loved this. It was a bit time consuming, but what good food isn't? I made it exactly as the recipe laid out. Next time I will cut back on the brandy some. I think I will also...

Sorry but this just did not do it for me. Overpowering brandy/sherry taste and lacking basic seasoning i.e. salt and pepper. Thanks for posting your recipe though.