Recipe by JAYDA
"Mildly spicy seafood soup. You could substitute an equal amount of crab meat or cooked sliced lobster for the shrimp. Use dry sherry to flavor instead of brandy if you make this substitution."
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finely chopped onion
finely chopped celery
garlic clove, finely chopped
3 1/2 cups
salt and pepper to taste
2 fluid ounces
green onions, finely chopped
Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice.
I made the crab meat/sherry variation as the submitter suggested in her recipe description. I simmered the sherry with the stock rather than adding at the end - did not want the "raw" liquor taste. I think this would have been infinitely better without the curry. Very dominant and distracting. Also - too much butter to saute vegetables results in little "grease nodules" floating on the top of the soup. Not pretty.
This was a very good and pretty easy-to-make recipe. It also had an "elegant" feel to it.
I'd never bought chicken stock before, but I managed to find some at my store. I bought some medium-size (51-60 count) shrimp, since the recipe didn't specify a size, and I thought they might be too big for this recipe, but I thought they worked nicely. Also, I wasn't sure if I should have left the tails on (some shrimp recipes do, some don't, and I don't know what the "rules" are), so I took the tails off.
However, I thought the brandy overpowered the other flavors quite a bit. Maybe a higher-quality brandy than what I had on hand would've tasted better, or maybe I should just have reduced the quantity.
In the end, though, this was the first recipe I've added to my recipe box in quite a while. I just may try it again, this time with crab/lobster (and sherry), as the recipe description suggests. Thanks for a great recipe!
This was amazing!!! I didn't have green onions or brandy and I used fat free half and half. My friend the gourmet cook was here and she raved about it all weekend. It is quick and easy and definitely a keeper. Thanks for the recipe.
Oooh, this was good! I roughly chopped up the shrimps for the bisque but garnished it with a huge tiger prawn (tiger shrimp? Not sure of the difference). I diced the onion a little chunkier than the celery, and used a small splash of Marsala wine instead of brandy. The green onion sprinkles were pretty, but next time I think I'll use fresh chives. This was super delicious. Thanks so much!
Sorry to say, but I did NOT like the brandy in this one. Way too overpowering. I would make it again, but probably completely omit the brandy. (And, yes! I am a drinker!)
This was a very good recipe. I didn't use the brandy and instead used cooking sherry before the flour. I used heavy whipping cream instead of the light cream. I also added a pinch of garam masala and garlic salt in the end to each serving because it needed a little something. Next time I will use only half the celery and substitute the green onions with fresh cilantro to give it a more authentic taste. Also, I think I will use a little more tomato paste. All very minor tweaks that made this good recipe great!
Interesting flavor combination. A little salty for my tastes. But overall a great soup alternative from the standards.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Shrimp Bisque
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 275
** Calories from Fat: 151
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