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Shrimp Bisque II

Shrimp Bisque II

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AFGLEZ

Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 38 g
  • 59%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
  2. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
  3. Return strained mixture to a simmer in the saucepan. Pour in cream.
  4. Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
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Reviews

Samantha Wade
39
11/9/2003

This recipe was FANTASTIC! I made this bisque soup, then poured the cooled soup into ziplock bag-lined 16oz cups, then froze. When completely frozen, I removed the soup filled ziplocks from the cup molds and had a dozen servings ready to defrost on a moments notice in my freezer. This recipe is not an easy one, but VERY fun to make with a friend (you will probably need help with the cheese cloth straining - it's a slow messy strain). HIGHLY Recommend for taste, show and fun challange to prepare. Serves nicely with fresh tomatoe grilled-cheese sandwiches. Thank you!

JESSICALYN
31
1/21/2005

This is the best seafood bisque recipe I have made yet. You could change the shrimp for crawfish or crab or combine them. Also, the trouble of straining out the shells is well worth the effort--they add so much flavor! When I peeled my shrimp, I made sure I threw away the feet and only put the big pieces of shell in my pot. This way, they were easier to get out. Also, I used chicken stock instead of seafood, and I added corn at the end so that it's a delicious shrimp corn bisque. Thanks for a GREAT recipe!

LINDA MCLEAN
29
11/9/2003

Awesome soup Angel! Whenever we boil shrimp for cocktail, we always save the broth and freeze it. It was nice to have all that pink broth on hand for the soup. The only thing I changed was subbing evaporated skim milk for the cream. With the addition of a big salad and homemade bread, this meal was a great success!