Curried Shrimp Bisque

Curried Shrimp Bisque

59
JAYDA 0

"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."

Ingredients 45 m {{adjustedServings}} servings 275 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.
  2. Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved shrimp.
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Reviews 59

  1. 70 Ratings

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Childofchaos
8/27/2006

Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice.

naples34102
3/16/2011

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.

NMChef1
9/7/2006

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!