Shrimp Bisque

我没做过浓汤,但是是一个时髦的牛排house in town that used to serve it so I tried to recreate it. I made some changes on a whim that seemed to work well. I did not used tarragon because of bad reviews and replaced with some thyme. I also added one whole red bellpepper. It was slightly chunky but it didn't bother me. Also when they say to blend in batches they mean it. I made the mistake of having more faith in my blender than I should and it looked like it vomited all over my kitchen when my bisque exploded out of it LOL. To top the bisque I would highly reccomend buying a frozen sheet of pastry puff. cut into little squares and cook. A great and highly fancy substitution for crackers. I also topped with green onion and some paprika. My sister HATES seafood and she had two large bowls. Her only complaint was it was so rich and she was so stuffed she couldn't eat for two days. Every last drop of this bisque was greedily consumed quickly with no leftovers between the three of us! also trying to find a good substitution for the clam juice as it seems rather pricey in my area for my wallet. I am also making this tomorrow, doubling the recipe adding 1 lb of crab and an extra 1/2 lb of shrimp and perhaps some corn. My friends can't wait for their little bisque care packages.

• kbailey6006

• chico ca

• 5/11/2011

I have made this recipe several times while visiting other people, using their ingredients, which has required a couple of substitutions. For example, I've used Grand Marnier instaed of brandy with great success, and used apple and lemon juice instead of wine -- not as good, but it was not bad!

• CaiTye

• Auburn, WA

• 5/23/2010

Lots of small changes made a huge difference. I bought 2lbs of medium sized shrimp (for $5) shelled them and fried the shells in 2 tbsp of butter and some garlic - after turning reddish (and smelling awesome) i added 5 cups water and simmered for 20min to get shrimp stock (instead of clam juice). I barely cooked the shrimps and set aside, cooked the veg and added all ingredients except the cream. After the blending, it was far too chunky so i strained the soup through a fine sieve removing the solids. I then added the cream and garnished with shrimp. Fantastic.

• Anonymous

• Singapore

• 1/21/2009

I doubled the batch adding 1 lb crab meat and incorporated the advice such as forget the tarregon, increased shrimp, tomato paste and carrot 50%, replace whipping cream with 1/2 and 1/2, used vege broth with the clam juice 50/50, an served with green onions and the Brandy on top. What i regret is adding the extra brandy to the serving at the end, it has the potential to ruin the flavor. Next time i will serve with a dollop of marscapone or cream freche. Without the Brandy it was great!! 4 forks! Allan from San Diego Dec 2008

• allanbrassard

• 12/31/2008

I made this recipe exactly as suggested and it was simply delicious! Well worth the short amount of time it took. My husband loved it also. I will make it again for sure! Beverly

• beverlylv

• Greenville, NC

• 2/26/2008

I made this recipe for Thanksgiving. Although I liked the flavor it came out too thin.

• chezchas

• Grand Rapids, Mi

• 11/29/2007

I took the other reviewers' advice and used thyme instead of tarragon, but I found the bisque to be unpleasantly chunky and thick even after thinning it out. It was like eating Sauce Nantua, which while good is not what I expect from a soup.

• Anonymous

• Arlington, VA

• 5/21/2007

The dish was absoluely overwhelmed by tarragon. There was no balance at all. I'd cut it to 1/2 teaspoon dry tarragon next time.

• docchiromb

• New Haven, CT

• 4/6/2007

I don't know what I did wrong but this was terrible - I consider myself to be a good cook and the tarragon completely overpowered the dish and added a bad flavor. Maybe one of the ingredients I used had gone bad but it was a terrible waste.

• kew852000

• Eugene OR

• 12/24/2006

I ran out of tomato paste and used a chopped tomato and a chipolte pepper instead. I loved the added spice. I also used only 8 oz clam juice, and simmered the shrimp shells in 16 oz water for the remaining liqued. Used half and half as the others suggested. Served with french bread for a fantastic dinner for 2 and ample leftovers.

• Anonymous

• San Francisco Bay Area

• 3/27/2006

Made this exactly as written, and served at a Christmas party. I think one person actually used both hands and feet to eat it! Another said, "there isn't one restaurant in this area that makes one this good." Outstanding recipe.

• vodkandtonic

• Stroudsburg, PA

• 1/12/2006

Fantastic recipe! I suggest adding 2-3 cloves of garlic, pressed, to the butter when sauteeing the shrimp. Also, I didn't have any clam juice on hand. Instead, I simmered the shrimp tails in the same volume (24 oz) of veggie broth for the entire time I spent preparing and cooking. It made a fine substitute, and didn't have any of the unpleasant "fishy" flavor that I personally dislike in clam juice. If you use the garlic in the first step, you might have to add some of this broth to the vegetables when you sautee them, since garlic likes to absorb liquids.

• jarett

• Bloomington, IN

• 11/27/2005

Wonderful recipe. I combined the best of the suggestions, using half and half, extra tomato paste, NO tarragon, a little extra carrot, broth and shrimp shells for half the clam juice. I chopped the shrimp corsely before putting in the blender, and had no issues. A little cayenne at the end. I thought the bisque was excellent and sampled quite a bit of it as I was making it the evening before. I would make this for any occasion -- simple or elegant.

• Anonymous

• Dana Point CA

• 12/22/2004

Made for special occassion dinner. I cut amt. of tarragon as suggested, but it was still mediocre at best. I wouldn't bother.

• Anonymous

• San Francisco

• 1/28/2004

this was definitely an easy recipe for a seafood bisque, which normally requires poaching shells, etc. however, the amount of tarragon called for makes the soup completely overpowering - it's nearly all you taste. i'd make the recipe again, but drastically change the called-for seasonings.

• Anonymous

• savannah, ga

• 8/21/2003