Total Time
50mins
Prep 20 mins
Cook 30 mins

I originally served this to our gourmet group as a first course. Fortunately, I had made extra, because everyone wanted seconds in spite of knowing there was 3 more course yet to come. I was very pleased they liked the soup but disappointed because my husband and I were looking forward to leftovers for the next day!

Ingredients Nutrition

Directions

  1. Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
  2. Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
  3. Add vegetables, wine and brandy to reserved broth and bring to a boil.
  4. Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
  5. Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
  6. Puree the soup mixture in a blender or food processor.
  7. Reheat the soup, adding the remaining shrimp and oil.
  8. Stir in the parsley and serve.
Most Helpful

5 5

It was my turn to host the monthly girlfriend lunch get-together. The bisque was unbelieveably delicious. I used clam juice because I am just too lazy to fool with making fish stock. I followed your very clear directions to the letter. I doubled the recipe and am very glad because my husband and I took the leftovers to work for lunch. Wonderful flavors and texture. Thanks so much.

4 5

this was good, I used canned fish stock that I purchase from a Asian speciality store, I increaased the garlic way up and added in 2 teaspoons crushed red chili flakes, was hoping for more of an intense flavor I felt that there was something missing, however we still enjoyed it, thanks for sharing Lorac!