Total Time
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


  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

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.

ratherbeswimmin' March 28, 2003

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!

Kittencal@recipezazz July 15, 2008

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