Quick Shrimp Bisque

This was just what I needed to soothe my poor sick self. I stuck fairly close to the original recipe, just adding a couple carrots and two sticks of celery (I made a double batch) to pump up the veggie content. It was wonderfully comforting, had a lovely seafood flavour to it and went down a treat. I'm sure the pot won't last long!

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Ahhhh this tasted so good. I followed your instructions exactly, and the end result was a beautiful, comforting bisque. A real treat that I will be making over and over again. Thanks for sharing another great recipe. :-)

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Like others before me, I used potato flakes, not rice. Dropped cayenne to 1/4 tsp.; and added 1/2 c. each diced carrots and celery to the saute. I also bumped up the servings to 6 to end up with a decent amount of leftovers. Had no cream or half and half so I used 2% milk and it came out just fine. I would definitely make this again, only maybe not puree the carrots and celery... they probably didn't blend as well as everything else....it seemed a bit grainy. But I still give it 4 solid stars!!

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This hit the spot! The cayenne pepper really adds a nice kick. I used half the shrimp called for and added a can of crab meat. I also took the hint of another reviewer and used instant potato flakes in place of the rice. I subbed milk for the half and half to lighten it up a bit.

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Love, love, love this recipe! I have made this several times and absolutely love the flavor! The recipe only calls for shrimp, but I use a combination of shrimp and longostino. My husband isn't a big seafood lover so I have also on occasion added an extra cup of chicken broth to subdue the seafood taste. This version was also incredibly good. You can't fail with this recipe.

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It's a very rich bisque and has a lot of flavor. But the texture was not creamy enough. Perhaps next time instead of rice, I might use some instant potato flakes and see if that would smooth it out some! Thanks for the recipe!

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Quick and easy and quite tasty- 3 stars for me means we liked it. We would make this again. It's super easy to do with an immersion blender. I hoped for a bit 'more' so maybe I will play with it, but is it a great soup for a winter night- you bet.

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Wow! I am giving this five stars even though I didn't follow the recipe exactly. I put in a bit less than a 1/4 tsp cayenne - even though I like thinks pretty spicy. It's plenty spicy even with the reduce amount! YUM! Unfortunately, I didn't have fresh tarragon - so I used dried. I also used 2% milk instead of the cream as I like to cut calories where possible - I even added an extra TBS of rice to make up for the thickness factor. Last but not least - I didn't blend the bisque as I like things chunky. Either way - this bisque is VERY VERY good & VERY easy. It's a great quick meal with things that most of us have on hand. I always have frozen cooked shrimp on hand just for this sort of thing. Thanks for the great recipe!

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This was Quick! The flavor of the shrimp came through nicely, as did the garlic and tomato paste. We liked it. I made the recipe as it was written, however, even though we like spicy food, something told me to cut the cayenne pepper back from 1/2 teaspoon to 1/4 of a teaspoon. Oh, Mama! This was still pretty hot stuff. It is a good recipe! Although I will probably not make it again, as I will keep trying for the perfect seafood bisque for our taste.

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This was the perfect recipe for my leftover shrimp from Christmas Day! I followed the recipe just as stated and added 3 tablespoons sherry and some salt and pepper. And, oh yes, fat free half and half. Loved it!

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i luv bisque and this one is the bomb...quick and easy..serve with garlic bread and a salad...mmmmm

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Very yummy! I added 2 T. sherry, and about 1/4 c. roasted red peppers, and substituted vegetable broth for the chicken broth. I like spicy, but I think I would probably use less cayenne pepper next time...it had quite a kick that lingered. The whole family enjoyed it. Thanks!

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Great recipe. Being from New England, chowders and bisques are some of my favorites. This recipe is simple, flavorful, and as creamy as you like (depending on your blending time, and choice of half and half or heavy cream). I used 1 cup of the broth from boiling my "shells on" shrimp to replace 1 cup of the the chicken broth. Although I enjoy the rouge type texture that flour makes, the texture produced by the rice is a nice variation. The flavor is great and even strong enough to stand the up to the addition of a little Amontillado Sherry. I may even try this with lobster. Yum Yum.

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I made this with crab instead of shrimp. It was great! It was even better the next day. I can't wait to make this recipe again.

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This is a quick and simple recipe .. It was a bit too hot for me so I will reduce the cayenne next time, but other than that, it is perfect! thanks

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yummy! I added some celery and carrots to mine to get some veggie content to it. Otherwise good recipe!

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Wonderful recipe, I boiled two cups of shrimp shells in the broth before adding it and added 1/4 cup of sherry just prior to serving. This was comfort food for my wife when she came home from the hospital after surgery and it was very, very good and easy to digest. A recipe to make over many times.

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