By Luby Luby Luby on February 12, 2007
"This is a wonderful dish and well worth the time it takes to make. You can certainly make your stock one day and refrigerate it overnight. The next day let your stock come to room temperature and put your Bisque together. I listed cornstarch as an optional ingredient because I like my Bisque to be a little thicker than a thin soup. If it comes out thin just simply mix about 4-5 tbsp cornstarch in cold water and add to the Bisque at the end. Cook until slightly thickened. If you don't care for spicy you may want to start out using only 1/8 tsp cayenne pepper. You can always add more late if you wish. If you add a salad and hot bread you have a wonderful dinner. This will serve 12 as an appetizer and 6 as a main course."
Serving Size: 1 (558 g)
Servings Per Recipe: 12
"This is the best Shrimp bisque we have ever had bar none.... It takes a long time to make but so worth all the preparation. Use of a vegtable chopper helps cut the preparation time. I now save all shrimp shells and freeze for this bisque. Flavors are amazing.... Loaf of home baked Italian or French bread, good wine. Fantastic....."