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Shrimp Bisque
Source: © EatingWell Magazine
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 Reviews:  7   Viewing: 1 - 7  
Rating: 5
by: Terry Reviewed: 03/11/2012
This is a Keeper!
I just made this recipe. It is OMG wonderful! I cannot believe what a difference there is when you make your own stock. I added thyme since I am partial to that herb and fresh clams and clam juice. I was concerned, given the first review but tried it anyway. It took longer than the time indicated but it was so very well worth it.
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Mark, CA Reviewed: 03/10/2012
emsmark
Fabulous recipe, low calorie, fat, and sodium. I made it today to rave reviews. I substituted a whole red pepper for the 1/2 green pepper for the sweeter pepper taste.
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Diane Reviewed: 03/09/2012
sounds good--wish it have nutritional info.
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Rating: 1
by: Jack Reviewed: 03/08/2012
Shrimp bisque?
As the opening paragraph states, this is a broth (or shrimp soup) which after additional work, such as using powdered rice or pureeing the additional ingredients for smoothness, may then be called a bisque. Louisiana cooks would bemoan the lack of both the rice and heavy cream.
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Rating: 1
by: Micki, FL Reviewed: 03/08/2012
Not so Great!
I have made seafood bisque for years. I have used lobster or shrimp and I find this recipe very lacking. First off, using low fat milk just doesn't get it. I am not a fan of bell pepper so I rarely use it in cooking anything. I like to cook the carrot, celery and onion and then use an imersion blender so that the "meat" of the vegetables are included, not disgarded. I would simmer the shimp shells separately and then combine the liquid with the blended vegies. I will pass on this recipe.
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Rating: 1
by: barbara, MD Reviewed: 02/09/2012
Lacking flavor, richness
I doubled the recipe, expecting greatness. Was very disappointed. Soup never thickend and soup base was virtually tasteless. Not worth cost of ingredients and effort.
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Rating: 5
by: Jill, NJ Reviewed: 09/28/2008
Delicious!
This was a very easy recipe and makes a very flavorful bisque. It is not "smooth" as you may find in some bisques, but the addition of mushrooms is a nice touch. I may add celery to the final stage in addition (or in replace of) the pepper for added crunch. Served with sourdough bread and salad for a wonderful dinner.
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 Reviews:  7   Viewing: 1 - 7  
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