Comments on: Shrimp Bisque

By: tweaksrecipes

tweaksrecipes — Mon, 23 Jan 2012 23:06:07 +0000

This recipe is awesome! It is not a regular shrimp gumbo type recipe so it does not need a lot of spices. It is a light, full of flavor cream soup/bisque perfect for a spring luncheon. After the first taste, I knew this recipe will be made at least once a month. I ate the last bowl of my making for lunch today and I plan to make it again next week.

By: kbax

kbax — Fri, 13 Jan 2012 21:43:20 +0000

I thought this was pretty easy to follow as a novice, but for as many herbs and spice were in it, I thought it was lacking a bit. I added quite a bit of dry spices at the end; I suppose as a soup, its good to have a base you can truly make your own.

By: Sana

Sana — Thu, 12 Jan 2012 11:41:55 +0000

Hi,
Can I replace the Sherry for anything without alcohol?

By: shilohbarkley

shilohbarkley — Mon, 09 Jan 2012 02:35:47 +0000

I used my immersion blender instead of the food processor. Trying to blend hot soup in the processor is kind of dangerous. I think it tasted great! I served it with a corn muffin recipe that I found on tasty kitchen also.

By: carolinamomof5

carolinamomof5 — Mon, 02 Jan 2012 03:05:56 +0000

I found out! Single cream is cream that is low in butter fat. The recipe gives the percentage to look for. Thanks, Mike! Can’t wait to try the bisque this week!

By: carolinamomof5

carolinamomof5 — Sun, 01 Jan 2012 20:55:03 +0000

I really want to make this too. What in the world is single cream??

By: tessks

tessks — Sat, 31 Dec 2011 17:59:15 +0000

This sounds wonderful! The addition of orange juice intrigues me, so I think I’ll have to make this pretty soon.

By: carolsmom

carolsmom — Fri, 30 Dec 2011 15:33:57 +0000

Can you please tell me what single cream is? This dish looks very yummy. I want to try it but want to make sure I get it right! Thanks
Jennifer