Rich and Velvety Shrimp Bisque

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Appears in Cook's Illustrated November/December 2000

We take a circus of recipes and come up with a class act that relies on an unusual approach to extract flavor from the shrimp.

SERVES 4 to 6 (Makes 6 cups)

TIME 1½ hours

Rich and Velvety Shrimp Bisque

WHY THIS RECIPE WORKS

Our best shrimp bisque recipe couldn’t be simpler: We processed sautéed shrimp and their shells to a pulp, flambéed the mixture in brandy, then added cream, sherry, and spices. Straining the soup through an ultrafine chinois (a conical stra...

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