Comments on: Shrimp Bisque

By: Sunny Drohan

Sunny Drohan — Tue, 06 Nov 2012 23:10:41 +0000

If one uses the bread as the thickener inlieu of rice, how much bread either by weight or cups. Weight is so much better, as everyone cuts there ingredients a little differently.
Would definitely make this. Sounds fabulous.
Thanks.
Sunny

By: Christine

Christine — Thu, 20 Oct 2011 02:28:26 +0000

I just found your blog via White on Rice. Love, love, love soup! This bisque looks heavenly.
I had to laugh about you and fire. As a kid my parents had an old Alcazar stove. For whatever reason, it had no pilot light so when you wanted to turn a burner on you had to light a match and hold it by the gas ring. This meant your hand could go up in a poof of fire…at least in my ten year old mind. By twelve my mother “had it” with my “nonsense” and when I helped with dinner insisted I light the stove myself. My solution? Kitchen tongs holding the match and dragging it across the sandy area to set it ablaze. A tricky bit of business since we never had wooden matches, only the flimsy cardboard kind. Skip ahead to college where my major was art metals which involved heavy-duty fire and torches! Lol!

By: SoupAddict

SoupAddict — Thu, 13 Oct 2011 02:51:17 +0000

In reply to Cakelaw. Have you ever grilled shrimp with the shells on? (Best for an adventurous crowd that doesn't mind playing with their food ;) ). That's lovely, too. For the soup, some folks like to leave the shells in the soup throughout cooking, and then finish up by straining the blended soup to remove any teeny shell bits. I'm not sure I can tell the difference (the stock is really, really flavorful by itself), but I like the thought of using the as much of the shrimp as possible.

By: SoupAddict

SoupAddict — Thu, 13 Oct 2011 02:47:27 +0000

In reply to jolene novak. Great tip and handy use for leftover bread!

By: SoupAddict

SoupAddict — Thu, 13 Oct 2011 02:46:37 +0000

In reply to Phyllis. I love the Midwest, but I have to admit, I'm super jealous of the availability of fresh seafood on the coasts. Our vendors here do their best (and some do it pretty well), but once you've had seafood on the coast, it's just not the same! [pout :) ]

By: SoupAddict

SoupAddict — Thu, 13 Oct 2011 02:44:58 +0000

In reply to Darlynne. Shrimp stock is crazy wonderful - you have to try it!

By: SoupAddict

SoupAddict — Thu, 13 Oct 2011 02:41:01 +0000

In reply to Cher. I'm still waiting for *me* to stop accidentally throwing away my utensils. But, that probably wouldn't happen if I completely stopped using paper plates [hangs head in shame]. (BTW, Sur La Table. You can buy them individually.)

By: Cakelaw

Cakelaw — Mon, 10 Oct 2011 20:25:02 +0000

I didn’t know the shells had all the flavour – that’s the bit that we always throw away. This is a fine looking soup – delicious.

By: jolene novak

jolene novak — Mon, 10 Oct 2011 18:30:02 +0000

I am sure you are using rice as a thickening agent, you can also use old bread as well. Just tear up to aborb fluid,blend as afor mentioned.

By: Phyllis

Phyllis — Mon, 10 Oct 2011 18:11:55 +0000

Love, love, love shrimp. And since we live on the coast (actually a few miles inland) fresh shrimp with shells is available. This looks so lovely, and since fall is here a geat dish to start a meal.