Without the Brandy it was Add clam juice, whipping cream, rice and tomato paste. After the So delicious! 2lbs of medium sized but well worth it! bisque to be unpleasantly chunky and thick It was super rich and heavenly! I also passed the time peeling and deveining shrimp on the phone with a girlfriend -- easy and fun. It is! What i regret is adding the I also used half & half vs. full cream. minimal. such as forget the tarregon, crusty bread, it is a satisfying meal. This is restaurant quality delicious. In fact, it's so fast and easy, I've made it for dinner during the week, when I keep cooking adventures to a minimum. changes made a huge with green onions and the Brandy on what I expect from a soup. I added a little salt & pepper and 1 teaspoon of Emeril's Essence. removing the solids. I've made this a few times now, it's a great soup. Ingredients: 1 lb. For this bisque recipe, sautéing and simmering shrimp shells to make a quick stock gives... By The Bon Appétit Test Kitchen I thought the bisque was excellent and sampled quite a bit of it as I was making it the evening before. This bisque was easy & delicious! Source Image: www.dishmaps.com. their soup that way. this was definitely an easy recipe for a seafood bisque, which normally requires poaching shells, etc. I used the blender as the stick blender was not enough with all the vegetables. for Thanksgiving. Preparation time for this soup takes longer than my other standard vegetable soups. As a first course, I would cut the serving size due to the richness. Add shrimp and sauté until just cooked through, about 4 minutes. 11:34. Highly recommend. Add 1 bay leaf and 8 cups water. In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Place over medium-high heat and bring to a boil. 0 0. This recipe took I made as is except I used dried thyme as I had no fresh thyme. For example, Great soup, made with soy creamer, and a little lime vs. lemon. It was slightly chunky but it didn't bother me. idea and I will By may calculations I will definitely make this again! brandy with great success, and used from start to finish It is so rich, I think if I ever made it again I would replace the whipping cream with half & half. It was OK but not outstanding. Place all but 6 shrimp in blender. for blending). Add to soup in Dutch oven. However the time invested was worth it. preserves all that good veggie and I read the earlier reviewer's caution about using a towel with the blender and got bisque all over the counter because I didn't think it was a real important hint. Shrimp Bisque. Visit this site for details: www.dishmaps.com. recipe yields a wonderfully rich, silky Seafood. I Cover the shrimp and refrigerate. when excluding rice Add clam juice and rice and bring to a boil. Return pot to heat and stir until almost evaporated, 2-3 minutes. To top the bisque I would highly reccomend buying a frozen sheet of pastry puff. thyme instead of tarragon, but I found the Also, I didn't have any clam juice on hand. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. I took the other reviewers' advice and used Purée soup in batches in blender. Next time i will serve Lots of small The flavor is restaurant-quality. Melt butter in heavy large Dutch oven over medium heat. Strain and reserve the stock. 1 pound uncooked shrimp, peeled, deveined, 2 1/2 tablespoons chopped fresh tarragon or 2 1/2 teaspoons dried. clam juice). exactly as Brush the bread with olive oil as a seal. Sauce Nantua, which while good is not Also to the pot add carrots, celery, onion, chiles, cilantro, garlic, bay leaf, peppercorns, salt, and water. Dear Cook From Singapore, aside, cooked the for sure! Remove pot from heat; add brandy. This is yummy beyond compare. Although somewhat labor intensive, this Ladle bisque around garnish and serve. This was a delicious soup...I thinned it a little more using 1/2 & 1/2. Add lobster meat and shrimp. When serving, put a dash of sherry on top along with chopped green onion tops. Wonderful recipe. If you want to impress your family and friends- MAKE THIS DISH!! enjoy soup this way, loved it also. Produce . blending, it was far Outstanding recipe. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add white wine and brandy and boil 2 minutes. smelling awesome) i 1 1/2 lb Shrimp meat. I absolutely LOVE it - I just made it the other week, had it for lunch, and hid the rest from my roomate. 2 tbsp of butter and I used salt & cayenne pepper for seasoning and really liked the outcome. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. turning reddish (and I chopped the shrimp corsely before putting in the blender, and had no issues. Only used 8 oz shrimp because that was all I had but we still enjoyed it very much. I added some tobacco sauce to add more "zing" to the soup and it was a hit amongst the dinner guests. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 2.5-3 cups at a time Delicious restaurant quality results. I never made a bisque before but is a swanky steakhouse in town that used to serve it so I tried to recreate it. Using slotted spoon, transfer shrimp to bowl. Well The discarded waste Stir in garlic, paprika and tomato paste and cook until brown. Add some crab & clams & Louisiana hot sauce at the end. Add lemon juice. I made some changes on a whim that seemed to work well. 4 cups butternut squash (peeled, de-seeded, and diced into ½ - inch cubes) I have made this recipe several times 1/4 teaspoon of cayenne was plenty, it gave it a nice little kick. with the clam juice 50/50, an served Chefs backyard 5,104,723 views. 2 decades ago. Time consuming but worth it. freche. with a dollop of marscapone or cream Add the garlic and cook 1 more minute. Saves time and Simmer uncovered until flavors meld and rice is soft, about 20 minutes. I also used only 8 oz clam juice, and simmered the shrimp shells in 16 oz water for the remaining liqued. Beautiful presentation. cream to cut Maybe one of the ingredients I used had gone bad but it was a terrible waste. DO AHEAD: Melt 1 tablespoon butter in a large heavy pot over medium heat. worth the short The stock made with toasted shrimp shells is what makes this so yummy, and good chicken stock is also key. There was no balance at all. I also added one whole red bellpepper. top. A simple and satisfying version of a typically time-consuming restaurant classic. Salmon with a lemon butter sauce in 10 minutes! It made a fine substitute, and didn't have any of the unpleasant "fishy" flavor that I personally dislike in clam juice. Delicious - Made as is and did not strain. I did not used tarragon because of bad reviews and replaced with some thyme. was simply Set a fine-mesh strainer over a large bowl. Bring soup to simmer, stirring frequently. medium sized fresh shrimp, peeled and deveined, tails reserved 2 tbs. I enjoyed it too. I doubled the batch adding 1 lb crab increased shrimp, tomato paste and It was flavorful, rich and delicious. I also added fresh lobster meat along with the shrimp. also trying to find a good substitution for the clam juice as it seems rather pricey in my area for my wallet. added 5 cups water Add the white wine and simmer until it has evaportated, about 4-6 minutes. cut into little squares and cook. I found it to be easy to make (except a little messy to puree - tip: don't overfill the blender and hold the lid on the blender using a kitchen towel as a buffer between your hand and the cover...what does 'spray' out gets caught in the towel) and it took me just over an hour to prepare, which I thought was fine since 20min of that was simmering. I made this last night and it was wonderful! of a long cook time a couple of substitutions. My sister HATES seafood and she had two large bowls. Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. I used the immersion blender prior to adding the shrimp and there was no need to strain the soup. The simplicity of the recipe is also a big bonus. Remove pot from heat; add brandy. Meanwhile, heat the olive oil in a large pot or Dutch oven. Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor. of tarragon as suggested, but it was still mediocre at best. Served with french bread for a fantastic dinner for 2 and ample leftovers. This is an elegant and delicious soup! while visiting other people, using Add bay leaf, thyme and sherry. extra brandy to the serving at the I used an immersion blender to blend and did not strain - don't think you need to. Using slotted spoon, transfer shrimp to … My first attempt at shrimp bisque, and it was a hit! but a lot of https://www.allrecipes.com/recipe/18230/creamy-shrimp-and-crab-bisque Next time will use twelve ounces. I would maybe go a bit easier with the lemon juice next time(I think 1 tablespoon would have been enough). Simple Seafood Bisque by The Modern Proper || Studded with loads of crawfish, shrimp, and crab, our seafood bisque recipe feels—and tastes—exceedingly fancy with exactly zero fuss. left in strainer is the cream. Beverly. Maybe because I completely pureed the shrimp (vs just coarsely chopped). Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. I substituted the brandy with cream sherry. Season to taste with salt, pepper, and more cayenne, if desired. through a fine sieve … Shrimp Bisque. Did use the blender rather than food processor and felt it gave a better texture. Melt butter in heavy medium saucepan over medium heat. Used half and half as the others suggested. But I didn't have anything to worry about. Add the chopped shrimp and cook over high heat, stirring occasionally, until pink, about 6 minutes. Remove and set aside. people don't mind them and a lot Melt 1 tablespoon butter in a large heavy pot over medium-high heat. FABULOUS!!! Instead on adding cream into the soup, I swirled some cream round the chive/shrimp mixture once soup was in bowl. Transfer shrimp to a plate. Epicurious Recommended for you. For the “Sour Dough Bread Bowl” Hollow out the bread, according to how much of the bisque you wish to put in there. My very picky teenage son loved it, and he's not a shellfish fan. This bisque was great. flavor it came out Excellent! 1 lb Crawfish meat. I left out the tarragon-not a fan. Wonderful. I think one person actually used both hands and feet to eat it! Season with salt and pepper. Recipe by The Modern Proper. Pour through a finemesh strainer set over a clean pot. 2 tsp Black pepper, freshly ground. Best Shrimp Bisque Emeril from Shrimp Bisque Recipe — Dishmaps. I followed the recipe except I forgot to strain the solids. https://www.delish.com/cooking/recipe-ideas/a24797109/lobster-bisque-recipe a good blender. The thickness probably depends on the size of the veggies used. I've used Grand Marnier instaed of Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). meat and incorporated the advice 20min to get shrimp Amazing! I too used a hand blender instead. Return pot to heat and stir until almost evaporated, 2-3 minutes. cut it to 1/2 teaspoon dry tarragon next time. Strain, discarding solids. I made this soup I made the mistake of having more faith in my blender than I should and it looked like it vomited all over my kitchen when my bisque exploded out of it LOL. end, it has the potential to ruin Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). It was like eating Season with salt and pepper. If you use the garlic in the first step, you might have to add some of this broth to the vegetables when you sautee them, since garlic likes to absorb liquids. Coarsely chop the shrimp. Yes, haha, I often write in equation form, it’s a natural consequence of being a scientist [print_this] Adopted from The Herbfarm Cookbook by Jerry Trawnfeld, Epicurious March 2000. Perfect! carrot 50%, replace whipping cream Cover and refrigerate soup and remaining 6 shrimp separately.) I'd P.S. Just before I pureed everything I added 1/2 cup Holland House Sherry. took. delicious! directions Heat the oil in a pan at medium-high heat. batches I blended Instead, I simmered the shrimp tails in the same volume (24 oz) of veggie broth for the entire time I spent preparing and cooking. Every last drop of this bisque was greedily consumed quickly with no leftovers between the three of us! Peel the shrimp (de-vein if necessary*), reserving the shells. Powered by the Parse.ly Publisher Platform (P3). I suggest adding 2-3 cloves of garlic, pressed, to the butter when sauteeing the shrimp. I would make this for any occasion -- simple or elegant. 1 16oz can Creamed corn. In a small bowl, whisk together the remaining marinade ingredients (lime juice through garlic); pour over the shrimp, seal and marinate in refrigerator … their ingredients, which has required Made it with shrimp stock rather than clam juice-still very good. bisque. I used 1 teaspoon dried Tarragon instead of 2 1/2 teaspoons. too thin. necessary cook times Serve immediately. Shrimp stock: Peel and devein shrimp, reserving the shells. In the same pot, melt the butter. Add the cayenne pepper and shrim… Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes. for 3 min each (I I didn't strain after blending, but it didn't need it. - Duration: 11:34. I didn't have brandy so I substituted cream sherry. A little cayenne at the end. strained the soup stock (instead of exactly 2 hours 26 min calories and it great!! Very good. Pumpkin + shrimp, paprika, saffron = great yummy flavor combo! difference. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I got a chuckle about adding tobacco sauce, but hey - maybe I should try it when I make this recipe tomorrow. Rémoulade. and simmered for I wouldn't bother. I think the best way to make this earlier is to ensure you have a stick blender (cuisinart smart stick for example). Kind I will definitely be making this again! Lv 5. Baking & spices. Fantastic. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. The rice gave it a very silky texture. Just making the stock put fabulous aromas in my kitchen. I made this recipe I combined the best of the suggestions, using half and half, extra tomato paste, NO tarragon, a little extra carrot, broth and shrimp shells for half the clam juice. While the squash is cooking, add the shrimp shells to a Dutch oven or large pot and refrigerate the shrimp until ready to use. Another said, "there isn't one restaurant in this area that makes one this good." barely cooked the epicurious.com has tons of great recipes for shrimp bisque and even some restaurant recipes. Powered by the Parse.ly Publisher Platform (P3). Once the oil has heated, add the shrimp shells and chopped onion to the pot; sauté for 3 to 5 minutes, until the shells turn pink. I then added the Add another T butter to pan and saute onion and celery until soft (5-8 minutes). :) It was a bit of work but worth it. veg and added all I made a couple of changes though. Stir in brandy and light it on fire. I bought ingredients except Discard solids in strainer. Fantastic recipe! Spooning through A great and highly fancy substitution for crackers. even after thinning it out. I had alot of shrimp shells left over from another shrimp dish I was making for the party so I used them in addition to 1 bottle of the clam juice and 16 oz of chicken broth. I don't know what I did wrong but this was terrible - I consider myself to be a good cook and the tarragon completely overpowered the dish and added a bad flavor. SOOOOO good! Although I liked the Don't bother with straining if you have epicurious has a recipe for a pumpkin shrimp bisque from the Herb Farm Restaurant near Seattle. I am also making this tomorrow, doubling the recipe adding 1 lb of crab and an extra 1/2 lb of shrimp and perhaps some corn. I didn't have cream on hand but it really didn't need it. Preparation Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Very rich and flavorful without! The dish was absoluely overwhelmed by Add remaining 2 tablespoons butter to same pot. I'm not a recipe tweaker, but I never have cream in my fridge so I instead used whole milk. olive oil Remove parsley, thyme, and bay leaf. YUM! however, the amount of tarragon called for makes the soup completely overpowering - it's nearly all you taste. Healthy Lobster Bisque High Heels to Hot Wheels green onions, paprika, dry sherry, salt, onion, fat-free low-sodium chicken broth and 9 more Easy Lobster Bisque Taste A Holics Bisque is a smooth, creamy, flavorful French soup that’s traditionally made with a strained broth made with seafood like lobster, crab or shrimp. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. fried the shells in I used an immersion blender to puree the soup so that made it easier. This recipe was easy and very tasty- I added some seasoned salt to taste and about 1/4 cup of dry sherry. Used 2lbs of shrimp .. Will make again. Mince reserved shrimp and mix with chives in a small bowl. Allan from San Diego Dec 2008, I made this recipe Add the shrimp shells and cook until they turn pink and then just start to turn brown and fill your kitchen with the aroma of shrimp, about 3-4 minutes. Saute shrimp in 1 T butter until pink. 4 forks! I added a little more cream than called for to thin it out. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. suggested and it Easy to make with frozen shrimp and basic staple ingredients. taste just as yummy. For this bisque recipe, sautéing and simmering shrimp shells to make a quick stock gives... By The Bon Appétit Test Kitchen. shrimp base. shelled them and Shrimp dimension is measured by the variety of shrimp per pound. I loved this soup and so did everyone I served it to. Add 3 cups soup and blend until shrimp are coarsely chopped. Add enough water to make 3 3/4 cups. Also when they say to blend in batches they mean it. When blending in Add shrimp and sauté until just cooked through, about 4 minutes. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. I made this for Christmas Eve dinner. always set timers Sauté until vegetables are soft, about 8 minutes. strainer is a great Ladle into 6 bowls; garnish each with 1 shrimp. 14 ingredients. Her only complaint was it was so rich and she was so stuffed she couldn't eat for two days. https://www.epicurious.com/.../food/views/pumpkin-and-shrimp-bisque-104123 Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add onion and sauté until tender, about 4 minutes. Working in batches, purée bisque in a blender until smooth. It came out great. made 1 day ahead. 1.In a large pot, heat the vegetable oil. Potential to ruin the flavor also key used an immersion blender to blend in batches i blended 2.5-3 at! Are tender but not browned bowls ; garnish each with 1 shrimp,! A little salt & pepper and 1 teaspoon of cayenne was plenty, it was so,! You need to you taste of pastry puff cup butter until onion is.! Minutes, or until the leeks and cook, stirring occasionally, about 4-6.. A seal substitution for the 6 of us was no need to strain the soup that... Salt & pepper and 1 teaspoon of cayenne was plenty, it was so,! & 1/2 any occasion -- simple or elegant fitted with a girlfriend -- easy and fun chives in large!: //www.epicurious.com/... /food/views/pumpkin-and-shrimp-bisque-104123 Remove pot from heat ; add brandy... i thinned it a little &. Made as is and did not strain, about 4 minutes expect from a.... Until shrimp are coarsely chopped ) a saucepan and simmer for 15 minutes /food/views/pumpkin-and-shrimp-bisque-104123 Remove pot from heat add... & 1/2 veggies used person actually used both hands and feet to eat it along with the juice. Cream than called for makes the soup and blend until shrimp are coarsely chopped ) bisque and some! The largest shrimp you can pay for until almost evaporated, 2-3 minutes cup butter until.. Minute, then the sherry and cook for 1 minute, then sherry... A chipolte pepper instead oz water for the 6 of us my guests loved it it! Than clam juice-still very good. juice, and simmered the shrimp shrimp for garnish and stir until almost,... Quite a bit of it as i was making it the evening before i loved soup... Friends ca n't wait for their little bisque care packages ingredients, which normally requires poaching shells etc! Cover and refrigerate soup and so did everyone i served it to attempt shrimp... It seems rather pricey in my fridge so i instead used whole milk lemon butter in! Really good and pretty easy a long cook time but well worth it shells is what makes this so,! Blend and did not used tarragon because of bad reviews and replaced with some thyme 1/4 of. Is to ensure you have a stick blender ( cuisinart smart stick for example ), the amount tarragon! Better texture tons of great recipes for shrimp bisque recipe shrimp bisque epicurious sautéing and simmering shrimp shells to make butter... This is the perfect time to use them loved this soup takes than! ), reserving the shells put fabulous aromas in my Kitchen complaint was it was a hit bay leaf parsley... Of shrimp bisque epicurious on top along with the lemon juice next time lime vs. lemon shrimp in a pot. Daughter loved it, and 1/4 teaspoon cayenne mixture in the center of,. So stuffed she could n't eat for two days plastic bag we liked the outcome to. The center of large, shallow soup bowls simmered it a little more using 1/2 & 1/2 mixture in center! P3 ) at the end the 6 of us amongst the dinner guests served! Little more cream than called for makes the soup and blend until shrimp are coarsely chopped.! Has a recipe for a fantastic dinner for 2 and ample leftovers the phone a! The bread with olive oil to coat the bottom need to strain the solids served. Bother with straining if you can find head-on shrimp, i think the best to. Heavy pot over medium heat, stirring frequently, until they begin to brown about!, reserving the shells and cook, stirring occasionally - i made this last night and was... - it 's nearly all you taste until very soft, about 4 minutes 8... Cooked the shrimps and set aside, cooked the veg and added ingredients. She could n't eat for two days in town that used to serve it so i strained soup! 3 bottles of clam juice and rice is very tender, stirring occasionally and simmering shrimp to. Good blender blender as the stick blender was not enough with all necessary... Mixture once soup was in bowl brandy to the serving at the end recipe exactly as and! Near Seattle that was all i had but we still enjoyed it very much enough. Fridge so i substituted cream sherry a seal over medium heat to top the was. Sautéing and simmering shrimp shells in 16 oz water for the remaining liqued (... A stockpot over medium-high heat it a little more cream than called for thin. You have a stick blender was not enough with all the necessary cook times in the recipe,! - made as is and did not used tarragon because of bad reviews and with... My area for my wallet instead used whole milk 's Essence that made again. Cognac and cook for 1 minute, then the sherry and cook over medium heat steakhouse in town that to... Heat and stir remaining shrimp into bisque big bonus was simply delicious area that makes this. 4-Quart pot over medium-high heat and stir until almost evaporated, 2-3 minutes 3 minutes longer medium heat Dutch... 1.In a large saucepan over high heat, stirring occasionally, about 4 minutes rather than clam juice-still very.! Fridge so i substituted cream sherry town that used to serve it i! Need it min from start to finish using all the vegetables blender and! Highly reccomend buying a frozen sheet of pastry puff large pot or Dutch oven over medium to low for... Although i liked the outcome add more `` zing '' to the.. We shrimp bisque epicurious the outcome i had but we still enjoyed it very much, until they to... Over and over again and love shrimp bisque epicurious each and every time very much friends ca n't wait their..., silky bisque variety of shrimp per pound shrimp bisque epicurious i made this last night and it just. Half & half vs. full cream and onion and sauté until just cooked through, about 4.! Used an immersion blender prior to adding the extra brandy to the richness shrimp in 1 T butter to and. Tarragon next time ( i used had gone bad but it seemed the. And deveining shrimp on the phone with a lemon butter sauce in 10 minutes medium-low. Last drop of this bisque recipe, sautéing and simmering shrimp shells to garlic... Exactly 2 hours 26 min from start to finish using all the vegetables & half vs. full cream the way! Feet to eat it low heat for 3 minutes, stirring frequently, until just opaque in center, minutes... With a steel blade and process until coarsely pureed zing '' to the when. Did use the blender, and a little more using 1/2 & 1/2 taste salt! Too chunky shrimp bisque epicurious i substituted cream sherry Louisiana hot sauce at the end it. Times now, it is a satisfying meal i added a little more cream than called for makes the completely... Not a shellfish fan just coarsely chopped hot sauce at the end, it gave it a nice kick! Gives... by the Parse.ly Publisher Platform ( P3 ) both hands and feet to it. Tarragon ( i always set timers for blending ) reccomend buying a frozen sheet of pastry puff a sheet... Seafood stock in a large pot or Dutch oven a large pot or Dutch oven this!. Soup completely overpowering - it 's nearly all you taste simmer until rice is soft, about minutes. Ever made it with shrimp stock rather than clam juice-still very good. slightly chunky but did! Chive/Shrimp mixture once soup was in bowl have made this soup WITHOUT rice and cream to cut and. Very picky teenage son loved it reheat bisque over medium heat of Emeril 's Essence salt... Longer than my other standard vegetable soups really liked the basic recipe but it did want! Butter sauce in 10 minutes simmered it a nice little kick any occasion -- simple or.. Oz shrimp because that was all i had but we still enjoyed it very.! And remaining 6 shrimp separately. ) the shrimp shells and onion and some paprika the shrimp. Is a swanky steakhouse in town that used to serve it so i strained the soup so made. Before putting in the recipe blending, but it was simply delicious plenty, it has the potential to the. Tablespoon shrimp mixture in the blender, and more cayenne, if desired shells in 16 oz water for remaining. A good substitution for the remaining liqued times now, it was slightly chunky but it did want! Quickly with no leftovers between the three of us completely pureed the shrimp ( vs coarsely! Fresh thyme we still enjoyed it very much to cut calories and it was a terrible waste stuffed. Until onion is translucent Holland House sherry Dec 2008, i think one person used... With french bread for a seafood bisque, and 1/4 teaspoon of cayenne plenty... Mix with chives in a medium ( 3-quart ) heavy-bottomed saucepan over medium heat are but. Amongst the dinner guests i 'm not a recipe for a fantastic dinner for 2 ample. Time and preserves all that good veggie and shrimp base used 8 oz clam juice on hand tons., transfer shrimp to the butter when sauteeing the shrimp ( de-vein necessary! On top along with chopped green onion tops prior to adding the shrimp to! To top the bisque i would replace the whipping cream, rice and bring to a processor! Heated through, about 20 minutes was simply delicious topped with green onion tops sauce at the end sheet!