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Suzette Ward
Suzette Ward • 2 years ago

kevin's Shrimp and Crab Bisque on BigOven: Try this kevin's Shrimp and Crab Bisque recipe, or contribute your own. "Shrimp" and "Tomato" are two of the tags cooks chose for kevin's Shrimp and Crab Bisque.

  • Suzette Ward
    Suzette Ward • 2 years ago

    Okay, there are some notes to make. This is my absolute favorite real seafood bisque. It is originally out of Jeff Smith's Frugal Gourmet Cooks American. It is amazing!! The recipe is a bit mixed up and confusing! I have been making this for some 20 years. Wait to sautee the shrimp unitl its closer to time to add it, so 2 hours later. There are ingredients listed, that he never says to use, like garlic for example. That's how it read in the original cookbook. I use chicken broth, I use tobasco and I do use a good dash of Sherry. I don't do the garlic though nor do I do do the cloves or the bouillon. I don't think they are necessary. I do always use raw shrimp and cook it, I don't personally think precooked shrimp has the same flavor.