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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.
Crab Bisque - Love Crab Bisque!
crab & corn bisque, boudin bakery
Shrimp, Butternut Squash & Coconut Soup by tartelette, via Flickr
Shrimp and Corn Pasta
Jalapeño crab dip
Baked Crab Rangoon recipe (scroll all the way down the blog page to find the recipe)
baked coconut shrimp with pineapple jalapeno dipping sauce.