We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
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I have made the shrimp bisque several times, & it is fantastic. No need to change anything in the recipe; it is perfection- but I do double it every time, as it goes quickly & also freezes beautifully. I make my own seafood stock- I save shrimp shells & lobster shells in plastic bags in the freezer, & then boil them up with onions, celery, bay leaves, etc. Works perfectly. I’m telling you, you have to make the shrimp bisque- you will love, love, LOVE it!
I couldn’t for the life of me find seafood stock at Jewel, Whole Foods or Trade Joe but I think I may have been looking in wrong area (thanks for the tip smells like home). Instead, I went with a mix of clam juice, vegetable stock and chicken stock. I liked the soup although I think it would have benefited from another puree as I didn’t care for the chewy bits in mine (more cooks error probably than recipe error though).
I adore this soup. It has won me many compliments. It freezes wonderuflly so I always make a double batch. For the seafood stock, I just save shrimp shells & lobster shells in the freezer & then boil them w/ celery, onion, peppercorns & a bay leaf for an hour or too, then freeze it. You’ll have it on hand whenever you want to make this insanely delicious bisque.