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    Musings: Shrimp Bisque

    It’s soup season! How does Ina’s Shrimp Bisque compare with your family favorites? Did you make any changes to the recipe? We’ll be posting the soup on Thursday, Jan. 28.


    14 Responses

    1. Can anyone share where they found seafood stock?? Thanks!

    2. 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!

    3. Oy…I have a shellfish allergy….I wonder whether I can substitute – no tofu bisque for me, please! 😉

    4. Whole Foods, Thanks. I’ll be back to see the results.

    5. I found seafood stock boxed at Lowes. Only higher end places seem to have it. You may also want to ask at the fish counter. Though I have to say I did not really care for this recipe.

    6. I think instead of seafood stock I’m going to use clam juice. Not the same amount. I think that would be too much.

    7. I had to pass on this one… couldn’t find seafood stock and wasn’t feeling ambitious enough to make it 😦

    8. It may be a little late now but I found seafood stock at Whole Foods. They had it both in a boxed form and fresh/frozen in the freezer section near the seafood counter.

    9. 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).

    10. 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.

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