anyone have a go-to shrimp bisque recipe?
I use this oldie-but-goodie from Bon Appetit, with a couple of alterations. I don't like celery, so I don't use it. And I like my shrimp well pureed for a completely smooth bisque, so I FoPro it longer. The tarragon is what makes this one, in my book.
Yes! Ina Garten's from "Barefoot Contessa at Home," also available online at the Food Network website. If you don't have seafood stock as the recipe calls for, just boil the shrimp shells with water and veggies/herbs/seasonings of your choice.
Please enter a valid email address.
Well played. You deserve a cookie.
Perfect for your weekend potlucks
One-Pot, No-Mixer Chocolate Cake
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)