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Joe's Maryland Shrimp Bisque

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“My husband's amazing creation... Shrimp, cream, sherry - how can you go wrong with that combo? Warning this is HIGHLY addictive, especially when paired with homemade Cuban bread.”
READY IN:
2hrs 30mins
SERVES:
19
YIELD:
19 10 oz servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Pull heads off shrimp.
  2. In 4 quart saucepan put 2 cans chicken broth.
  3. Put shrimp heads in saucepan with broth.
  4. Bring to a boil.
  5. Reduce heat and simmer for 30 minute.
  6. Remove shrimp heads and discard.
  7. Reduce liquid (to aprox 12 oz).
  8. In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat.
  9. Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter.
  10. Add all spices and turn burner on low.
  11. Clean and de-vein shrimp then cut shrimp in half.
  12. Add shrimp to soup.
  13. Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally.
  14. Serve and enjoy!

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