This summer wife had a crab roll and lobster bisque soup at The Port in Wisconsin Dells. She loved it and the spoon full that I had was great. Wanting to make a batch for Christmas this year. Thinking shrimp bisque would more meaty for the dollar spent. I see some recipes call for extra smooth brandy which is great. Then I can drink the rest with eggnog or cola. Thanks in advance.
I listening in on this one.
My wife and I have made this several times and we have used shrimp and crab meat also. I usually add shrimp to make it more meaty like you said. Its really becomes a seafood bisque and it taste the same if you uses all of the other ingredients from the recipe.
What recipe do you use Jeff?
What recipe do you use Jeff?
Must be top secret.
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A little late for Christmas, but this little clip makes what sounds like a great bisque.
The jar of fish stock base she holds up is one that Menards sells and is super stuff to use. I have a jar of the chicken stock and beef stock on hand in the fridge always.
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