I love shrimp bisque, or crab or lobster bisque, and sometimes I hybridize them with a blend of shells, or different stocks. This base recipe is one I return to again and again because I always keep a bag in my freezer for leftover lobster bodies, crab shells, shrimp shells and so on.
For those who are new to cooking, shrimp bisque is a classic French soup known for its rich and creamy texture. The dish, traditionally made with shellfish, originated in France during the 17th century, showcasing the culinary creativity of French chefs. And here, I use it for a sauce for fettucine. Plus, I had a quart left over for use as a soup or more pasta, or even to finish a risotto!
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want to make a nice bowl of fetuccini do
you want to make it in a beautiful
Shrimp Bisque sauce yeah let’s do
it
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m
[Music]
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for
for
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and guess what this recipe is a twofer
because not only can you make a
delicious pasta with it but you also
have this incredibly perfect shrimp bis
it can be Lobster Bisk it can be crab
bisque whatever kind of Shelly
crustation that you want to throw in
here this recipe is going to get you
there so whether there a soup or pasta
sauce this is the
[Music]
one
14 Comments
Can you recommend a good store bought seafood stock? Or should I just use clam juice?
Did you forget how to talk… making me read like frickin asshole
Wow… i guess assholes really can't read 🤣 With a name like "Duke. E. Spreader" that's all they do… do.
You've been one of my kitchen heroes since Bizarre foods. Now, i love that you're doing videos!! Be well my guy and… "happy cooking!"😂
Deeeeelicious. Andy
Looks wonderful Andrew!😋
What is the purpose of the rice?
This is madness — I am here for it!
How am I not subscribed to Andrew Zimmern? Ok, that's fixed, but I have questions… I grew up too far inland to have intuition where it comes to making seafood, watching Andrew grind the shrimp shells made me squirm. Even with the strain, how is this not an invitation for grit?
i LOVE the minimalist format of your videos. Soft, upbeat music at the beginning and end, Pure cooking sounds in the middle. A win-win format for you and us because it's an easier video for you to put together and a quicker way for your fans to get a Zimmern fix! Bravo!
Thank you, Chef.
Andrew, I want to get something off my chest. Your program, Bizarre Foods, along with Anthony Bourdain's No Reservation and Samantha Brown's Passport series, all three of you brought me to different parts of the world when I was younger. It is because of the three of you that I now possess the cultural and culinary curiosity I have, and this prompted me to travel to many different place, meeting different people.
You are the reason I tried all the weird and quirky things (bats, snakes, worms, scorpions and much more). Sometimes these may not be the most delicious things, but they make the best stories and most certainly memorable.
Thank you
Finally…the real you. Perfect to the point of smelling that bisque just by watching you. 5 Stars***
A bisque properly done is something else, not this confused mess. Rice is needless. Heavy cream??? You kill fish fragrance with an unnecessary fat overload…
I just subscribed! I just used your shrimp bisque recipe for tonight's dinner and it was delicious. Thank you Andrew.