Rich and velvety shrimp bisque from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cognac for brandy and Madeira wine for dry sherry.

  • ashallen on January 01, 2020

    This is a delicious bisque - full flavored and, as the recipe title says, velvet-textured and smooth. I don't have a chinois fine but straining the bisque through a fine mesh metal strainer worked well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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