Getting your Trinity Audio player ready... Denver Post file Shrimp bisque. If there’s any soup that’s associate with haute cuisine, with silver cloches and officious servers brandishing stiffly ...

Gnocchi light as clouds, sauces so smooth they’re like velvet, macarons that dissolve to nothing in your mouth, pates and mousses as fine as Irish butter, a rain of Parmesan like fine dust. Achieving ...

Bisque is a classic French seafood soup or, more specifically, a soup of crustacea, whether prawn, lobster, langoustine, lobster or crab. It involves plenty of cooking and some technique and skill, ...

The recipe actually calls for whole shrimp that you behead and de-vein yourself, using both heads and shell to flavor the stock. I use EZ-Peel shrimp sans heads and think it comes out great. Since ...

This time I’m making shrimp pasta finished in a rich bisque style sauce a true Italian seafood classic in restaurant POV. No ...

I have a deluxe soup on the menu today that could be served as a main-course for lunch, or as a show-stopping starter at dinnertime. It’s called curried prawn bisque and, when you learn how it’s made, ...

Experience the delightful flavors of Mediterranean cuisine with this quick and easy prawn linguine recipe. Perfect for ...

Geraldine Shanahan of New Braunfels wanted the shrimp bisque that Foley's in Sharpstown made. May Belle Dreibelbis sent her version of the recipe. Dreibelbis sent in the microwave directions. I mixed ...

1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to ...

Dear SOS: The Mango Fool in Long Beach has a delicious shrimp bisque that I would love to make at home. I think it includes generous additions of nutmeg and Parmesan cheese. Add the wine and reduce by ...

After chatting with Heather Vaughan for last week’s Chef Chat, she was kind enough to pass along her recipe for Shrimp Bisque. A rich and creamy base provides the perfect backdrop for a ton of plump ...

13 ounces shrimp shells (from about 4 pounds of shrimp) (see Note) Instructions: Rinse the shrimp shells thoroughly and drain them. In a medium stockpot over medium-high heat, melt 8 tablespoons of ...