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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Негізгі бет Recipe: Shrimp Bisque Served With Pasta
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