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 ...

Chef Gaye shares her New Orleans Shrimp and Corn Bisque recipe, while also providing instructions for an Injected Boneless Prime Rib Roast, perfect for a Christmas Eve meal.

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 ...

Go to any upscale Cajun Creole restaurant, and you’re going to find seafood bisque on the menu. Well, it’s also on the menu ...

Every Thanksgiving and every Christmas, I look for something new to make for the holidays. This year, a friend hosting Thanksgiving managed to wow me with the first course, which is saying something, ...

Shrimp risotto is one of those Northern Italian dishes that feels both elegant and comforting. And look, it all starts with ...

In a class by themselves, bisques are delicious soups featuring lobster or shrimp as the main ingredient. They are essentially cream soups with the addition of tomato paste which gives them their ...

BATON ROUGE, La. (WAFB) - The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice. There are many ...

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. Heat the oil in a large ...

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 ...

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 ...