I picked this recipe to make in Arizona with my daughter Robin and her husband Roger because it comes from The Herbfarm Cookbook. The Herbfarm, in Woodinville, Washington, is a restaurant they have eaten at and really enjoyed the food.
The recipe is a little labor intensive, but one would expect that from the kitchen of a restaurant the calibre of The Herbfarm. We had the bisque for dinner with Cesar salads. I was concerned with the amount of stock that boiled out during the simmering stage and added some more chicken stock at the end of it. We still only ended up with five servings as a main dish.
I also cut up the shrimp before cooking them. The 16 to 20 shrimp per pound size are very large shrimp that would require a knife to eat soup. Robin, Roger and I loved the bisque; the Hub was ho hum, not being a shrimp fan. Roger commented that the texture was perfect. My sister Judy and I shared the fifth serving the next day without shrimp and it was really good then too.