So, just what separates a Bisque from a Chowder or a Stew? Ask 3 "culinary experts" and you'll get 3 answers! At least, that's what wuff's 'net research shows! There's little firm agreement on the topic.

In general,
- A Bisque is seafood based. Chowders MAY be seafood based, but can go in other directions (such as Sweet Corn Chowder).
- A Bisque used to be creamy, and chowders had chunks. But chefs have been adding chunks of seafood (mainly lobster bits or shrimp) to heighten consumer appeal, so a purely creamy bisque isn't always a differentiation
- Chowders tend to have potatoes and other starchy veggies. Bisque doesn't. This one seems pretty solid
- A Bisque usually includes alcohol; normally sherry, brandy, cognac, etc. Chowders normally don't. No one says a chowder can't include a splash of wine, but normally not the "hard stuff". So this one seems pretty solid too
- Bisque is normally thickened with rice. Stews and Chowders with flours, roux, or starchy veggies. This one is pretty solid too
- Bisque costs more. Yup! A lot of "bisque" being served is purely a marketing ploy to raise the price of a seafood stew or soup

Well, wuff is using rice, cognac and lots of shrimp, but left some of the shrimp whole for texture and appeal. So, this is Vrghr's "Bisque" even though wuff isn't charging extra for it! *laughs*

That aside, Vrghr picked up some LOVELY pink Argentinian shrimp for Christmas, then we didn't use them as an appetizer. Not wanting these lovely to go bad, and being in the mood for some seafood soup, wuff wondered if he could do a creditable Bisque.

After tasting this, the answer is HECK YEAH!! So rich, so creamy, so satisfying, so much shrimp! Ah yeah, wuffy would happily order this one out, and go back for seconds. Luckily, it made a BIG pot, so wuffy has plenty of seconds (and thirds) to indulge in, as well as to share with friends!

Vrghr got a bit carried away with the shrimp in this, but that's probably not a bad thing. Found some of those teeny "salad" shrimp on sale at 30% off, so blended them into the base. Certainly didn't hurt the flavor!

Also, the key to this is the shells and tails from the raw shrimp, and a highly flavorful Shrimp Stock that resulted from them. Also, the Better Than Bullion Lobster Base definitely contributed, but you can make use with a packaged seafood stock instead. Wuff recommends searching out that lobster base though, if you can get your paws on it. Amazon sells it. GOOD Stuff!

Despite the luxurious and expensive-sounding title, this is really pretty easy to create. Just give the shells time to simmer into a stock, and the rest goes quickly. You could even package that stock up and refrigerate it for the time you're ready to create the soup. Just don't try to hold the shelled shrimp too long, as they're pretty delicate beasts and don't last long when thawed.

Ingredients:
1 lb raw frozen Shrimp (21-25 or 21-40 count are okay)
1 lb raw Pink Argentinian Shrimp
½ lb cooked ″salad″ Shrimp
1 qt Water + 1 Tbs Better Than Bullion Lobster Base
1 C White Wine
1 C Cognac
1 C Heavy (whipping) Cream
1 C Instant Rice
½ medium Yellow Onion (or 3 shallots, minced)
1/3 shredded Carrot
4 Tbs Irish Butter
3 Tbs All Purpose Flour
2 Tbs minced Garlic
2 tsp Old Bay Seasoning
1 tsp Paprika
1 tsp Granulated Garlic
Pinch Saffron
~1/4 tsp White Pepper, to taste
Dash Nutmeg

Directions
Peel and if necessary, de-vein the shrimp. Reserve the shells and tails

Make the shrimp stock
In a large sauce pot, add the qt water with bullion (lobster) base, white wine, Old Bay seasoning, paprika, granulated garlic, and the shrimp shells and tails.
Boil vigorously to extract the flavors from the shells for about 10 minutes. Reduce heat and continue to boil gently until the level reduces by about 1/4-1/3

Make the bisque
In a large pot over medium-high heat, melt the butter and add the onions (shallots), garlic, and carrots. Sweat until onions are translucent, garlic fragrant, and carrots are tender
Add the flour and stir. Cook for ~3-4 minutes to cook out the raw flour flavor

Strain the shrimp stock into the pot with the veggies and stir together
Add ½ of the Cognac and the saffron. Boil gently stirring occasionally, until some of the alcohol boils off (about 4 minutes)

Add the cream, the nutmeg, and the instant rice. Cook until the rice is tender and fully hydrated (about 8 minutes), stirring occasionally.
Add the cooked salad shrimp

Transfer the mixture to a blender and puree until smooth. Make sure to hold the top on with a folded towel to keep the hot liquid from exploding out!

Return to the cook pot and add the raw shrimp and the remaining Cognac. Stir in and cook until the pink Argentinian shrimp turn opaque and the frozen shrimp turn pink (about 5-8 minutes).

If the Bisque is too thick, you can thin it down with water with some of the lobster bullion base stirred in, or with milk

Plate into heated bowls and garnish with a dusting of smoked paprika

!!DEVOUR!!