Shrimp Bisque

Maybe it’s because I grew up in the fifties and sixties, when making anything so sophisticated as a bisque occurred only to the most adventurous cooks, that I associate bisques with rather old-fashioned, stuffy French restaurants. Bisque— along with consommé—is one of those formal dishes that make me think I’d better dress up and be prepared for an onslaught of rich, classical cooking. But bisques are wonderful creations, particularly as the focal point for an intimate lunch.

Althou