Any size shrimp may be used for this soup (ideally the 40-50 count size being preferred since they can be peeled and dropped in whole); but if you must use larger ones, just cut them into pieces ...

Rock Shrimp Bisque 6 cups chicken broth 1 cup celery, diced 1/2 cup chopped onion 2 cups diced potatoes ( 1/2-inch cubes) 1 pound rock shrimp, peeled and deveined 2 to 3 teaspoons cornstarch 1 ...

When all the ingredients are thoroughly blended, put the lid back on the pot, reduce the fire to low, and simmer the soup for another 20-25 minutes to allow all the flavors to marry.

To serve, top each cracker with 1 Tbsp. dressed shrimp; sprinkle with seasoning. Step 5. Do ahead: Shrimp can be poached and dressing made 1 day ahead. Cover and chill separately.

For the stock: 2 pounds shrimp with heads and tails. 4 cups water. 1 lemon, quartered. 1 onion, quartered. 1 teaspoon salt. ½ teaspoon cayenne pepper. For the soup: ...

Season shrimp with 1/4 teaspoon salt and pepper. Melt butter in large saucepan over medium heat. Add shrimp and cook, stirring, for 2 to 3 minutes, until just cooked through.