Playboy Gourmet Cold Bisque of Shrimp Soup (1977)

Back in June I was at the wedding of two of my dear friends Erin & Anthony. At my assigned table it was me, my date, Dan & Jon, some people I didn’t know, and my friend Evan and his date.

Anyway, the wedding ceremony is all said and done and we are getting all settled at the table, this is the conversation I have with the girl accompanying Evan:

Me: Hi, you must be Evan’s girlfriend who I’ve heard so much about!

Her: No, I’m not.

Me: Oh. Sorry.

Her: We got engaged 3 weeks ago!!!

Me: Oh! Wow! Congratulations! You know, for the longest time Evan and I were the only single people in this circle of friends.

Evan: Don’t worry, Emily. Someone will get divorced eventually.

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I’m not single! Do you not see that I have a date?

Ah. Eventual Divorce is what will save me from being the lone singleton in a sea of smug marrieds! I will have a bitter, sad, divorced friend to commiserate with. Great. Thanks, Evan.

However, statistically, Evan is right. 42% of marriages end in divorce and at my age I have a 5% chance of ever marrying. So, yeah. Truth.

But that’s not the point–although that is a very sobering point–the point is, who the fuck says that at someone’s wedding?

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The Playboy GourmetFor real. Like, totally.

OK, let’s get to this dish.

I’m sharing a chilled soup I made back over the summer when it was still hot. But it’s still hot now because Mother Nature decided to come back with a bit of Hot-Tober and it’s in the 80s this week. Gross. So, this dish is once again apropos.

This recipe is from the 1977 edition of The Playboy Gourmet by Tomas Mario. He is also the man responsible for the most excellent Playboy Host & Bar Book.

To be filed under “bizarre coincidences:” This is Cold Bisque of Shrimp Soup and today, October 19 is National Seafood Bisque Day. WEIRD.

shrimp bisque recipe shrimp bisque recipe 2

playboy gourmet shellfish dishes
Shadowy blenders!

Well, this was pretty upfront and easy. Cook shrimp and veg in broth and then blend the shit out of it. And then mix in cream and sherry.

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Immersion blender!

Here is the end result, which was surprisingly tasty considering that it is a cold shrimp soup.

cold shrimp bisque
Fancy chives make soup fancy.

Yay, soup!

I know I mentioned before that I had a date to the wedding, but we broke up. Meh. I am totally like Countess LuAnn and the shrimp bisque:

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Pass the bottle of rose, bitches.

Although, I am still going to die alone.

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18 thoughts on “Playboy Gourmet Cold Bisque of Shrimp Soup (1977)

  1. Late to this but, with my expertise as an occasional follower of your blog I always thought he was not good enough for you.
    Onwards & upwards fabulous lady!
    Been missing Brian related content btw x

  2. I’m sorry! Break-ups are no fun. At least you still have Brian. (I’m not being sarcastic for once– I have a black and white cat too, and I just found out the little guy has kidney failure and he won’t be with me much longer. Give Brian some extra love.)

  3. Sorry to hear about the break up. 🙁 That sucks.
    But everything for a reason right?
    Do whatever you need to do to feel better. Drink a little, ,cry a little and then do something you’ve never done before.
    Like getting on plane and coming to Melbourne to hang out with one of your internet buddies!!!! xx

  4. If I ever divorce, I’m coming to visit you to fulfill my bisexual fantasies of hooking up with a beautiful sarcastic chick that knows how to rock an immersion blender. Sorry about your heartbreak. Way to channel that into a good meal. Girl after my own heart xoxox

  5. Well I hate that, but I am glad you seem, note I said SEEM, to be handling it like an adult who has alcohol in the cabinet. Hey, you got to go to the Poconos! I always take my brother to weddings because he shares my jaded, sarcastic view of romance. Forge forward into 1973!

    1. Not only the Poconos, but California! YAY ME!
      I am going to another wedding next month, but this one I’m actually in, so I don’t need a date.
      1973 is on the way! I am going to relaunch in January, so stay tuned!

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