While the shrimp for this velvety smooth, slightly spicy bisque did not sleep in the ocean last night, they did recently sleep in the waters off South Carolina near Kiawah Island, so are bona fide wild shrimp. <br />This recipe is an adaptation of a shrimp bisque from Williams-Sonoma Soup Cookbook. It's a lovely soup, but I like my bisque a little spicy with some heat and substance. Deviating a bit from the classic recipe, I added tomatillos and chipotles en adobo to the shellfish broth. I pureed half the cooked and peeled shrimp, then for the finished product chopped the remainder of the shrimp and added it to the bisque.

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