Cajun Shrimp Bisque Dee Dees Recipes

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CAJUN SHRIMP BISQUE



Cajun Shrimp Bisque image

Make and share this Cajun Shrimp Bisque recipe from Food.com.

Provided by meedeeter

Categories     Cajun

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 teaspoons paprika
3 tablespoons flour
4 cups fish stock or 4 cups chicken stock
1 sprig thyme
1 bay leaf
8 ounces cooked shrimp
salt and pepper
chives

Steps:

  • Melt the butter and add the onion, celery, and garlic. Cook gently to soften.
  • Stir in the mustard, cayenne, paprika, and flour. Cook about 3 minutes over gentle heat, stirring occasionally.
  • Pour on stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally.
  • Add the shrimp and heat through for about 2 minutes. Season with salt and pepper to taste and top with chives before serving.

Nutrition Facts : Calories 141.7, Fat 7.6, SaturatedFat 4.1, Cholesterol 90.5, Sodium 379.5, Carbohydrate 5.8, Fiber 0.9, Sugar 1.1, Protein 12.3

PAULA DEEN'S SHRIMP OR LOBSTER BISQUE



Paula Deen's Shrimp or Lobster Bisque image

Make and share this Paula Deen's Shrimp or Lobster Bisque recipe from Food.com.

Provided by Scrivener1

Categories     Lobster

Time 45m

Yield 1 cup, 4-5 serving(s)

Number Of Ingredients 10

8 ounces shrimp or 8 ounces lobster meat, cooked
2 tablespoons sherry wine
thyme, pinch
3 -4 green onions with tops, chopped
2 tablespoons butter
1 (10 1/2 ounce) can condensed tomato soup
1 cup milk (soup can full)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup heavy cream (soup can full)
parsley, chopped for garnish

Steps:

  • Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
  • Saute onions in butter until soft.
  • Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
  • In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
  • Simmer over low heat for 3-5 minutes.
  • Add more sherry to taste.
  • Cool, then mix in blender until thick and smooth.
  • To serve, reheat in a double boiler.
  • Add more sherry to taste and garnish with chopped parsley.
  • NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

JOE'S MARYLAND SHRIMP BISQUE



Joe's Maryland Shrimp Bisque image

My husband's amazing creation... Shrimp, cream, sherry - how can you go wrong with that combo? Warning this is HIGHLY addictive, especially when paired with homemade Cuban bread.

Provided by Dee Licious

Categories     Savory

Time 2h30m

Yield 19 10 oz servings, 19 serving(s)

Number Of Ingredients 12

4 lbs shrimp (with heads on)
4 quarts half-and-half
1/4 lb butter
3 large shallots
5 garlic cloves
4 tablespoons Old Bay Seasoning
1 teaspoon salt
1/2 teaspoon thyme
1 teaspoon basil
1 teaspoon black pepper
2 (14 1/2 ounce) cans chicken broth
1 cup sherry wine

Steps:

  • Pull heads off shrimp.
  • In 4 quart saucepan put 2 cans chicken broth.
  • Put shrimp heads in saucepan with broth.
  • Bring to a boil.
  • Reduce heat and simmer for 30 minute.
  • Remove shrimp heads and discard.
  • Reduce liquid (to aprox 12 oz).
  • In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat.
  • Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter.
  • Add all spices and turn burner on low.
  • Clean and de-vein shrimp then cut shrimp in half.
  • Add shrimp to soup.
  • Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally.
  • Serve and enjoy!

Nutrition Facts : Calories 438.5, Fat 29.5, SaturatedFat 17.8, Cholesterol 208.6, Sodium 935.2, Carbohydrate 12.4, Fiber 0.1, Sugar 1, Protein 20.2

CAJUN SHRIMP BISQUE - DEE DEE'S



Cajun Shrimp Bisque - Dee Dee's image

Cajun cuisine is one of my favorites and that's what I've been craving. I had shrimp in the freezer and half and half in the fridge. That's all I needed to get me started on this bisque. I checked out other recipes online and then I added my own spice combination and came up with a very tasty Shrimp Bisque. I was told I could sell it. Yes, it's that yummy! Inspired from Bev Cooks. Photo's are mine.

Provided by Diane Atherton @DeeDee2011

Categories     Fish Soups

Number Of Ingredients 28

SHRIMP STOCK
1 pound(s) shrimp shells (just the shells go in the stock, reserve shrimp for bisque)
1/2 medium onion, sliced
1 tablespoon(s) peppercorns, whole black
1 teaspoon(s) kosher salt
2 - dried bay leaves
1 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) fresh parsley
6 cup(s) water
SHRIMP BISQUE
1 pound(s) shrimp
1/2 stick(s) butter
1/2 medium onion, finely diced
2 - celery stalks, diced
3 clove(s) garlic, minced
2 tablespoon(s) all purpose flour
2 tablespoon(s) tomato paste
1 teaspoon(s) basil, dried
1/2 teaspoon(s) cajun seasoning
1/2 teaspoon(s) everglades seasoning
1/4 to 1/2 teaspoon(s) cayenne pepper
1 teaspoon(s) hungarian paprika
3 cup(s) half and half
2 cup(s) shrimp stock
1 - dried bay leaf
3 tablespoon(s) louisianna hot sauce
- kosher salt, to taste
3 - green onions, sliced

Steps:

  • Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes. Removed from heat and strain. Discard solids reserving stock.
  • In a large skillet melt butter; add onions, celery and garlic. Saute' until vegetable are tender about 5 minutes.
  • Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
  • Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
  • Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.

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