CAJUN SHRIMP BISQUE
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
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
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
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
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
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 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
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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