CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
CRAB AND SHRIMP SEAFOOD BISQUE
Steps:
- Gather the ingredients.
- Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
- Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm the milk in another saucepan over medium heat.
- Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
- Add the freshly ground black pepper, tomato paste, and heavy cream.
- If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
- Stir in the shrimp, crab, and sherry. Bring it to a simmer.
- Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.
Nutrition Facts : Calories 501 kcal, Carbohydrate 16 g, Cholesterol 277 mg, Fiber 1 g, Protein 31 g, SaturatedFat 21 g, Sodium 902 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPICY SEAFOOD BISQUE
This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often. -Kevin Weeks, North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 105 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 714mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
CRABMEAT BISQUE MADE EASY
This is not a thick soup, yet it is creamy and so smooth to the palette. The aroma when cooking makes you want some before the potatoes are soft. I have made modifications due to allergy to corn (such as rice flour). I allow mine to slow-simmer with lid slightly ajar. Stir often so the film does not form on top. I have doubled my batch and still never have any for the freezer.
Provided by Tammye S Green
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Spray a stockpot with cooking spray.
- Melt butter in the prepared stockpot over medium heat; cook and stir celery, onion, paprika, seafood seasoning, thyme, salt, and white pepper until onion is translucent, about 5 minutes. Whisk flour into vegetable mixture until smooth and dissolved. Pour seafood stock over vegetable mixture.
- Mix half-and-half, cream, and milk into broth mixture; decrease heat and simmer until bisque is thickened, about 15 minutes. Add crabmeat and simmer bisque until crabmeat is heated through, about 5 minutes more.
Nutrition Facts : Calories 541.9 calories, Carbohydrate 14 g, Cholesterol 194.7 mg, Fat 47.3 g, Fiber 0.5 g, Protein 16.6 g, SaturatedFat 29 g, Sodium 458.7 mg, Sugar 1.7 g
SHRIMP AND CRAB CREAMED BISQUE
With fall coming on strong, here is a great full-bodied dish that can be prepared with any consistency you desire. If too thick, simply add a little more water and simmer. This is from The Frank Davis Seafood Notebook. Easy but good enough for company. (Note: You can use "Healthy Request" soups by Campbell's to lighten this dish up.)
Provided by Bayou Andy
Categories Crab
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Set your burner on medium.
- Take a large skillet and put in the 2 cans of soup and the 2 cups of water, stirring until mixture becomes smooth.
- Then add the margarine, cover the pan,and allow to simmer for about 10 minutes.
- Add everything else except the shrimp and crabmeat, and spend about 5 minutes stirring the soup over a medium fire.
- Cover the skillet, reduce the heat back to simmer and let the base cook for 30 minutes.
- Finally, add the chopped raw shrimp and crabmeat and stir them in well.
- Re-cover the skillet and let the bisque simmer for about 10 more minutes or until the shrimp turn pink and tender.
- A green salad and of course, french bread make this a great fall meal.
Nutrition Facts : Calories 757.7, Fat 45.2, SaturatedFat 9.7, Cholesterol 231.4, Sodium 2716.7, Carbohydrate 26.8, Fiber 4.3, Sugar 7.4, Protein 50.5
CRAB AND SHRIMP BISQUE RECIPE - (4.6/5)
Provided by Lsweetnell
Number Of Ingredients 11
Steps:
- Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Warm the milk in another saucepan over medium heat. Slowly stir in the warmed milk and continue cooking and stirring until thickened. Add the freshly ground black pepper, tomato paste, and heavy cream. If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan. Stir in the crab, shrimp, and the sherry. Bring to a simmer. Serve hot. *Sherry is a wine which is fortified with brandy. Dry sherry is a good choice for this recipe. After sherry is opened, it should be stored in the refrigerator. Tips and Variations Feel free to add small cooked bay scallops or lobster instead of the shrimp. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
CRAB BISQUE
I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.
Nutrition Facts : Calories 355 calories, Fat 23g fat (14g saturated fat), Cholesterol 119mg cholesterol, Sodium 849mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 17g protein.
CRAWFISH OR SHRIMP BISQUE
This classic Cajun recipe makes a great first course or a full meal. It isn't smooth like puree like it's French counterpart. I use Mudbugs (crawfish), Shrimp or Crab and sometimes all three!
Provided by Cozinheiro Ricky
Categories Crab
Time 45m
Yield 6 Cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
- Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
- Pour on the fish stock gradually, stirring until well blended.
- Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
- Add the crawfish (or shrimp) and cook for about 5 minutes.
- Season with salt and pepper to taste.
- Serve over rice topped with snipped chives.
Nutrition Facts : Calories 175.9, Fat 8.3, SaturatedFat 4.2, Cholesterol 120.3, Sodium 379.2, Carbohydrate 6.8, Fiber 1.4, Sugar 2, Protein 17.9
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