Crab Bisque Recipe Food Network Recipe For Shrimp

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SHRIMP BISQUE



Shrimp Bisque image

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 leeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

Steps:

  • Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
  • Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
  • Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

DUNGENESS CRAB BISQUE



Dungeness Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 20

4 Dungeness crabs
3 tablespoons olive oil
1 carrot, chopped
2 stalks celery, chopped
3 tomatoes, chopped
5 cloves garlic, chopped
5 shallots, chopped
3 sprigs fresh tarragon leaves, chopped
3 tablespoons Cognac
2 cups dry white wine
2 tablespoons tomato paste
10 cups fish stock or water
Salt
Freshly ground pepper
Cayenne pepper
Pinch dried thyme
1 bay leaf
2 cups heavy cream
1 lemon, juiced
1 tablespoon minced chives or parsley leaves

Steps:

  • Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
  • In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
  • Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

SHRIMP AND CLAM BISQUE



Shrimp and Clam Bisque image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
3/4 cup roasted garlic cloves
2 leeks, minced
3 tablespoons all-purpose flour
1/4 cup brandy
3 1/2 cups reduced-sodium chicken broth
1/4 cup tomato paste
1 russet potato, peeled and diced
1/2 pound small shrimp, peeled and deveined
12 steamed clams, shells discarded, clams chopped
1/2 cup heavy cream
1 tablespoon freshly chopped dill leaves
Rolls, for serving, optional

Steps:

  • Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.

SHRIMP BISQUE



Shrimp Bisque image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

4 pounds large shrimp with heads
1 medium onion, chopped
2 tablespoons unsalted butter
1 1/2 cups tomatoes, chopped
1 1/2 quarts chicken broth, fish broth or water
1 1/2 cups dry white wine
1/2 cup short-grain rice such as Arborio, Carnaroli, or Vialone Nano
4 tablespoons unsalted butter or shrimp butter
1 cup heavy cream
Salt and cayenne pepper
3 tablespoons minced chervil or parsley

Steps:

  • Twist off heads and peel the shrimp. Reserve the heads and shells and chop them for 30 seconds in a food processor. Devein the shrimp if necessary and refrigerate until needed.
  • Cook the onion in butter in a 4-quart pot over medium heat until it turns transulent, about 10 minutes. Add the chopped shrimp heads and shells, the tomatoes, wine and the broth. Cover the pot and simmer gently for 30 minutes. Strain the shrimp broth, discard the solids that don?t go through the strainer, and reserve the broth.
  • Combine 2 cups of the shrimp broth with the rice in a small saucepan. Cover the pot and simmer the mixture gently, for about 30 minutes, until the rice is completely cooked - in fact overcooked and mushy.
  • Puree the rice mixture, butter and remaining shrimp in a blender or food processor for 2 minutes. Combine the mixture with the rest of the shrimp broth. Bring the shrimp broth/ rice mixture to a simmer, whisk in the cream, and strain through a fine-mesh strainer into a clean pot. Bring the soup back to a simmer, add the shrimp cubes, and season with salt and cayenne, to taste.
  • If the soup seems too thick, you may have to dilute it slightly with a small amount of broth or water. Serve in hot bowls and sprinkle with chervil an parsley.

SHRIMP BISQUE



Shrimp Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings (abo

Number Of Ingredients 19

1/2 cup unsalted butter, divided
1 Spanish onion, chopped (about 2 cups)
1 medium carrot, chopped
1 stalk celery, chopped
2 plum tomatoes, chopped
6 cups shrimp shells (about 10 ounces)
1/2 cup basmati rice
2 tablespoons tomato paste
1/2 cup, plus 2 tablespoons Cognac or brandy
6 parsley sprigs
6 fresh thyme sprigs
1 bay leaf
9 cups water
1 1/2 tablespoons kosher salt, plus as needed
1/2 cup heavy cream
4 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: Herbed croutons

Steps:

  • Melt a 1/4 cup of the butter in a large soup pot over medium heat. Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high. Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more. Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot. Pour in the water and 1 1/2 tablespoons salt, and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
  • Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the puree through a fine sieve into a pot and discard the solids.
  • Heat the bisque over medium heat. Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste. Divide among soup bowls, garnish with croutons, and serve immediately.
  • Difficulty: Easy

SHRIMP BISQUE



Shrimp Bisque image

Provided by Ina Garten

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB



Quick N' Easy Shrimp and Corn Bisque With Optional Crab image

Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.

Provided by donald_reb

Categories     Crab

Time 45m

Yield 12 + servings, 8-12 serving(s)

Number Of Ingredients 14

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 (15 ounce) cans corn
2 lbs devained fresh shrimp (LA Gulf Shrimp if possible)
16 ounces white lump crab (optional)
2 red bell peppers, diced
1 large onion, diced
3 garlic, chopped
1 bunch green onion, chopped
2 (10 3/4 ounce) cans cream of shrimp
3 -4 cups shrimp stock
1 -2 teaspoon crab boil
Tony Chachere's Seasoning
15 ounces creamed corn
3 -4 cups heavy cream

Steps:

  • Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.

Nutrition Facts : Calories 587.2, Fat 36.3, SaturatedFat 21, Cholesterol 265.5, Sodium 850.8, Carbohydrate 48.4, Fiber 5, Sugar 9.4, Protein 24.1

SHRIMP, CORN & CRAB BISQUE



Shrimp, Corn & Crab Bisque image

One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.

Provided by Sherrybeth

Categories     Crab

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 19

1/2 cup celery
1/2 cup bell pepper
1/2 cup onion, chopped
1 carrot, grated
2 garlic cloves, chopped
3 tablespoons butter
3 tablespoons flour
2 (13 ounce) cans evaporated milk or 2 (13 ounce) cans half-and-half cream
2 cups shrimp stock (see below)
1 bay leaf
1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can cream-style corn
salt
pepper
Tabasco sauce
1 lb boiled shrimp
1 lb crabmeat, cooked
2 teaspoons Accent seasoning
1 teaspoon thyme

Steps:

  • Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
  • Add the flour and cook briefly (about 2-3 minutes.
  • Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
  • Cook on low heat for 10-15 minutes stirring occasionally.
  • Add the shrimp and crab meat and cook for another 15 minutes on low heat.
  • Add the Accent and thyme and cook for an additional 10 minutes.
  • Serve hot.
  • FOR SHRIMP STOCK:.
  • When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
  • Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
  • Use the stock in your bisque.

Nutrition Facts : Calories 296.4, Fat 10.5, SaturatedFat 5.9, Cholesterol 137.9, Sodium 856.7, Carbohydrate 27.2, Fiber 2, Sugar 3.3, Protein 25.2

SHRIMP AND CRAB CREAMED BISQUE



Shrimp and Crab Creamed Bisque image

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

1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream of mushroom soup
2 cups water (I usually use shrimp stock)
3/4 cup margarine
1/2 cup coarsely chopped bell pepper
2 cups diced carrots
1/4 cup finely chopped white onion
1 stalk celery, coarsely chopped
1 cup green peas
1/2 cup button mushroom
1/4 teaspoon garlic powder
3 tablespoons sherry wine
1/2 teaspoon dry mustard
salt and pepper
1 lb chopped medium shrimp
1 lb flaked crabmeat

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 BISQUE



Crab Bisque image

We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick

Provided by Ravenseyes

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1/2 cup flour
14 ounces chicken stock (homemade would be best)
2 tablespoons tomato paste
2 cups cream (heavy)
1/4 teaspoon salt
1/4 teaspoon pepper (fresh ground)
3/4 cup sherry wine or 3/4 cup marsala wine
1 lb crabmeat (lump crab- blue crab)

Steps:

  • Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue.
  • Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead.
  • Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.

Nutrition Facts : Calories 545.8, Fat 32.2, SaturatedFat 19.6, Cholesterol 127.2, Sodium 1014, Carbohydrate 18.3, Fiber 0.6, Sugar 3, Protein 19.2

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