Creamy Ranch Shrimp Bisque Rsc Recipes

CREAMY RANCH SHRIMP BISQUE #RSC

Steps:

• Heat olive oil in a large pot over medium heat. Add butter and melt. Add the shrimp shells, shallots, celery, carrots, parsley, thyme, bay leaves, lemon zest, tomato paste and cayenne. Cook, stirring every occasionally, until the shells are red and the vegetables are tender, about 10 to 12 minutes.
• Remove from heat and add sherry. Ignite the sherry with a wand lighter and cook until the flame subsides. Return the pot to the heat, sprinkle in flour and stir. Cook for another 2 minutes. Add seafood stock to deglaze. Stir browned pieces from the bottom of the pot. Add cream, milk, and HIDDEN VALLEY RANCH and bring to a boil. Turn the heat to low and simmer until reduced and thickened, 40 to 45 minutes. Strain into a clean pot and season with salt and pepper. Bring bisque to a simmer.
• Chop shrimp into small pieces and add to bisque. Cook about 3 minutes until shrimp are done. Taste for seasoning and garnish with HIDDEN VALLEY RANCH DRESSING and chives.

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

CREAMY SHRIMP AND CRAB BISQUE

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!

CREAMY RANCH GRITS AND SHRIMP #RSC

Steps:

• Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium low, cover and continue cooking until the grits are soft and thickened in consistency (about 20-25 minutes). Stir occasionally. Off the heat, stir in Ranch dressing, cheddar cheese and chives. Cover until ready to use.
• In a large skillet, add olive oil and heat on high. Add shallots, garlic, and stir. Season the shrimp with salt and pepper. Add shrimp to pan and cook for about 2 minutes on each side. (Monitor closely because the garlic and shallots will burn quickly while on high heat. Adjust heat slightly if needed). Remove shrimp to plate. Add spinach, lemon, and zest to pan in this order. Stir well to coat with remaining oil and goodies left in the pan. Cook just until wilted about 2-3 minutes. Add salt and pepper if needed.
• Divide grits among 4 shallow bowls, top with spinach and then shrimp. Serve while hot.
• Serves 4.