Jeans Salmon Shrimp Bisque Recipes

SHRIMP BISQUE

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. ;

SHRIMP BISQUE

Steps:

• In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
• Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
• Repeat with remaining mixture. Sprinkle on Parmesan cheese.
• Optional garnishes: herbs and additional shrimp.

SALMON BISQUE

Steps:

• Broil red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside., Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces; set aside. , In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through.

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.

JEAN'S SALMON & SHRIMP BISQUE

Steps:

• Saute the onion& celery in the butter until the onion is translucent.
• Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper.
• Add milk, stir until mixed well, cook until thickened.
• Flake the salmon and stir into the bisque, add shrimp.
• Heat through.
• Season to taste.
• Serve with two slices of lemon floating on top.

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.

SALMON BISQUE

Steps:

• cut the salmon into 3/4" pieces, set aside.
• in a large saucepan melt butter.
• add mushrooms and leeks, cook until tender 5-10 minutes.
• stir in chicken stock, dill, pepper to taste, bring to a boil.
• combine half& half with cornstarch, stir into mushroom mixture.
• lower heat to medium, cook until thickened and bubbly.
• add salmon, cook 4-5 minutes until salmon flakes easily.
• add dry sherry.
• garnish with extra dill, if desired.

SHRIMP BISQUE

Steps:

• In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
• Using slotted spoon transfer shrimps to a bowl.
• Add celery,onions, carrots and lemon juice to saucepan.
• Saute until vegetables are soft, about 10 minutes.
• Add white wine and boil 2 minutes.
• Add chicken broth, rice and tomato paste.
• Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
• Add cream and puree.
• Add shrimps and blend until shrimps are coarsely chopped.
• Be careful not to overprocess them.
• Season with salt and pepper.
• Top each bowl with extra shrimp.