Mad Dogs Southwestern Shrimp Bisque Recipes

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.

MEXICAN 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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

JOE'S MARYLAND SHRIMP BISQUE

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!

PRUDHOMME'S SHRIMP MANGO BISQUE

Steps:

• Peel the shrimp and use the shells to make your stock.
• Combine the seasoning mix ingredients in small bowl.
• Combine the onions, bell peppers, and chile peppers; then divide them in half.
• Place half these vegetables in a small bowl near your stove so you can add them quickly in the next step.
• Heat the oil in a heavy 5-quart pot over high heat until it is smoking hot (500°), about 5 minutes.
• Make a roux-add the flour and whisk constantly, making sure that the oil and flour are thoroughly combined, until the roux is a caramel color, about 2 minutes.
• When making a roux, it is very important to keep stirring at all times and to keep all of the flour moving. (If you don't, the flour will burn and the roux will be very bitter-useless. If you see little black specks in the roux, it has burned. If this happens, throw it out, clean the pot and begin again. If your roux seems to be browning too fast, take it off the stove and continue to whisk until it has cooled slightly, then return it to the heat.).
• As soon as the roux is a caramel color, quickly add the combined onions and peppers, and 3 tablespoons of the seasoning mix.
• Keep whisking constantly for about 15 seconds, then remove the pot from the heat and continue to whisk until the roux has cooled down slightly, about 2 minutes. (The roux will continue to darken to a deep brown as you whisk.).
• Return the pot to high heat, add the plantains and stir well to mix them with the roux.
• Cook, stirring frequently, until the plantains take on a slightly darker color, about 4 to 5 minutes.
• Carefully add 4 cups of stock and bring to a boil, whisking frequently and well to dissolve the roux.
• At this point the liquid will have a yellowish-brown color and a soft seafood taste.
• When the mixture boils, scrape the bottom well, then add the remaining vegetables, the remaining seasoning mix, and the remaining 3 cups of stock.
• Cover and return to a boil, then reduce the heat to medium and simmer, uncovering and stirring every few minutes, until the plantains are soft and breaking into smaller pieces, about 12 minutes.
• Whisk in the mango purée, re-cover, increase the heat to high and bring to a full boil.
• Uncover and add the shrimp, re-cover, and bring back to a full boil.
• Cook just until the shrimp are pink, opaque, and plump, about 1 to 2 minutes.
• Stir in the parsley, remove from the heat immediately and serve over rice.

SHRIMP BISQUE WITH PERNOD

Steps:

• Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Add Pernod and boil, stirring frequently, until most of liquid is evaporated. Add water and bay leaf and simmer, uncovered, 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
• While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.
• Purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. Stir in cream and cook over low heat until heated through (do not boil). Stir in lemon juice and salt to taste.
• Cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.