SHRIMP BISQUE
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 13
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.
Nutrition Facts :
MEXICAN SHRIMP BISQUE
Make and share this Mexican Shrimp Bisque recipe from Food.com.
Provided by Shelby Jo
Categories < 30 Mins
Time 30m
Yield 3 cups
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender.
- 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 sized 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 pan, stirring constantly.
- Heat through (do not boil).
- Garnish with fresh cilantro and cubed avocado, if desired.
Nutrition Facts : Calories 340.5, Fat 28.3, SaturatedFat 14.4, Cholesterol 169.9, Sodium 841.4, Carbohydrate 9.8, Fiber 1.6, Sugar 3, Protein 13.3
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 II
Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.
Provided by AFGLEZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h15m
Yield 15
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
- In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
- Return strained mixture to a simmer in the saucepan. Pour in cream.
- Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 16.3 g, Cholesterol 190.5 mg, Fat 38 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 22.9 g, Sodium 604.4 mg, Sugar 2.3 g
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.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 13.2 g, Cholesterol 66.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 235.1 mg, Sugar 5.5 g
PORTUGUESE SHRIMP BISQUE
I originally served this to our gourmet group as a first course. Fortunately, I had made extra, because everyone wanted seconds in spite of knowing there was 3 more course yet to come. I was very pleased they liked the soup but disappointed because my husband and I were looking forward to leftovers for the next day!
Provided by Lorac
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
- Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
- Add vegetables, wine and brandy to reserved broth and bring to a boil.
- Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
- Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
- Puree the soup mixture in a blender or food processor.
- Reheat the soup, adding the remaining shrimp and oil.
- Stir in the parsley and serve.
Nutrition Facts : Calories 361.3, Fat 8.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 1482.9, Carbohydrate 44, Fiber 3.1, Sugar 11.7, Protein 18.9
SHRIMP BISQUE
Start off dinner with a seafood sensation or make a bowl of bisque a satisfying meal with bread and salad greens.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.
- Gradually add half-and-half, stirring constantly, until half-and-half is just heated through.
Nutrition Facts : Calories 360, Carbohydrate 12 g, Cholesterol 235 mg, Fat 3, Fiber 0 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 10 g, TransFat 1 g
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- In a sml saucepan, saute onion in oil until tender. Add garlic & cook 1 min longer. Stir in flour until blended. Stir in the water, cream, bouillon & seasonings. Bring to a soft boil, reduce heat, cover & simmer for 5 min.
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- **NOTE RE SERVINGS**: Yield is 3 cup-sized servings, so recipe needs to be doubled, tripled, etc based on the size & # of servings desired.
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