New Orleans Shrimp Squash Bisque Recipes

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NEW ORLEANS BARBEQUE SHRIMP



New Orleans Barbeque Shrimp image

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Provided by Rachel K

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 13

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Steps:

  • In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  • Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g

NEW ORLEANS SHRIMP & SQUASH BISQUE (TREASURE TROVE #2)



New Orleans Shrimp & Squash Bisque (Treasure Trove #2) image

From my long-lost treasure trove of recipes newly found. While we love homemade soups in Iceland, I cannot make this as I have not seen a squash here in nearly 4 yrs. This is very low-cal & low-fat, but I will have to rely on you RZ chefs to tell me if it is as good as it looks to me. As w/TrTr #1, my best guess is this was prob a Food Network recipe. Enjoy!

Provided by twissis

Categories     Vegetable

Time 1h

Yield 6-8 8-10 oz servings, 6-8 serving(s)

Number Of Ingredients 14

2 medium onions (coarsely chopped)
2 tablespoons butter (may use olive oil)
6 cups chicken stock
4 medium yellow squash (diced)
2 medium potatoes (diced)
2 small carrots (thinly sliced)
2 tablespoons fresh dill or 2 teaspoons dried dill
1 teaspoon Tabasco sauce
1 teaspoon Old Bay Seasoning
salt & pepper
2 teaspoons Worcestershire sauce
1/2 lb shrimp (cooked, sml or baby shrimp work best)
sour cream (garnish) (optional)
dill weed (garnish) (optional)

Steps:

  • In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
  • Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
  • Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
  • Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.

Nutrition Facts : Calories 259.8, Fat 7.8, SaturatedFat 3.4, Cholesterol 75, Sodium 480.1, Carbohydrate 31.3, Fiber 4, Sugar 9.1, Protein 17.3

NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)



New Orlean's Corn and Crab Bisque (or Shrimp) image

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

Provided by Kikimony

Categories     Crab

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.)
1/8 teaspoon crab boil
1 cup flour
1 1/2 quarts corn stock
1 1/2 quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
1/2 cup sliced green onion top
1/2 cup parsley
salt
white pepper

Steps:

  • Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
  • Add flour and whisk until white roux is achieved- DO NOT BROWN.
  • Add stocks, seafood seasoning and crabboil stirring while adding.
  • Bring to a low boil, then simmer and cook for 30 minutes.
  • Add heavy cream, green onions and parsley and cook for 5 minutes.
  • Add crabmeat and shrimp.
  • Season to taste, simmer for 3-5 more minutes.
  • You may add cornstarch dissolved in little water if you prefer this thicker.

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