CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
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!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
CRAB AND SHRIMP SEAFOOD BISQUE
Steps:
- Gather the ingredients.
- Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
- Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm the milk in another saucepan over medium heat.
- Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
- Add the freshly ground black pepper, tomato paste, and heavy cream.
- If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
- Stir in the shrimp, crab, and sherry. Bring it to a simmer.
- Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.
Nutrition Facts : Calories 501 kcal, Carbohydrate 16 g, Cholesterol 277 mg, Fiber 1 g, Protein 31 g, SaturatedFat 21 g, Sodium 902 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
PRAWN AND CRAB BISQUE
A wonderfully tasty Seafood Soup, Great with a crusty bread roll or for a dinner party. From The Australian Womans Weekly Dinner Party No.2 Cookbook Can be 90% prepared the day before
Provided by JoyfulCook
Categories Crab
Time 1h15m
Yield 4 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Shell prawns, removing the vein - and chop up into small pieces.
- Melt butter in saucepan and add the onion, celery and carrots, cook for 10 minutes on low heat, stirring occasionally.
- Add wine, water, rice and the undrained mashed tomatoes. Bring to the boil and simmer slowly for 45 minutes with the lid on.
- Remove from heat and cool. blend in several lots in blender and return to saucepan.
- Season with salt and pepper, bring back to the boil adding the flaked crabmeat and the chopped prawns and the cream.
- Heat gently stirring for 5 minutes.
- N.B this You can make this soup the day before UP TO when it has been blended. Keep in the fridge, then just before you need it you bring it to the boil and continue the recipe.
Nutrition Facts : Calories 313.1, Fat 16.3, SaturatedFat 9.8, Cholesterol 114.3, Sodium 790.9, Carbohydrate 16.8, Fiber 3, Sugar 2.7, Protein 16
CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE
This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.
Provided by Sackville
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
- You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
- Turn the dough out onto the counter.
- Use your hands to shape it into a ball and draw together any crumbs.
- Wrap in clingfilm and leave to relax in a cool place for an hour.
- Meanwhile, make the filling.
- Remove the prawns from their shells.
- Put the crabmeat and prawns in the food processor and whiz until smooth.
- Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
- Stir in the chives, cover and set aside.
- Make the sauce.
- Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
- Add the garlic and cook for another 30 seconds.
- Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
- Add the stock and simmer for 20 minutes.
- Strain the sauce and reduce to 150 ml by boiling rapidly.
- Add the cream, reduce to the consistency of single cream and season to taste.
- Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
- You want a strip about 6 inches wide.
- Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
- Fold the other half over the mounds of filling.
- Press together, firmed around each mound to make sure you have squeezed out all the air.
- Cut between the rows, making sure the edges are sealed.
- You can use a fork to decorate the edges.
- Cook the ravioli in boiling water for 3-4 minutes until al dente.
- Place on the serving dish, drizzle over the sauce and decorate with the chives.
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
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