Shrimp And Crab Bisque Recipe Recipe For Banana

CREAMY SHRIMP AND CRAB BISQUE

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!

SHRIMP & CRAB SEAFOOD BISQUE RECIPE

Steps:

• Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
• Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
• Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
• Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
• Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
• Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
• Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
• Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

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.

SHRIMP AND CLAM BISQUE

Steps:

• Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.

CRAB AND SHRIMP BISQUE

Steps:

• 1. In a small skillet over medium heat, sauté mushrooms, green pepper, onion, green onion, and parsley in 4 tablespoons of the butter 5 minutes or until tender set aside.2. In a large saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour. Cook and stir 1 to 2 minutes. Add 1 cup of the heavy cream. Stirring, bring to a boil over medium heat and boil until thickened. Stir in salt, white pepper, and hot pepper sauce. Add half-and-half, remaining 1/2 cup heavy cream, and sautéed vegetables. Stirring, bring to a boil over medium heat reduce heat to low. Add crab and shrimp. Simmer, uncovered, 5 minutes or until heated through (do not boil).3. Stir in sherry just before serving if desired.*Use 3 tablespoons all-purpose flour for a slightly thicker bisque.

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB

Steps:

• Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.

CRAB BISQUE

Steps:

• In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired.

SHRIMP AND CRAB BISQUE

Steps:

• In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
• Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.

SHRIMP AND CRAB BISQUE

Steps:

• In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
• Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.