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
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
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 & CRAB SEAFOOD BISQUE RECIPE
Learn how to make a delicious, creamy seafood bisque with fresh shrimp, lump crab, rich cream and tons of delicious flavor! This recipe is incredibly simple to prepare, made entirely in one pot and totally customizable - make it with your favorite seafood or shellfish! This is more than just a soup - it's a luxurious, indulgent seafood experience that will keep you cozy and warm all season long! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Number Of Ingredients 18
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!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 19 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 231 mg, Sodium 918 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRAWFISH & SHRIMP BISQUE
So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days.
Provided by Chef Geoff in New O
Categories Crawfish
Time 3h30m
Yield 1 1/2 gallons
Number Of Ingredients 15
Steps:
- Combine in a very large pot and heat just to boiling and then simmer covered --
- 4 cans Cambell's cream of potato soup.
- 1 can cream of mushroom soup.
- 1 can cream of celery soup.
- 1 quart chicken broth.
- 2 tablespoons Tony Chachere's.
- Meanwhile, sautee the following vegetables in olive oil --
- 1 large white onion, chopped.
- 1 red bell pepper, chopped.
- 1 green pepper, chopped.
- 2 large stalks celery, chopped.
- 1 heaping tablespoon minced garlic.
- salt & black pepper.
- When the vegetables are soft, add to simmering pot.
- And add 6-8 cups frozen corn.
- Simmer covered for at least two hours --
- Then add --
- 2 pounds Louisiana crawfish tails with fat.
- 2 pounds fresh shrimp, peeled. If very large shrimp, cut into bite size chunks.
- Simmer covered for 15-20 minutes --
- Turn off heat and add 1 pint of 1/2 & 1/2 cream.
- Stir to heat through and serve.
SHRIMP, CORN & CRAB BISQUE
One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.
Provided by Sherrybeth
Categories Crab
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
- Add the flour and cook briefly (about 2-3 minutes.
- Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
- Cook on low heat for 10-15 minutes stirring occasionally.
- Add the shrimp and crab meat and cook for another 15 minutes on low heat.
- Add the Accent and thyme and cook for an additional 10 minutes.
- Serve hot.
- FOR SHRIMP STOCK:.
- When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
- Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
- Use the stock in your bisque.
Nutrition Facts : Calories 296.4, Fat 10.5, SaturatedFat 5.9, Cholesterol 137.9, Sodium 856.7, Carbohydrate 27.2, Fiber 2, Sugar 3.3, Protein 25.2
SHRIMP AND CLAM BISQUE
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 14
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.
SHRIMP AND CRAB BISQUE
A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and you'll have a royal meal.
Provided by Katrina Berry
Categories Seafood Soup
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 9 g, Cholesterol 185.9 mg, Fat 18 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 10.5 g, Sodium 838.6 mg, Sugar 0.8 g
More about "shrimp and crab bisque recipe recipe for shrimp"
SHRIMP AND CRAB BISQUE - BIGOVEN.COM
From bigoven.com
5/5 (1)Category Soups, Stews And ChiliCuisine SeafoodTotal Time 1 hr 20 mins
CRAB AND SHRIMP SEAFOOD BISQUE - SWEET PEA'S KITCHEN
SHRIMP BISQUE - REALCAJUNRECIPES.COM
From realcajunrecipes.com
- Slowly add milk, half and half, and crab boil. Continue stirring. Add seasonings and continue to cook using a medium heat.
- When liquid is just below the boiling point, stirring continually, add cream cheese and heat until smooth. Do not boil.
SHRIMP BISQUE WITH CRAB AND TAPIOCA RECIPE - JOHN BESH ...
From foodandwine.com
- In a large pot, heat the vegetable oil. Add the chopped shrimp and cook over high heat, stirring occasionally, until pink, about 6 minutes. Stir in the flour and cook for 1 minute. Add the onions, garlic and celery and cook over moderate heat until softened, about 10 minutes. Add the rice powder, thyme, bay leaf, crushed red pepper and tomato paste and cook, stirring, for 3 minutes. Add the brandy and simmer until nearly evaporated. Add the clam broth, heavy cream and 2 cups of water and bring to a boil. Simmer over moderately low heat until slightly reduced, about 20 minutes.
- Transfer the mixture to a blender or food processor and pulse until the solids are finely chopped. Wipe out the pot. Strain the bisque into the pot, pressing hard to extract as much of the liquid as possible. Stir in the Worcestershire sauce and hot sauce and season with salt.
- In a large saucepan, combine the milk with 1 cup of water and bring to a simmer. Add the tapioca and cook, stirring constantly, until the pearls are translucent all the way through, about 15 minutes.
SLOW-COOKER SHRIMP & CRAB BISQUE - YES TO YOLKS
From yestoyolks.com
- Heat a skillet** over medium heat and add the oil and butter. Add the leeks and garlic, along with a pinch of salt and the red pepper flakes, and cook, stirring frequently, until softened, about 5 minutes.
- While your bisque is cooking, make the crab topping by combining the lemon juice, mayo, mustards, and parsley in a mixing bowl. Gently fold in the crab meat, being careful to not break it up too much. Season, to taste, with salt and pepper, Keep chilled until you are ready to serve.
- Ladle the bisque into serving bowls and top with some of the cold crab salad. Garnish with additional parsley, if desired, and serve while warm with toasted bread of croutons.
SHRIMP BISQUE WITH CRAB AND TAPIOCA RECIPE
From delish.com
- In a large pot, heat the vegetable oil. Add the chopped shrimp and cook over high heat, stirring occasionally, until pink, about 6 minutes.
- Add the onions, garlic, and celery and cook over moderate heat until softened, about 10 minutes.
CREAMY SHRIMP BISQUE RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
- Heat a deep soup pot over medium heat. Add 2 Tbsp. olive oil and swirl it around to evenly distribute it.
- Add 2 finely chopped celery stalks and 2 Tbsp. garlic (minced or paste) and saute for about 3 minutes.
10 BEST SHRIMP AND CRAB DINNER RECIPES - YUMMLY
From yummly.com
CRAB AND SHRIMP SEAFOOD BISQUE - SUSAN RECIPES
From susanrecipe.com
15 OF THE BEST REAL SIMPLE SHRIMP BISQUE SOUP EVER – EASY ...
From eatwhatweeat.com
SHRIMP AND CRAB BISQUE - RECIPE | COOKS.COM
From cooks.com
CRAB AND SHRIMP SEAFOOD BISQUE - 500,000+ RECIPES, MEAL ...
From bigoven.com
CRAB AND SHRIMP SEAFOOD BISQUE - ALL INFORMATION ABOUT ...
From therecipes.info
SHRIMP BISQUE RECIPE - LOUISIANA SEAFOOD
From louisianaseafood.com
CRAB AND SHRIMP SEAFOOD BISQUE - YUMMY RECIPES
From newsronian.com
CRAB AND SHRIMP SEAFOOD BISQUE - US FOOD NETWORK
From usfoodnetwork.com
SHRIMP AND CRAB BISQUE | BEYONDCELIAC.ORG
From beyondceliac.org
CRAB AND SHRIMP SEAFOOD BISQUE - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
CRAB AND SHRIMP SEAFOOD BISQUE - YUMMLY RECIPES
From ymmlyrecipes.com
SHRIMP AND CRAB BOIL RECIPE FOR YOUR SOUTHERN COOKOUT
From southernkitchen.com
SHRIMP, CRAB, AND CORN BISQUE - COOP CAN COOK
From coopcancook.com
BEST RECIPE FOR CRAB BISQUE - THERESCIPES.INFO
From therecipes.info
SHRIMP AND CRAB BISQUE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
15 DELICIOUS SHRIMP BISQUE RECIPES – EASY RECIPES TO MAKE ...
From eatwhatweeat.com
RECIPE: SHRIMP AND CRAB BISQUE (THE FRUGAL GOURMET ...
From recipelink.com
SHRIMP AND CRAB BISQUE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CRAB AND SHRIMP SEAFOOD BISQUE - LIFEWITHJANET.COM
From lifewithjanet.com
CRAB AND SHRIMP ENCHILADA RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
CREAMY SHRIMP AND CRAB BISQUE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search