Shrimp Bisque Barefoot Contessa Ina Garten Recipes

INA GARTEN SHRIMP BISQUE

Steps:

• If shrimp has shells, peel and devein shrimp.
• Heat a dutch oven oven on medium-low heat and add olive oil. Add leeks and sauté for 10 minutes.
• Add garlic and cook for 1 minute.
• Stir in shrimp and cayenne pepper Continue cooking for 2-3 minutes.
• Add in Cognac and sherry, and cook for 3 minutes: Remove from heat.
• Transfer shrimp and leeks to a food processor and purée until smooth or reserve and add to soup later and purée with a hand blender in the pot.
• In the same dutch oven, melt butter over medium-low heat.
• Stir in flour and cook for 1 minute.
• Slowly whisk in half-and-half. Keep whisking until sauce thickens, about 3 minutes.
• Stir in salt and pepper, puréed shrimp and seafood stock. If shrimp and leeks aren't puréed, use a hand blender and purée in the pot until smooth.
• Whisk in tomato paste until combined. Heat gently until hot but not boiling.
• Season to taste and serve hot.

GARLIC & HERB ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

LINGUINE WITH SHRIMP SCAMPI - BAREFOOT CONTESSA INA GARTEN

Steps:

• Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
• Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
• Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
• Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
• Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
• Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot.
• Immediately add the shrimp and sauce, toss well, and serve.

SHRIMP BISQUE - BAREFOOT CONTESSA - INA GARTEN

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

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. ;