SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.
Nutrition Facts :
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. ;
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 BISQUE II
Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.
Provided by AFGLEZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h15m
Yield 15
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
- In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
- Return strained mixture to a simmer in the saucepan. Pour in cream.
- Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 16.3 g, Cholesterol 190.5 mg, Fat 38 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 22.9 g, Sodium 604.4 mg, Sugar 2.3 g
SHRIMP BISQUE
This recipe was in the usaweekend magazine this weekend and looks so appealing that I've posted it before trying it. I hope I guessed right! Time to make is estimated.
Provided by duonyte
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan. Add red pepper and onion; saute on low heat until soft, 15 to 20 minute, stirring occasionally.
- Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
- Put half of hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls and repeat with remaining. (I would just use a stick blender).
- Sprinkle with Parmesan cheese. Optional garnish - fresh herbs and additional shrimp.
Nutrition Facts : Calories 165, Fat 6, SaturatedFat 2.2, Cholesterol 89.1, Sodium 555.1, Carbohydrate 14.1, Fiber 1.3, Sugar 7.6, Protein 13.2
SHRIMP BISQUE
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Appetizer Dinner Lunch Shrimp Fall Summer Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
- Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
- Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.
- Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
- Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.
SHRIMP BISQUE
Start off dinner with a seafood sensation or make a bowl of bisque a satisfying meal with bread and salad greens.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.
- Gradually add half-and-half, stirring constantly, until half-and-half is just heated through.
Nutrition Facts : Calories 360, Carbohydrate 12 g, Cholesterol 235 mg, Fat 3, Fiber 0 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 10 g, TransFat 1 g
More about "shrimp bisque ii recipes"
EASY SHRIMP BISQUE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
Servings 3Calories 360 per serving
SIMPLE SHRIMP BISQUE RECIPE | WELLNESS MAMA
From wellnessmama.com
SQUASH AND SHRIMP BISQUE | RICARDO
From ricardocuisine.com
WORLD BEST EUROPEAN COOKING RECIPES : SHRIMP BISQUE II
From worldbesteuropeanrecipes.blogspot.com
SHRIMP BISQUE | VERY BEST BAKING - CARNATION®
From verybestbaking.com
SHRIMP BISQUE WITH SHERRY — MORE THAN GOURMET
From morethangourmet.com
SHRIMP BISQUE II RECIPE | ALLRECIPES - MASTERCOOK
From mastercook.com
BEST SHRIMP BISQUE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SHRIMP BISQUE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
SHRIMP BISQUE II - RECIPESRUN
From recipesrun.com
CREAMY SHRIMP BISQUE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
SHRIMP BISQUE ALLRECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY AND LIGHT SHRIMP BISQUE RECIPE - HEARTH AND VINE
From hearthandvine.com
BEST INA GARTEN'S SHRIMP BISQUE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SHRIMP BISQUE II - SEAFOOD
From worldrecipes.org
SHRIMP BISQUE II RECIPE
From crecipe.com
SHRIMP BISQUE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
SHRIMP BISQUE II RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP BISQUE RECIPE - SEAFOOD BISQUE - ALL WAYS DELICIOUS
From allwaysdelicious.com
SHRIMP BISQUE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SHRIMP BISQUE RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP BISQUE II - MASTERCOOK
From mastercook.com
SHRIMP BISQUE - 40 APRONS
From 40aprons.com
SHRIMP BISQUE II | RECIPE | SHRIMP BISQUE, SEAFOOD BISQUE RECIPE ...
From pinterest.com.au
SHRIMP BISQUE II | RECIPE | SHRIMP BISQUE, SEAFOOD BISQUE, BISQUE …
From pinterest.ca
SHRIMP BISQUE I RECIPE
From crecipe.com
RECIPE SHRIMP BISQUE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RICH & CREAMY SHRIMP BISQUE — ZESTFUL KITCHEN
From zestfulkitchen.com
SEAFOOD -- SHRIMP BISQUE II
From chinesemenu.com
SHRIMP BISQUE II | RECIPE | SHRIMP BISQUE, HOW TO COOK SHRIMP, …
From pinterest.co.uk
SHRIMP BISQUE II | RECIPE | SHRIMP BISQUE, SALMON RECIPES, RECIPES
From pinterest.ca
CREAMY SHRIMP BISQUE RECIPE - CHEF BILLY PARISI
From billyparisi.com
CREAMY SHRIMP BISQUE | CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
EASY SHRIMP BISQUE - PAULA DEEN
From pauladeen.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