Shrimp Bisque Recipes

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SHRIMP BISQUE II



Shrimp Bisque II image

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

¾ cup butter
1 ⅓ cups all-purpose flour
3 quarts seafood stock
salt and pepper to taste
1 ½ pounds medium shrimp - peeled, deveined and shells reserved
1 pound onions, minced
¼ cup butter
2 cloves garlic, minced
3 tablespoons paprika
¼ cup tomato paste
3 fluid ounces brandy
1 quart heavy cream, heated
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
½ teaspoon Old Bay Seasoning TM
½ cup dry sherry

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



Shrimp Bisque image

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 leeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

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



Shrimp Bisque image

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

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

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



Shrimp Bisque image

Shrimp is a high-protein, low-fat food. And this soup is super easy.

Provided by USA WEEKEND Jean Carper

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 medium red bell pepper, chopped
½ cup chopped yellow onion
½ pound cooked or raw shrimp, tails removed, cut in pieces
2 cups fat-free half-and-half
1 cup no-salt-added tomato sauce
¼ teaspoon hot chile sauce, or to taste
salt and freshly ground black pepper to taste
1 teaspoon butter
¼ cup grated fresh Parmesan cheese

Steps:

  • In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, 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 1/2 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.
  • Repeat with remaining mixture. Sprinkle on Parmesan cheese.
  • Optional garnishes: herbs and additional shrimp.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 13.2 g, Cholesterol 66.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 235.1 mg, Sugar 5.5 g

MEXICAN SHRIMP BISQUE



Mexican Shrimp Bisque image

I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Optional: Chopped fresh cilantro and sliced avocado

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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SHRIMP BISQUE (EMERIL'S)



Shrimp Bisque (Emeril's) image

This is a wonderful dish and well worth the time it takes to make. You can certainly make your stock one day and refrigerate it overnight. The next day let your stock come to room temperature and put your Bisque together. I listed cornstarch as an optional ingredient because I like my Bisque to be a little thicker than a thin soup. If it comes out thin just simply mix about 4-5 tbsp cornstarch in cold water and add to the Bisque at the end. Cook until slightly thickened. If you don't care for spicy you may want to start out using only 1/8 tsp cayenne pepper. You can always add more late if you wish. If you add a salad and hot bread you have a wonderful dinner. This will serve 12 as an appetizer and 6 as a main course.

Provided by Luby Luby Luby

Categories     < 4 Hours

Time 4h

Yield 12 serving(s)

Number Of Ingredients 31

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, halved
4 quarts water
1/2 teaspoon black peppercorns
5 sprigs fresh thyme
4 bay leaves
6 garlic cloves, peeled
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrot
2 1/2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leave
1 tablespoon chopped fresh basil leaf
2 teaspoons chopped fresh tarragon leaves
2 bay leaves
3 tablespoons tomato paste
1 cup brandy
1/4 cup butter, room temperature
1/4 cup flour
1/2 cup heavy cream
3 lbs medium shrimp, peeled and deveined (shells reserved for stock)
cornstarch (optional)

Steps:

  • Stock:.
  • In a large stockpot over medium-high heat heat the olive oil.
  • Add the chopped onions, celery, carrots, salt and black pepper.
  • Saute the vegetables for about 30 minutes or until soft.
  • Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
  • Add all remaining stock ingredients.
  • Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
  • Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
  • This will make about 3 quarts.
  • Bisque:.
  • In a large heavy Dutch oven heat the olive oil over medium high heat.
  • Add the onions, celery, carrots, salt and cayenne pepper.
  • Saute until vegetables are soft about 20 minutes.
  • Add the herbs, tomato paste and brandy.
  • Cook and stir vegetable mixture for about 5 minutes.
  • Add the shrimp stock and bring to a boil.
  • Reduce heat to medium and simmer for 1 hour.
  • Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
  • Add the mixture one tablespoon at a time whisking well after each addition.
  • Cook for 5 minutes.
  • Slowly add the cream and shrimp and stir to mix.
  • Bring to a gentle simmer and cook for 15 minutes.

SHRIMP BISQUE



Shrimp Bisque image

A classic bisque is prepared by pureeing the shells with the soup. It creates an intense flavor and also acts as a thickening agent.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 pound large shrimp (about 20), peeled and deveined, shells reserved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
9 shallots (8 ounces), chopped
1/2 bulb fennel (8 ounces), chopped
1 large carrot (6 ounces), chopped
2 tablespoons tomato paste
1/2 cup Cognac
6 cups water
2 teaspoons coarse salt
4 black peppercorns, plus freshly ground pepper
1 dried bay leaf
1 sprig flat-leaf parsley
1/4 cup plus 2 tablespoons evaporated milk
Chervil sprigs, for garnish

Steps:

  • Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.
  • Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.
  • Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.
  • Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
  • Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.
  • Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.

Nutrition Facts : Calories 229 g, Cholesterol 120 g, Fat 5 g, Fiber 2 g, Protein 18 g, SaturatedFat 1 g, Sodium 686 g

QUICK SHRIMP BISQUE



Quick Shrimp Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Rice     Tomato     Quick & Easy     Shrimp     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
1 3/4 cups bottled clam juice
3 tablespoons long-grain white rice
12 ounces cooked peeled deveined medium shrimp
3 tablespoons tomato paste
1/8 teaspoon (or more) cayenne pepper
1 1/4 cups half and half

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
  • Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
  • Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.

SHRIMP BISQUE



Shrimp Bisque image

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

4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
2 bay leaves, divided
2 carrots, peeled, chopped
2 celery stalks, chopped
1 medium onion, chopped
1/2 cup brandy
1/4 cup long-grain white rice
2 tablespoons tomato paste
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1/4 teaspoon (or more) cayenne pepper
Kosher salt and freshly ground black pepper
1/2 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh chives

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.

QUICK SHRIMP BISQUE



Quick Shrimp Bisque image

This is modified from a Bon Appetit recipe from some years back. It is a wonderful first course, especially for those that like shrimp. The cayenne adds a nice "kick" to it as well!

Provided by Kimke

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
3/4 cup chopped onion
2 -3 cloves garlic, chopped
2 cups chicken broth
3 tablespoons white rice (not instant)
12 ounces cooked shrimp
3 tablespoons tomato paste
1/2 teaspoon cayenne pepper (or more if you like it spicier)
1/2 teaspoon chopped fresh tarragon
1 1/2 cups half-and-half or 1 1/2 cups heavy cream

Steps:

  • Melt butter in pan.
  • Add onion and garlic and saute until tender, about 5 minutes.
  • Add broth and rice and bring to boil.
  • Reduce heat to low.
  • Cover and simmer until rice is tender, about 15 minutes.
  • Mix in most of shrimp (reserve 6 for garnish).
  • Cover and simmer until shrimp is heated through (1-2 minutes).
  • Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan.
  • Whisk in tomato paste, cayenne pepper and tarragon.
  • Gradually whisk in half/half.
  • Bring soup to simmer.
  • Garnish with reserved shrimp.

RUSTIC SHRIMP BISQUE



Rustic Shrimp Bisque image

This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.

Provided by Melissa Clark

Categories     dinner, easy, weekday, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound medium or large uncooked shrimp, shelled, shells reserved
6 tablespoons unsalted butter
1 1/2 teaspoons kosher salt, more to taste
2/3 cup dry white wine
2 tablespoons brandy
3 thyme sprigs
1 bay leaf
2 celery ribs, chopped
2 large leeks, white and light green parts only, chopped
2 garlic cloves, chopped
1 fennel bulb, finely chopped, fronds reserved for garnish
1/4 cup long-grain rice
2 tablespoons tomato paste
Pinch cayenne
Freshly squeezed lemon juice to taste

Steps:

  • In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequently, until lightly browned in spots, about 3 minutes. Add wine and brandy and boil until most of the liquid is evaporated. Add 6 cups water, thyme and bay leaf and simmer, uncovered, for 15 minutes. Strain shrimp stock into a bowl, pressing on shells before discarding them.
  • In same pot, melt 2 tablespoons butter with 1/4 teaspoon salt. Add shrimp and sauté until they are pink, 2 to 4 minutes depending on size. Using a slotted spoon, transfer shrimp to a bowl.
  • Add remaining 3 tablespoons butter to pot along with celery, leeks, garlic and fennel and sauté until softened, about 5 minutes. Stir in the rice, tomato paste, cayenne and remaining salt and sauté for 2 minutes. Add shrimp stock and simmer, covered, until rice is tender, about 20 minutes.
  • Set aside 4 to 6 nice-looking shrimp and stir remainder into bisque; let cook for 2 minutes. Working carefully and in batches, pour bisque into a blender and process to a smooth purée or pulse to a chunky mixture, as you like. (You may use an immersion blender to purée soup.) Return bisque to pot. Stir in the lemon juice and additional salt to taste. Reheat if necessary before serving. Garnish each bowl with a shrimp and a piece of fennel frond.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP BISQUE



Shrimp Bisque image

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

1 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
2 tablespoons cocktail sauce
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon butter or margarine
1 bottle (8 ounces) clam juice (1 cup)
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 cups half-and-half

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

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From theviewfromgreatisland.com


SHRIMP BISQUE (PLUS VIDEO) - IMMACULATE BITES
2021-10-14 Sauté stock ingredients – Add 1-2 teaspoons of butter or oil to a saucepan or skillet. Then throw in the reserved shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns. (Photos 5-8) Prepare stock – Sauté for about 5-7 minutes, constantly stirring to prevent burning it.
From africanbites.com


EASY SHRIMP BISQUE - 2 SISTERS RECIPES BY ANNA AND LIZ
1. In a medium-size saucepan, melt 3 tablespoons of butter over moderate heat. Add salt and flour, and a dash of cayenne pepper and whisk until well blended. 2. Pour and whisk in the half and half and the remaining 1/2 cup chicken broth, continue to simmer on low heat, stirring until it …
From 2sistersrecipes.com


CREAMY SHRIMP BISQUE RECIPE - CHEF BILLY PARISI
2021-03-19 Make a roux in a large pot over low heat and pour the soup back into the pot. Turn the heat up to medium-high to activate the roux while continually stirring until it becomes very thick. Add in the cream, salt, and pepper, and whisk until combined. Strain the soup through a fine-mesh strainer and serve with optional garnishes.
From billyparisi.com


CREAMY SHRIMP BISQUE | PAULA DEEN
Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste. When ready, serve with croutons. Preheat oven to 350 °F. Cut bread with a heart shaped cookie cutter. Place …
From pauladeen.com


SHRIMP BISQUE - 40 APRONS
2021-02-05 Instructions. In a large pot over medium heat, add 1 tablespoon olive oil. Add shrimp and cook 2 minutes or until pink on both sides. Transfer to bowl then drain juices and reserve. Transfer to cutting board and coarsely chop shrimp. Heat 2 tablespoons olive oil in heavy large pot over high heat.
From 40aprons.com


EASY SHRIMP BISQUE | LOW CARB & HEALTHY : THE FIT HABIT
2020-03-10 In a pot over medium head, add onions, garlic and olive oil and stir well. After 3 minutes, add the carrots and celery. Stir for another 5 minutes until veggies soften.Add tomato paste, seasoning, soup stock and coconut milk, then bring to a slight boil (about 5 minutes). Immediately turn the heat down to medium-low.Add shrimp and stir.
From thefithabit.com


EASY SHRIMP BISQUE - PAULA DEEN
Directions. In a blender (in batches if necessary), puree the shrimp, soup, half-and-half, milk, sherry, tomato paste, and paprika. Pour into a medium saucepan and warm gently over medium-low heat, stirring often until the bisque is heated through. Season to taste with salt and black pepper. Serve garnished with the parsley.
From pauladeen.com


SHRIMP BISQUE | RACHAEL RAY IN SEASON
Step 1. In a large saucepan, heat 2 tbsp, EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and ...
From rachaelraymag.com


SHRIMP BISQUE | EMERILS.COM
MAKE THE BISQUE: In a large, heavy Dutch oven or pot, heat the olive oil over medium-high heat. Add the onions, celery, carrots, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne. Cook, stirring, until the vegetables are soft, about 6 minutes. Add the herbs, tomato paste, and brandy and cook, stirring, for 2 minutes.
From emerils.com


CREAMY SHRIMP BISQUE RECIPE - SUNDAY SUPPER MOVEMENT
2021-12-06 How to Make Shrimp Bisque. Heat a deep soup pot over medium heat. Add olive oil and swirl it around to evenly distribute it.; Add chopped celery stalks and garlic (minced or paste) and saute for about 3 minutes.; Add chopped shrimp.; Add finely chopped green onions and saute both for about 2 to 3 minutes.; Melt stick butter in the pot and cook for an additional …
From sundaysuppermovement.com


SHRIMP BISQUE RECIPE | LEITE'S CULINARIA
2021-12-30 Directions. In a medium saucepan over medium-high heat, warm the olive oil. Sauté the onion and garlic until translucent, 3 to 5 minutes. Slowly add the wine, then stir in the celery salt and paprika. Stir in the tomato paste and clam juice. Simmer for about 10 minutes.
From leitesculinaria.com


SHRIMP BISQUE RECIPE | EATINGWELL
Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups. Step 3. Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion.
From eatingwell.com


RICH & CREAMY SHRIMP BISQUE — ZESTFUL KITCHEN
2021-12-14 Melt butter in large Dutch oven or pot over medium heat. Add reserved shrimp shells and cook until spotty brown, about 5 minutes. Stir in celery, carrot and shallot; season with salt and cook until beginning to soften, 5 minutes. Stir in flour and cook, stirring constantly, until lightly browned, about 2 minutes.
From zestfulkitchen.com


SHRIMP BISQUE RECIPE | LOUISIANA SEAFOOD
Blend until smooth and return to Dutch oven. Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired.
From louisianaseafood.com


SHRIMP BISQUE | INSTANT POT RECIPE - REINVENTED DELAWARE
Saute until pink and cooked through. Remove the shrimp and place on cutting board. Add the seafood broth, white wine, the seasonings and a couple of bay leaves. to the Instant Pot. Use a wooden spoon to scape up the bits on the bottom. Set the Instant Pot to the Soup feature and change the time to 15 minutes.
From reinventeddelaware.com


RUSTIC SHRIMP BISQUE | LOUISIANA KITCHEN & CULTURE
Method: Melt 1 tablespoon of the butter in a large pot set over high heat. Add ½ teaspoon of the salt and the reserved shrimp shells, and cook, stirring frequently, until the shells are lightly browned in spots, about 3 minutes. Add the wine and Pernod, and boil until most of the liquid has evaporated, about 3 minutes.
From louisiana.kitchenandculture.com


SHRIMP BISQUE (BISQUE DE CREVETTES) - TRADITIONAL FRENCH FOOD
Bisques de Crevettes. serves:- 4-6, preparation time:- 10 mins, cooking time:- 1 hour, Ingredients * 1kg or 2lb of live grey shrimps * 1 litre of 2 pints of milk * 325g or 11 oz of potatoes, peeled and diced * 200g or 7oz of tomatoes, peeled and diced * 2 cloves of garlic, crushed * salt and pepper * croutons.. Method
From traditionalfrenchfood.com


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