Shrimp Bisque With Bourbon Recipes

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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

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings (abo

Number Of Ingredients 19

1/2 cup unsalted butter, divided
1 Spanish onion, chopped (about 2 cups)
1 medium carrot, chopped
1 stalk celery, chopped
2 plum tomatoes, chopped
6 cups shrimp shells (about 10 ounces)
1/2 cup basmati rice
2 tablespoons tomato paste
1/2 cup, plus 2 tablespoons Cognac or brandy
6 parsley sprigs
6 fresh thyme sprigs
1 bay leaf
9 cups water
1 1/2 tablespoons kosher salt, plus as needed
1/2 cup heavy cream
4 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: Herbed croutons

Steps:

  • Melt a 1/4 cup of the butter in a large soup pot over medium heat. Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high. Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more. Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes.
  • Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot. Pour in the water and 1 1/2 tablespoons salt, and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
  • Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the puree through a fine sieve into a pot and discard the solids.
  • Heat the bisque over medium heat. Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste. Divide among soup bowls, garnish with croutons, and serve immediately.
  • Difficulty: Easy

SHRIMP BISQUE



Shrimp Bisque image

Provided by Ina Garten

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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 WITH BOURBON



SHRIMP BISQUE WITH BOURBON image

Categories     Soup/Stew     Shellfish     Thanksgiving     Boil

Yield 8 2/3 cup servings

Number Of Ingredients 16

2 lbs large shrimp
2 tbs olive oil
2 tsp salt
1/2 tsp fresh-ground pepper
1/4 c plus 3 tbs bourbon
3 tbs unsalted butter
3/4 c each chopped celery and fennel
1 large onion, chopped
3 cloves garlic, chopped
3 tbs tomato paste
2 tbs all-purpose flour
1/2 c white wine
1/2 c low-sodium chicken broth
1/2 c basmati rice
1/2 tsp each dried rosemary and thyme
8 tbs heavy cream

Steps:

  • Cook the shrimp: peel, devein, and- reserving 16 whole shrimp-coarsely chop remaining shrimp, reserving shells. Heat 1 tbs oil in a large Dutch oven over high heat. Season shrimp with 1/4 tsp each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown. Add 1/4 c bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside. Make the soup. Add 1 tbs butter to the pan and melt over medium heat. Add celery and fennel and cook for 10 mins. Add onions, garlic, and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add remaining butter and melt. Add flour and cook, stirring constantly, to incorporate. Add wine, 5 cups water, broth, rice, herbs, and shrimp shells and bring to a simmer. Cook until rice is tender-about 35 minutes. Run soup and shells through a food mill, discard solids, and return to pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through. Melt remaining butter in a small skillet over high heat and saute the reserved shrimp until cooked through-about 4 minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

PORTUGUESE SHRIMP BISQUE



Portuguese Shrimp Bisque image

I originally served this to our gourmet group as a first course. Fortunately, I had made extra, because everyone wanted seconds in spite of knowing there was 3 more course yet to come. I was very pleased they liked the soup but disappointed because my husband and I were looking forward to leftovers for the next day!

Provided by Lorac

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 (8 ounce) bottles clam juice (or 1 qt fish stock or water)
1 lb fresh medium shrimp
2 tablespoons olive oil or 2 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
1 carrot, chopped
2 tomatoes, peeled and chopped
1/2 cup white wine
1 tablespoon brandy or 1 tablespoon port wine
1/4 cup raw rice
salt and pepper
1 tablespoon fresh parsley, chopped

Steps:

  • Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
  • Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
  • Add vegetables, wine and brandy to reserved broth and bring to a boil.
  • Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
  • Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
  • Puree the soup mixture in a blender or food processor.
  • Reheat the soup, adding the remaining shrimp and oil.
  • Stir in the parsley and serve.

Nutrition Facts : Calories 361.3, Fat 8.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 1482.9, Carbohydrate 44, Fiber 3.1, Sugar 11.7, Protein 18.9

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

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

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

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

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

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.

MUSHROOM SHRIMP BISQUE



Mushroom Shrimp Bisque image

This comforting recipe was born out of my family's love for seafood. For many years I tried to make a restaurant-quality bisque, and I finally got it right. Now it makes an appearance at every holiday. -Deirdre Conley, Yorktown Heights, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1/2 cup butter, cubed
1 pound medium fresh mushrooms, sliced
6 green onions, chopped
2 garlic cloves, thinly sliced
1/2 cup all-purpose flour
1/4 teaspoon paprika
2 cartons (32 ounces each ) chicken broth
2 cups half-and-half cream
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup chopped fresh parsley

Steps:

  • In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer., Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.

Nutrition Facts : Calories 211 calories, Fat 13g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 804mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

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From justalittlebitofbacon.com


SHRIMP BISQUE (PLUS VIDEO) - IMMACULATE BITES
2021-10-14 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. Then add about 3-4 cups of water. Bring to a boil, lower heat, and let it simmer for about 10-20 minutes.
From africanbites.com


SHRIMP BISQUE RECIPE - SEAFOOD BISQUE - ALL WAYS DELICIOUS
2020-08-04 Heat a large, heavy skillet over medium-high heat. Add butter and, when melted, add the onion and cook, stirring, until onion is soft and translucent, about 5 minutes. Add rice, tomato paste, salt, and cayenne and cook, stirring, for another minute or so. Add the carrot, celery, and stock and bring to a boil.
From allwaysdelicious.com


SHRIMP BISQUE RECIPE BY CHEF PHARRELL OF ARTFUL CHEFS
2016-04-01 Squeeze the lemon halves over the pot and add the lemon shells. Add the water, shrimp shells, peppercorns, thyme, bay leaves, and garlic. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 1 hour. Remove from the heat and strain through a fine-mesh sieve, reserving the stock. Set aside.
From artfulchefs.com


CREAMY SHRIMP BISQUE RECIPE - CHEF BILLY PARISI
2021-03-19 Deglaze by adding in the wine and cognac and cook until the liquid has been mostly absorbed into the vegetables and evaporated, which takes about 3-4 minutes. There should be 1 - 2 tablespoons remaining. Add the shrimp shells back in along with the water and simmer over low to medium heat for 45-60 minutes.
From billyparisi.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


SQUASH AND SHRIMP BISQUE | RICARDO
In a saucepan, sauté the chopped shrimp mixture, carrot, celery, onion and garlic in 30 ml (2 tablespoons) butter for about 2 minutes. Deglaze with the pastis. Add the remaining ingredients. Season with salt. Bring to a boil, reduce the heat and simmer gently for about 30 minutes. Strain through a fine-mesh sieve, pressing firmly.
From ricardocuisine.com


SHRIMP BISQUE WITH SHERRY - MORE THAN GOURMET
Discard the solids and keep the first stockpot to use in step 6. Stir to combine the shrimp and the bisque base and set the mixture aside. Mix the heavy cream and sherry in the first stockpot. Add shrimp/bisque base mixture and cook over medium heat, stirring occasionally, 2-3 minutes, until heated through. Season to taste with salt.
From morethangourmet.com


SHRIMP BISQUE MADE FROM RAW SHRIMP SHELLS - WILFRIEDSCOOKING
Measure the anice liquor and ready the tomato paste. Heat up the olive oil in a pan on high heat. Add the shrimp shells and mix. The shells will become orange. Keep the high fire but ensure there is no black burning. But brown spots on the pan and shrimp shells are fine. Under stirring, add the onion parts.
From wilfriedscooking.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 WITH BOURBON | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
2 pound(s) large shrimp 2 tablespoon(s) olive oil 2 teaspoon(s) salt.5 teaspoon(s) fresh-ground pepper.25 cup(s) bourbon 3 tablespoon(s) bourbon 3 tablespoon(s) unsalted butter.75 cup(s) celery, chopped.75 cup(s) fennel, chopped 1 large onion, chopped 3 clove(s) garlic, chopped 3 tablespoon(s) tomato paste 2 tablespoon(s) all-purpose flour
From keeprecipes.com


SHRIMP BISQUE | CARNATION® - BAKING AND SAVORY RECIPES
Step 1. Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside. Step 2. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and pepper ...
From verybestbaking.com


SHRIMP BISQUE – FRENCH TOUCH
2018-10-01 Preparation: 1- Remove the heads from the shrimp and put them in a pot. Cover with 4 cups of water and let it simmer for 30 min on low-medium heat. Strain to remove the heads and set the broth aside. 2- Cut a cross at the bottom of each tomato and add them into a …
From frenchtouchto.com


SHRIMP BISQUE WITH BRANDY AND SHERRY RECIPE - DAVID ANSEL | FOOD …
Directions. Step 1. In a small saucepan, cover the shrimp shells with the water and bring to a boil. Simmer for 20 minutes, then strain the shrimp stock into a bowl. Advertisement. Step 2 ...
From foodandwine.com


SHRIMP BISQUE RECIPE | BON APPéTIT
2010-05-17 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.
From bonappetit.com


BEST INA GARTEN'S SHRIMP BISQUE RECIPES | FOOD NETWORK CANADA
2015-10-21 Directions. Step 1. 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. Step 2. 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.
From foodnetwork.ca


FROM-SCRATCH SHRIMP BISQUE RECIPE -SUNSET MAGAZINE
How to Make It. 1. Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces. 2. In a 5- to 6-quart pan, combine shrimp shells, 5 cups broth, onion, celery, carrot, bay leaves, and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 minutes. Pour broth through a strainer into a 2-quart glass measure or ...
From sunset.com


SHRIMP BISQUE DELIGHTFUL TO EAT AND SERVE - LOVE FRENCH FOOD
Heat the oil in a heavy-bottomed pan. Add the shrimp heads and shells, cook over medium heat, stirring often, until they are nice and brown. At this stage, add the onion, carrot, and celery and cook gently until the onions soften. Add the bouquet garni, tomato paste, and lemon juice. Add the water stirring in gently and bring to a boil.
From lovefrenchfood.com


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