Shrimp Corn And Crab Bisque Recipes

SHRIMP, CRAB, AND CORN BISQUE

Steps:

• Melt butter in a dutch oven or heavy bottomed pot Add in onions and saute until tender (reserve some green onions to garnish) Sprinkle in flour and stir Add in spices and 1/4 of crab meat Pour in stock, stir, and bring to a gentle boil Add in cream cheese and stir until it melts Add in the corn Reduce heat and simmer for 10 mins Pour in the half & half Taste and adjust seasoning Toss shrimp in liquid crab boil then add them into the pot Simmer until shrimp are pink Gently add in the remaining crab meat Simmer on low for 5-7 mins Garnish with green onions Enjoy!

CAJUN CORN AND CRAB BISQUE

Steps:

• Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

SHRIMP, CORN & CRAB BISQUE

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.

CORN AND CRAB BISQUE

Steps:

• In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
• Combine all ingredients thoroughly.

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB

Steps:

• Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.

SHRIMP AND CORN BISQUE

Steps:

• To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside. To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy. Set aside.
• Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
• Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix, and stir. Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil. Remove from heat, stir in parsley and serve immediately.