Shrimp Tomato Bisque Recipe Recipe For Hand

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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 AND TOMATO BISQUE



Shrimp and Tomato Bisque image

This is my favorite soup that my DH makes. Its very simple and is a wonderful meal with some warm bread.

Provided by deb k

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
5 large button mushrooms, sliced
1 1/2 tablespoons parsley, chopped
1 (10 ounce) can chicken broth
1 garlic clove, minced
1/2 cup half-and-half cream
1 (10 ounce) can tomato bisque soup
1 teaspoon dry basil
4 medium raw shrimp, minced
20 medium raw shrimp, whole
1 dash black pepper

Steps:

  • Heat butter in large skillet.
  • Add mushrooms, garlic and parsley and cook until tender.
  • Gradually stir in chicken broth, heat to boil and reduce to simmer.
  • Simmer uncovered to reduce by about 1/3.
  • Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
  • Return to simmer for about 10 minutes.
  • Add whole shrimp and simmer until pink.

Nutrition Facts : Calories 412.4, Fat 23.1, SaturatedFat 12.6, Cholesterol 149.3, Sodium 1976.7, Carbohydrate 33.7, Fiber 2.3, Sugar 1.7, Protein 19.5

FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE



Fire-Roasted Tomato, Mushroom and Shrimp Bisque image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 15

8 plum tomatoes, halved and seeds removed
2 tablespoons grapeseed oil, divided
1 quart chicken stock
1/2 pound (16/20-size) shrimp, deveined, divided
2 tablespoons butter
1 white onion, diced
2 cloves garlic, lightly crushed with the side of a knife blade, and quartered
1 cup white mushrooms, cleaned, trimmed and sliced (about 3 ounces)
1 cup white rice
1 tablespoon all-purpose seasoning (recommended: Old Bay)
2 cups heavy cream
Salt and freshly ground black pepper
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
2 or 3 slices French bread or garlic bread, toasted and cut into croutons

Steps:

  • Preheat oven to 400 degrees F.
  • Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
  • Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
  • In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
  • Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.

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



Shrimp Bisque image

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

1 tablespoon extra virgin olive oil
1 medium red bell pepper, chopped
1/2 cup chopped yellow onion
1/2 lb cooked shrimp or 1/2 lb raw shrimp, tails removed, cut in pieces
2 cups fat-free half-and-half
1 cup no-salt-added tomato sauce
1/4 teaspoon hot sauce (or to taste)
salt & freshly ground black pepper, to taste
1 teaspoon butter
1/4 cup grated fresh parmesan cheese

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 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

HERBSAINT SHRIMP AND TOMATO BISQUE



Herbsaint Shrimp and Tomato Bisque image

One of the richest, creamiest soups around, bisque is traditionally a puree of seafood, rice, and cream. This luscious version is New Orleans's eating at its finest. The elegant flavors call for little more than an equally impressive white wine to serve alongside this dish. The aromatic vegetables, tomatoes, tarragon, and liqueur make this recipe particularly distinctive.

Yield makes 10 to 12 servings

Number Of Ingredients 19

2 tablespoons butter or olive oil
2 medium onions, chopped
4 celery stalks, chopped
2 medium carrots, chopped
1 bunch scallions, chopped
3 garlic cloves, minced
1/2 pound small shrimp (40-50 count), peeled
2 cups tomato dice with juice, or 1 (14-ounce) can
1 tablespoon tomato paste
4 cups Shrimp Stock (p. 229)
1 bay leaf
1/2 cup raw rice, or 1 cup cooked rice
2 tablespoons chopped fresh tarragon
1 cup heavy cream
2 tablespoons brandy
1 teaspoon Herbsaint or Pernod
Salt
Hot sauce (preferably Crystal or Louisiana brand)
Chopped scallions or snipped fresh chives, for garnish

Steps:

  • Heat the butter in a heavy-bottomed pot over medium-high heat. Add onions, celery, carrots, and scallions and cook, stirring, for about 10 minutes, then add the garlic and shrimp and cook 3 more minutes. Add the tomato dice, tomato paste, shrimp stock, 4 cups water, and bay leaf and stir. Bring it to a boil, then lower the heat and simmer for about 10 minutes. Stir in the rice and tarragon and cook another 20 minutes, until rice is completely soft. Let it cool for about 10 minutes. Carefully puree in a blender, in batches if necessary, and strain through a fine sieve into another pot. Whisk in the cream, brandy, and Herbsaint and taste for seasoning. Add salt and hot sauce and adjust consistency as desired with water, stock, or more cream. Serve hot, garnished with scallions or chives.

SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS



Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms image

A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.

Provided by Yewande Komolafe

Categories     dinner, lunch, seafood, soups and stews, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 (14-ounce) can whole peeled tomatoes
1 (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup)
4 tablespoons olive oil, plus more for drizzling
8 ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups)
2 garlic cloves, peeled and sliced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 fresh makrut lime leaves (or 1 tablespoon lime zest)
Kosher salt
1/4 cup sliced scallions
2 shallots, peeled and diced
1 tablespoon tomato paste
1 (13-ounce) can coconut milk
1/2 red habanero chile, seeds removed
1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)
Steamed white or brown rice, for serving
1 cup mixed fresh herbs, such as cilantro, mint, basil and dill

Steps:

  • Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
  • In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
  • Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
  • Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
  • Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.

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