Shrimp Veloute Recipes

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

Ingredients

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 VELOUTE

Shrimp Veloute image

Another Judy recipe. Her family loves this recipe... OK... I have to admit, I haven't tried it, but, I trust her taste !! She is my longtime friend and new neighbor and we cook together often.

Provided by Carols Kitchen

Categories Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup butter
1 cup onion, chopped
1 cup mushroom, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon lemon juice
3 tablespoons tomato sauce
1 lb shrimp, cooked
1/2 cup sour cream
2 tablespoons sherry wine
1 pinch garlic powder
1 1/2 cups long grain rice
3 cups chicken stock
1/3 cup butter
1 1/2 teaspoons parsley flakes
salt
garlic powder

Steps:

Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
Add shrimp, sour cream, sherry and pinch of garlic powder.
Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.

Nutrition Facts : Calories 880.8, Fat 41, SaturatedFat 23.9, Cholesterol 274.8, Sodium 743.4, Carbohydrate 81.1, Fiber 2.1, Sugar 5.9, Protein 38.7

VELOUTE SAUCE

Veloute Sauce image

Provided by Food Network

Time 20m

Yield 2 cups

Number Of Ingredients 5

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper

Steps:

In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

SEAFOOD VOL-AU-VENT

Seafood Vol-Au-Vent image

Make and share this Seafood Vol-Au-Vent recipe from Food.com.

Provided by Fluffy

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 onion, finely chopped
1 carrot, chopped
1 stalk celery, chopped
2 -4 tablespoons curry powder (depending on your taste)
4 -6 tablespoons flour (for thickening)
3 cups chicken stock (heated)
1/2 cup heavy cream (18 %)
2 teaspoons parsley
1 lb shrimp (cooked)
1 lb scallops (cooked)
1 lb any other desired seafood (can be left out if desired)
6 -8 vol-au-vent cases, cooked
salt and pepper

Steps:

Heat butter in frying pan.
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
Mix in curry powder and flour; mix again.
Cook 1 minute uncovered over medium heat.
Pour in chicken stock and season well.
Cook 8 to 10 minutes uncovered over medium heat.
Add cream and parsley, mix well.
Continue cooking 3 to 4 minutes.
Stir in seafood; simmer 2 to 3 minutes over low heat.
Fill vo-au-vent shells and serve.

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