SHRIMP BISQUE
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
Time 30m
Yield 3 cups.
Number Of Ingredients 13
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 :
GARLIC BUTTER SMOKED SHRIMP
One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.
Provided by France C
Categories Seafood Shellfish Shrimp
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
- Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
- Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
- Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 1.1 g, Cholesterol 233.6 mg, Fat 25.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 15 g, Sodium 480.6 mg, Sugar 0.1 g
SHRIMP BISQUE II
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
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
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
SMOKED SHRIMP BOUDIN
Provided by Food Network
Categories main-dish
Time 3h50m
Yield about 15 sausages
Number Of Ingredients 16
Steps:
- Cook the onions in the butter in a large rondeau, skillet or Dutch oven over very low heat, stirring occasionally, until caramelized, about 45 minutes. Add the shrimp, 3 tablespoons of the salt, 2 tablespoons of the black pepper and 1 tablespoon of the cayenne. Cook until the shrimp are pink and fully cooked, about 10 more minutes. Turn off the heat and set aside.
- Wrap the bay leaves, sage and thyme in a cheesecloth and tie with twine. Add the sachet to a large stockpot or Dutch oven along with the crab stock, crab boil seasoning, MSG and the remaining 4 tablespoons salt, 2 tablespoons pepper and 2 tablespoons cayenne. Bring to a boil, add the rice and stir once. Lower the temperature to medium low, cover the pot and cook until the rice is done, 15 to 20 minutes.
- In a large bowl, mix the cooked rice together with the reserved shrimp mixture and the green onions and parsley. Let cool briefly. While still warm, pipe the mixture into the hog casing with a sausage stuffer and twist into 6-inch sausages.
- Prepare a smoker for smoking at about 200 degrees F. Smoke the sausages until the internal temperature has reached 155 degrees F, 1 hour to 1 hour 30 minutes. Serve immediately.
CHICKEN AND SHRIMP WITH STUFFING
Steps:
- Slice chicken breasts and heat in a pan with chicken stock and reserve. Cook pastini then toss with olive oil. In a large bowl mix the pastini with white bread. Saute the onion, celery, red pepper, and chicken then toss together with the pastini. Quickly saute the shrimp and spices and set aside. Meanwhile heat the chicken gravy. Toss the pasta with basil and truffle oil and season with salt and pepper. Place a large spoon of stuffing in the middle of a plate. Put shrimp on top and surround in a pinwheel shape with chicken and dress with gravy.
CHICKEN BISQUE
When the weather starts turning cooler, we like to sit down to dinner with this colorful rich bisque. Add hot rolls and a salad, and you have a hearty meal.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 1204mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
JEAN'S SALMON & SHRIMP BISQUE
My friend Ted is a gourmet cook and he sent me this wonderful recipe. It is easy to make and tastes divine. Leave out the shrimp if you wish and just have it as a salmon bisque Serve with a nice crisp roll on the side
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion& celery in the butter until the onion is translucent.
- Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper.
- Add milk, stir until mixed well, cook until thickened.
- Flake the salmon and stir into the bisque, add shrimp.
- Heat through.
- Season to taste.
- Serve with two slices of lemon floating on top.
Nutrition Facts : Calories 352.3, Fat 16.4, SaturatedFat 8.7, Cholesterol 179.6, Sodium 608.7, Carbohydrate 18.3, Fiber 0.7, Sugar 14, Protein 32
SHRIMP BISQUE
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
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
SMOKED CARROT BISQUE
This is both popular with both vegetarians and meat eaters alike.
Provided by PappaB.Mc
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 4h5m
Yield 16
Number Of Ingredients 13
Steps:
- Place whole, peeled carrots onto smoker rack. Smoke 1 1/2 to 2 hours.
- Heat vegetable oil in a 1 1/2 to 2 gallon soup pot over medium heat. Stir in onions, jalapeno pepper, and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Chop carrots, and add to onions along with celery; continue cooking another 5 to 10 minutes until the celery softens.
- Stir in turmeric and curry powder until evenly distributed; pour in vegetable stock. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 1 1/2 hours, stirring occasionally.
- Strain the vegetables out of the soup and puree in a blender until smooth. Pour the puree back into the soup, and continue simmering 30 minutes more.
- Whisk butter into soup until melted, then stir in cream, and season to taste with salt and pepper. Strain soup through a fine mesh strainer before serving.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 23 g, Cholesterol 48.4 mg, Fat 16.7 g, Fiber 5.8 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 709.7 mg, Sugar 11.2 g
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