Smokey Shrimp Tomato Bisque Recipe 455

SMOKEY SHRIMP & TOMATO BISQUE RECIPE - (4.5/5)

Steps:

• 1.In a medium saucepot, melt butter over medium heat. Stir in flour with a wire whisk. Cook until flour has browned slightly, about 2 minutes, stirring frequently. Slowly whisk in water. Stir in tomato bouillon with chicken flavor cubes and chopped chipotle and bring to a boil. Reduce heat and simmer about 1 minute. 2.Stir in shrimp and cook until shrimp turn pink, about 4 minutes, stirring occasionally. Stir in cream. Garnish with chopped fresh parsley.

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.

SHRIMP AND TOMATO BISQUE

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.

FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE

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.

SMOKED CHICKEN AND SHRIMP BISQUE

Steps:

• Preheat the grill on high.
• Chicken: Poke 6 to 10 holes with a screwdriver through the top of 1 aluminum pan, and put the water soaked chips in bottom of second aluminum pan and top with a wire roasting rack. Put the pan with soaked chips on the preheated grill until a solid burn occurs, about 15 to 20 minutes. Reduce the heat to medium-high. In a large bowl blend all the seasonings with the grapeseed oil. Toss the chicken with the blended seasoning, arrange on the rack in the smoker and cover with the aluminum pan with the holes. Smoke the chicken until an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the chicken, about 35 to 40 minutes. Remove the chicken to a cutting board and let cool. After cooling, remove the skin, and shred the smoked breast by hand. Discard the bones.
• Bisque: In a medium saucepan, over medium-high heat, melt the butter and add the celery and onions, stirring throughout until the onions are translucent. Add the flour, and stir with a wooden spoon until the flour and butter become a paste (pan roux). Reduce the heat and add the stock, milk and cream. Cook until the mixture has thickened, about 20 minutes. Add the parsley, shrimp, garlic and shredded chicken and continue cooking for 10 minutes over low heat. Season, to taste, with salt and pepper. Ladle into serving bowls and serve.

TOMATO SHRIMP BISQUE

Steps:

• Combine soups in a medium saucepan.
• Gradually add water and milk, stirring until smooth.
• Add chopped parsley, onion and pepper.
• Cook over medium-high heat, stirring constantly until comes to a boil.
• Reduce heat and simmer 5 minutes.
• Stir in sherry and cook and additional minute.