Southwestern Shrimp Bisque Recipes

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SHRIMP BISQUE



Shrimp Bisque image

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 leeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

Steps:

  • Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
  • Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
  • Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

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 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. ;

SOUTHWESTERN STIR-FRIED SHRIMP



Southwestern Stir-Fried Shrimp image

Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

2 tablespoons lime juice
2 teaspoons cornstarch
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1 large yellow bell pepper, chopped (1 1/2 cups)
1 large red bell pepper, chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso™ chicken broth (from 32-oz carton)
2 cloves garlic, finely chopped
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh cilantro

Steps:

  • In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
  • Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 110 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 0 g

MEXICAN SHRIMP BISQUE



Mexican Shrimp Bisque image

I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Optional: Chopped fresh cilantro and sliced avocado

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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

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

SHRIMP BISQUE



Shrimp Bisque image

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

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

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 :

MAD DOG'S SOUTHWESTERN SHRIMP BISQUE



Mad Dog's Southwestern Shrimp Bisque image

Make and share this Mad Dog's Southwestern Shrimp Bisque recipe from Food.com.

Provided by R. Warren Meddoff

Categories     Southwestern U.S.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb shrimp (peeled, deveined, and cut into bite sized pieces)
1 medium onion (diced)
2 garlic cloves (minced)
1/2 cup celery (chopped)
1/3 cup flour
3 cups chicken broth
4 ounces butter
2 serrano chilies (chopped)
1 tablespoon chili powder (preferably New Mexican)
1/2 tablespoon cumin (ground)
salt
2 cups half-and-half cream
1/4 cup chopped fresh cilantro

Steps:

  • In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
  • Sprinkle flour over vegetables and combine.
  • Add chicken broth, cumin and chili powder. Bring to a simmer.
  • Add half-and-half while continuously stirring bringing soup back to a simmer.
  • Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
  • Serve immediately, garnishing each bowl with chopped cilantro.

Nutrition Facts : Calories 587.4, Fat 40.5, SaturatedFat 23.8, Cholesterol 344.7, Sodium 1931.1, Carbohydrate 20.6, Fiber 1.9, Sugar 2.5, Protein 35.4

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