CORN BISQUE RECIPES RECIPES

Name: Shrimp Bisque
Yield: 4 to 6 servings
Ingredients: 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

SHRIMP BISQUE RECIPE | INA GARTEN | FOOD NETWORK

Shrimp Bisque Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

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. ;

CRAB AND CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Crab and Corn Chowder Recipe: How to Make It - Taste of Home image

I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
2 cans (6 ounces each) crabmeat, drained
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

Steps:

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Nutrition Facts : Calories 402 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 859mg sodium, CarbohydrateContent 34g carbohydrate (13g sugars, FiberContent 3g fiber), ProteinContent 17g protein.

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SHRIMP BISQUE RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Category main-dish

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. ;

See details

CRAB AND CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Lunch
Calories 402 calories per serving

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

See details

SHRIMP BISQUE RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 55 minutes
Category main-dish

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.

See details

CRAB AND CORN CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

See details

SHRIMP BISQUE RECIPE | TYLER FLORENCE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 55 minutes
Category main-dish

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.

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