CREAMY SEAFOOD BISQUE RECIPES
CREAMY SEAFOOD BISQUE RECIPE: HOW TO MAKE IT
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, FatContent 36g fat (22g saturated fat), CholesterolContent 197mg cholesterol, SodiumContent 1232mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 20g protein.
SEAFOOD BISQUE RECIPE - BETTYCROCKER.COM
Special occasions call for extraordinary soups like this rich and creamy shrimp bisque.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
- Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.
Nutrition Facts : Calories 420 , CarbohydrateContent 11 g, CholesterolContent 150 mg, FatContent 4 , FiberContent 0 g, ProteinContent 22 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 860 mg, SugarContent 6 g, TransFatContent 1 g
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