RECIPE SHRIMP BISQUE RECIPES

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SHRIMP BISQUE II RECIPE | ALLRECIPES



Shrimp Bisque II Recipe | Allrecipes 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

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 15 servings

Number Of Ingredients 16

¾ cup butter
1?? 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, CarbohydrateContent 16.3 g, CholesterolContent 190.5 mg, FatContent 38 g, FiberContent 1.5 g, ProteinContent 15.1 g, SaturatedFatContent 22.9 g, SodiumContent 604.4 mg, SugarContent 2.3 g

SHRIMP BISQUE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Shrimp Bisque Recipe: How to Make It - Taste of Home 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

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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SHRIMP BISQUE (EMERIL'S) RECIPE - FOOD.COM
This is a wonderful dish and well worth the time it takes to make. You can certainly make your stock one day and refrigerate it overnight. The next day let your stock come to room temperature and put your Bisque together. I listed cornstarch as an optional ingredient because I like my Bisque to be a little thicker than a thin soup. If it comes out thin just simply mix about 4-5 tbsp cornstarch in cold water and add to the Bisque at the end. Cook until slightly thickened. If you don't care for spicy you may want to start out using only 1/8 tsp cayenne pepper. You can always add more late if you wish. If you add a salad and hot bread you have a wonderful dinner. This will serve 12 as an appetizer and 6 as a main course.
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Total Time 4 hours
Calories 307.7 per serving
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SHRIMP BISQUE RECIPE - FOOD.COM
Make and share this Shrimp Bisque recipe from Food.com.
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Reviews 5.0
Total Time 30 minutes
Calories 335.4 per serving
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EASY SHRIMP BISQUE RECIPE | REAL SIMPLE
If you’re yearning for a soulful soup, but don’t feel like slaving over the stove, turn to this simple recipe for a mostly homemade seafood “bisque.” First, you’ll sauté chopped shrimp in a saucepan and set aside. Next, in that same pan, you’ll heat a splash of brandy (which gives the soup an earthy complexity), a can of tomato soup, and cream for just five minutes. Ladle the soup into bowls before topping with shrimp and chives. The transformation is pretty incredible. This recipe takes a basic can of soup and morphs it into a satisfying, well-rounded meal. One that comes together in under 20 minutes, too.
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Total Time 20 minutes
Calories 511 calories per serving
  • Ladle the soup into bowls and top with the shrimp and the chives.
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SHRIMP BISQUE RECIPE | BON APPÉTIT
For this bisque recipe, sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.
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Reviews 4.2
  • Do Ahead: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
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SHRIMP-AND-CORN BISQUE RECIPE - EMERIL LAGASSE | FOOD & WINE
Emeril Lagasse, star of Food Network's The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup. Warming Soup Recipes
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Total Time 2 hours 0 minutes
Category Bisque
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SHRIMP BISQUE RECIPE | LOUISIANA SEAFOOD
In the container of a blender, combine onion mixture and half-and-half. Blend until smooth and return to Dutch oven. Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes.
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SHRIMP BISQUE | EMERILS.COM
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CREAMY SHRIMP BISQUE | PAULA DEEN
In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes. Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally.
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SHRIMP BISQUE RECIPE | LOUISIANA SEAFOOD
Add Shrimp Stock, brandy, tomato paste, and smoked paprika. Bring to a boil over medium-high heat, then reduce heat and simmer 35 to 40 minutes. Add shrimp and cook until shrimp are pink and firm, 8 to 10 minutes. Garnish with a drizzle of sherry and chopped parsley, if desired. Serve with French bread.
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SHRIMP BISQUE RECIPE | JAMES BEARD FOUNDATION
Add the shrimp to the court bouillon. Simmer until pink and opaque, about 3 minutes. Use a slotted spoon to remove the shrimp from the pot. Set aside and let cool for 15 minutes. Refrigerate until ready to serve. To make the bisque, heat 1 tablespoon of butter and 1/2 tablespoon of olive oil in a medium sauce pot over medium-high heat.
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SHRIMP BISQUE RECIPE | EPICURIOUS
May 17, 2011 · Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute.
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SHRIMP BISQUE | VERY BEST BAKING
Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside. Step 2. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and pepper.
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SHRIMP BISQUE | WILLIAMS SONOMA
Bisque refers to a particular type of soup: a pureed seafood soup made with cream. Shrimp or lobster is the typical star of a bisque. The meaning of the term has broadened in recent years to include creamy pureed vegetable soups as well.
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SHRIMP BISQUE RECIPE FROM PUJO STREET CAFÉ | LOUISIANA TRAVEL
From Pujo St. Café in Lake Charles, add this delicious shrimp bisque recipe to any of your meals to add a flare of Louisiana. This recipe is brought to you by Louisiana Kitchen and Culture Magazine.Ingredients:1 (32-ounce) box seafood broth 2 cups water 2 pounds large headless shrimp 4 cups shrimp broth ½ stick butter 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 large shallot ...
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RECIPE OF THE WEEK: SHRIMP BISQUE | ARNAUD'S RESTAURANT
Mar 04, 2013 · When the flames die down, add the reserved shrimp, rice, tomato broth, and the remaining 1 quart of shrimp stock. Stir well and simmer the soup uncovered for about 30 minutes, until the rice is tender. In batches, puree the soup in a food processor or blender, returning the pureed bisque to a large, clean pan.
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SHRIMP BISQUE RECIPE - BETTYCROCKER.COM
Oct 27, 2008 · Steps. 1. 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. 2. Gradually add half-and-half, stirring constantly, until half-and-half is just heated through.
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SHRIMP BISQUE RECIPE | EPICURIOUS
Aug 20, 2004 · Add shrimp and sauté until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven.
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