SEAFOOD BISQUE RECIPE RECIPES

Name: Seafood Bisque
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 2-2/3 cups 2% milk; 4 green onions, chopped; 1/2 cup finely chopped celery; 1 garlic clove, minced; 1 teaspoon Worcestershire sauce; 1/4 teaspoon hot pepper sauce; 1-1/2 pounds uncooked medium shrimp, peeled and deveined; 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed; 1 jar (4-1/2 ounces) whole mushrooms, drained; 3 tablespoons Madeira wine or chicken broth; 1/2 teaspoon salt; 1/2 teaspoon pepper; Thinly sliced green onions, optional

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

Seafood Bisque Recipe: How to Make It - Taste of Home image

We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards, Dauphin Island, Alabama

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional

Steps:

In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

Nutrition Facts : Calories 169 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 127mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 18g protein.

ELEGANT SEAFOOD BISQUE RECIPE - FOOD.COM

Elegant Seafood Bisque Recipe - Food.com image

This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes. Hint for low carbers: use Wondra "instant flour" and all you will need is about 1 or 2 TBS to thicken. The original recipe was obtained from a local restaurant.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup finely minced shallot
1/2 lb butter
1/2 cup flour
1 quart water
1 tablespoon chicken base
1 (14 ounce) can baby clams, with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod, boneless, leave in one piece
1/3 lb salmon, skinless, boneless, leave in one piece
2/3 lb cooked crabmeat, chopped
1 cup heavy cream
1 cup half-and-half
1/2 cup dry sherry
salt and pepper

Steps:

Sauté minced shallots in butter until soft.
Add the flour and stir with whisk for 5 minutes on low heat, set aside.
Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
Return to boil, lower heat and simmer for 5 minutes.
Strain the stock, reserving the seafood.
Stir the shallot mixture into the stock.
Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
Chunk the salmon and cod and add all of the seafood back into the soup pot.
Add the sherry and heat through, no more than 3 minutes.

Nutrition Facts : Calories 529.5, FatContent 39.6, SaturatedFatContent 23.9, CholesterolContent 197, SodiumContent 1053.2, CarbohydrateContent 12.3, FiberContent 0.2, SugarContent 0.2, ProteinContent 28.5

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