SHRIMP BISQUE RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SIMPLE SHRIMP CHOWDER RECIPE: HOW TO MAKE IT
Shrimp fans will be bowled over by this tasty take on chowder. The creamy broth is chock-full of vegetables. Chop up leftover cooked potatoes or use canned ones. —Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 5 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion, celery, carrot and red pepper in butter for 5 minutes or until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the shrimp, potatoes, broth, corn, seafood seasoning and thyme. Reduce heat; cover and simmer for 10 minutes or until heated through. If desired, top with additional minced fresh thyme.
Nutrition Facts : Calories 268 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 25g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 16g protein. Diabetic Exchanges 1-1/2 lean meat
KARYN'S CREAM OF CRAB SOUP RECIPE | ALLRECIPES
I tripled this recipe and supplemented about 1/3 of the lump crab with shrimp meat. I also added sauteed onions and celery, a little more sherry, and chopped parsley. There are a lot of great …
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From allrecipes.com
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RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
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From foodnetwork.com
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OUR ABSOLUTE BEST RECIPES USING CRAB MEAT | MYRECIPES
Dec 22, 2021 · If you have shells and just a little leftover crab from a cracked-crab feast, this delicious bisque is a natural. Chef Jordan Davis of Herringbone Restaurants in Southern California gave us the recipe…
From myrecipes.com
From myrecipes.com
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CHEF JOHN'S BUTTERNUT BISQUE - ALLRECIPES
This bisque has been one of my favorites, and I really don't prefer soups of any kind. I used onion powder instead of the actual onions, and I took off the pomegranate seeds and chives. Other than that, I followed the instructions exactly- 10/10 recipe …
From allrecipes.com
From allrecipes.com
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WHAT IS BISQUE? WE EXPLAIN HOW TO MAKE THE CREAMY FRENCH SO…
Dec 06, 2019 · The most similar type of soup to bisque is chowder. Unlike bisque, which should be smooth and creamy, chowder has hearty chunks of meat or vegetables. Chowder is almost always thickened with a roux instead of blended ingredients. Check out our favorite chowder recipes. How to Make Bisque. Generally, a bisque recipe …
From tasteofhome.com
From tasteofhome.com
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EGUSI SOUP RECIPE | ALLRECIPES
It almost has a "bisque" quality to it, but "nutty" as well. I used fresh crab, which made it tiring to make -- and as careful as we were in taking the meat out of the shell, we still found shell bits in our soup. My mistake was trying to eat the entire recipe …
From allrecipes.com
From allrecipes.com
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