SHRIMP AND LOBSTER BISQUE 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. ;

LOBSTER BISQUE RECIPE - FOOD.COM - FOOD.COM - RECIP…

Lobster Bisque Recipe - Food.com - Food.com - Recip… image

I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2-3 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb lobster meat, cut into small chunks
2 tablespoons minced shallots
2 tablespoons chopped green onions
3 garlic cloves, crushed
1/4 cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water
1 teaspoon lobster base (better than boulion)
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tablespoons butter

Steps:

In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
Deglaze the pan with the white wine.
Add the worcestershire, tabasco, and thyme and saute for another minute.
Deglaze the pan with the sherry.
Add the paprika, hot water and lobster base and combine well.
Stir in tomato paste and add the bay leaves.
Simmer for 10 minutes.
Whisk in heavy cream and the butter and bring to a boil.
Add the lobster and simmer until cooked through.
Serve with crusty garlic bread.

Nutrition Facts : Calories 1246.1, FatContent 112.5, SaturatedFatContent 69.7, CholesterolContent 531.5, SodiumContent 1322.2, CarbohydrateContent 25.3, FiberContent 3.3, SugarContent 8.8, ProteinContent 27.4

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