SHRIMP BISQUE II RECIPE | ALLRECIPES
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
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 I RECIPE | ALLRECIPES
This recipe may take a little work but it taste great. To devein the shrimp use the tip of a sharp knife or a deveiner.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 16 to 20 servings
Number Of Ingredients 16
Steps:
- To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside.
- Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.)
- Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well.
- Deglaze pan with brandy; add fish stock and simmer.
- Thicken soup by adding small amounts of roux, each time mixing thoroughly.
- Strain soup, pressing shells to extract all liquid.
- In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.
Nutrition Facts : Calories 528 calories, CarbohydrateContent 24.4 g, CholesterolContent 155.1 mg, FatContent 40.5 g, FiberContent 1.2 g, ProteinContent 12.4 g, SaturatedFatContent 24.6 g, SodiumContent 884.7 mg, SugarContent 1 g
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