SHRIMP BISQUE INA GARTEN RECIPES

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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

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. ;

SHRIMP BISQUE - BAREFOOT CONTESSA - INA GARTEN RECIPE ...



Shrimp Bisque - Barefoot Contessa - Ina Garten Recipe ... image

Make and share this Shrimp Bisque - Barefoot Contessa - Ina Garten recipe from Food.com.

Total Time 45 minutes

Prep Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 lb large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
1 pinch cayenne pepper
1/4 cup cognac or 1/4 cup brandy
1/4 cup dry sherry
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon fresh 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.

Nutrition Facts : Calories 609.3, FatContent 37.9, SaturatedFatContent 17.8, CholesterolContent 248.1, SodiumContent 1277.3, CarbohydrateContent 25.7, FiberContent 2.2, SugarContent 5.2, ProteinContent 29.4

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