SHRIMP BISQUE RECIPE | INA GARTEN - FOOD NETWORK
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 RECIPE: HOW TO MAKE IT - TASTE OF HOME
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.—Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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SHRIMP BISQUE RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 55 minutes
Category main-dish
Reviews 4.5
Total Time 55 minutes
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SHRIMP BISQUE RECIPE - BON APPéTIT
For this bisque recipe, sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.
From bonappetit.com
Reviews 4.2
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Reviews 4.2
- Do Ahead: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
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LOBSTER BISQUE RECIPE | BOBBY FLAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 15 minutes
Category appetizer
Reviews 4.7
Total Time 3 hours 15 minutes
Category appetizer
- Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Garnish with legs and swimmerets around the bowl and one parsley leaf in center, if desired.
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This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
Cuisine new england
Calories 502 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
Cuisine new england
Calories 502 per serving
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LOBSTER BISQUE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
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.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 1246.1 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 1246.1 per serving
- Serve with crusty garlic bread.
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Crab Bisque from Delish.com is creamy perfection on a cold winter night.
From delish.com
Reviews 4.3
Total Time 55 minutes
Category low-carb, brunch, dinner party, weeknight meals, winter, brunch, comfort food, dinner, seafood
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From delish.com
Reviews 4.3
Total Time 55 minutes
Category low-carb, brunch, dinner party, weeknight meals, winter, brunch, comfort food, dinner, seafood
Cuisine American
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LOBSTER BISQUE RECIPE - NYT COOKING
This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle’s executive chef, James Sakatos, it contains one of the great kitchen cheats of all time: a method for imparting rich creaminess that in a lesser establishment would come from a roux of butter and flour or a handful of cornstarch. You may end up using it all the time.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
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Calories 502 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 45 minutes
Cuisine new england
Calories 502 per serving
- Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.
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LOBSTER BISQUE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
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.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 1246.1 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 1246.1 per serving
- Serve with crusty garlic bread.
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BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE
Crab Bisque from Delish.com is creamy perfection on a cold winter night.
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Reviews 4.3
Total Time 55 minutes
Category low-carb, brunch, dinner party, weeknight meals, winter, brunch, comfort food, dinner, seafood
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From delish.com
Reviews 4.3
Total Time 55 minutes
Category low-carb, brunch, dinner party, weeknight meals, winter, brunch, comfort food, dinner, seafood
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My husband and I LOVE shrimp bisque, so I tripled the recipe. I added garlic to the roux, and added the shrimp at the very end, after the soup was bubbly, and let it cook until pink. The soup was a tad bland so I added a good sprinkling of Old Bay, and it was perfect.
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