Cajun Shrimp And Corn Bisque Food

CAJUN SHRIMP AND CORN

Steps:

• Put the shrimp in a large bowl of ice water. Add 1 tablespoon salt; stir to dissolve and set aside 20 minutes.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the corn, 1/2 teaspoon minced garlic and all but a few tablespoons of the scallions; season with salt and pepper. Cook, stirring occasionally, until the corn starts browning, about 4 minutes. Add 3/4 cup water and the tomatoes. Bring to a simmer, then reduce the heat to medium low and cook until the corn is very tender, about 15 minutes.
• Meanwhile, combine the Worcestershire sauce, lemon juice, hot sauce, rosemary and the remaining garlic in another large skillet over medium heat. Cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Drain the shrimp, pat dry and add to the skillet. Add the remaining 4 tablespoons butter; swirl to melt. Cook, spooning the liquid over the shrimp, until cooked through, about 5 minutes. Serve the shrimp over the corn mixture; top with the reserved scallions. Serve with the bread and lemon wedges.

CAJUN SHRIMP & CORN BISQUE

Steps:

• Combine the first 5 ingredients in a dutch oven& bring to a boil.
• Add corn and simmer for 15 minutes.
• Add shrimp and cook for 3 more minutes.
• Enjoy!

CAJUN CORN AND CRAB BISQUE

Steps:

• Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

SHRIMP-CORN BISQUE

Steps:

• Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
• In a large saucepan, melt butter.
• Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
• Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
• Stir in chopped shrimp and saute until just pink.
• Add all but 1/4 cup corn and saute 30 seconds longer.
• Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
• Add broth and half and half.
• Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
• Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.

CAJUN SHRIMP, SAUSAGE AND CORN CHOWDER

Steps:

• In large, deep pot fry bacon until crisp. Remove from pot and set aside.
• In same pot, add sliced sausage and onion and cook until sausage is browned.
• Crumble bacon and add to pot with the sausage and onions.
• Add Simply Potatoes Diced Potatoes with Onions, creamed corn, sweet corn and shrimp to pot with sausage.
• In medium bowl, add flour and slowly add chicken broth and whisk until thoroughly mixed. Add to pot.
• Add enough water to cover all ingredients. Stir constantly on medium heat until mixture begins to thicken. Turn to low heat.
• Add Tony's, cayenne and a dash of salt and pepper. (Season to your taste!).
• Slowly stir in milk and simmer on low heat until potatoes are tender and shrimp are cooked.

CAJUN CORN AND CRAB BISQUE

Steps:

• Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

CAJUN CORN AND SHRIMP CHOWDER

Steps:

• In a big soup pot melt the butter over medium heat.
• Add the onion, and saute about 3 minutes or until softened.
• Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
• Stir and cook for 1-2 minutes.
• Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
• Lower the heat to medium, add in the corn and shrimp.
• Cook for 2-3 minutes or until the shrimp are pink.
• Add in the heavy cream; stir to combine.
• Taste and adjust seasoning as needed.
• Cook over low heat until it is heated through.
• Ladle into individual soup bowls.

CAJUN SHRIMP AND CORN CHOWDER

Steps:

• In a medium saucepan, melt the butter. Add the onions and saute until translucent.
• Add the corn, chicken stock and whipping cream; simmer for 30 minutes. Remove from heat and puree in food processor in small batches.
• Return to pan. Add Cajun seasoning and bay shrimp and stir well. Let set for one hour to develop flavor, then reheat and serve.

CAJUN CORN AND SHRIMP

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

CAJUN SHRIMP-AND-CORN BISQUE

Steps:

• Combine first 5 ingredients in a dutch oven and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Stir in corn.
• Continue to simmer for 2 minutes.
• Add shrimp and cook for 2 minutes or until they turn pink.