Chilled Shrimp Bisque Food

SHRIMP BISQUE

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

Steps:

• Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
• Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
• Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.
• Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
• Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.

CHILLED SHRIMP BISQUE

Steps:

• In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well.
• Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute.
• Add half-and-half & bring soup back to a slightly rolling boil.
• Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1).
• Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool.
• Cover, refrigerate overnite & serve soup chilled as needed.
• NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch.
• NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.

SHRIMP BISQUE

Steps:

• In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
• Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
• Repeat with remaining mixture. Sprinkle on Parmesan cheese.
• Optional garnishes: herbs and additional shrimp.

SHRIMP BISQUE (EMERIL'S)

Steps:

• Stock:.
• In a large stockpot over medium-high heat heat the olive oil.
• Add the chopped onions, celery, carrots, salt and black pepper.
• Saute the vegetables for about 30 minutes or until soft.
• Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
• Add all remaining stock ingredients.
• Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
• Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
• This will make about 3 quarts.
• Bisque:.
• In a large heavy Dutch oven heat the olive oil over medium high heat.
• Add the onions, celery, carrots, salt and cayenne pepper.
• Saute until vegetables are soft about 20 minutes.
• Add the herbs, tomato paste and brandy.
• Cook and stir vegetable mixture for about 5 minutes.
• Add the shrimp stock and bring to a boil.
• Reduce heat to medium and simmer for 1 hour.
• Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
• Add the mixture one tablespoon at a time whisking well after each addition.
• Cook for 5 minutes.
• Slowly add the cream and shrimp and stir to mix.
• Bring to a gentle simmer and cook for 15 minutes.

AVOCADO SHRIMP BISQUE

Steps:

• Cut avocados in half. Discard pits. Spoon meat into a small bowl.
• Chop cooked shrimp.
• In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.