CREAMY SEAFOOD BISQUE
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
CREAMY SHRIMP AND CRAB BISQUE
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Provided by Katrina Berry
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
- Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g
SEAFOOD BISQUE
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
ELEGANT SEAFOOD BISQUE
This makes a to die for super rich seafood bisque, chocked full of seafood such as shrimp, crab, salmon, clams and cod and is lower carb than most,due to no potatoes. Hint for low carbers: use Wondra "instant flour" and all you will need is about 1 or 2 TBS to thicken. The original recipe was obtained from a local restaurant.
Provided by MNLisaB
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté minced shallots in butter until soft.
- Add the flour and stir with whisk for 5 minutes on low heat, set aside.
- Bring one quart of water to a boil and add chicken base, clams, crab, shrimp and whole pieces of salmon and cod.
- Return to boil, lower heat and simmer for 5 minutes.
- Strain the stock, reserving the seafood.
- Stir the shallot mixture into the stock.
- Add the heavy cream and half and half to the stock, bring to a simmer on low heat and cook until thickened, about 5 minutes.
- Chunk the salmon and cod and add all of the seafood back into the soup pot.
- Add the sherry and heat through, no more than 3 minutes.
SEAFOOD BISQUE
Special occasions call for extraordinary soups like this rich and creamy shrimp bisque.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.
- Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.
Nutrition Facts : Calories 420, Carbohydrate 11 g, Cholesterol 150 mg, Fat 4, Fiber 0 g, Protein 22 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 1 g
A SIMPLE SEAFOOD BISQUE
An easy and tasty way to incorporate canned seafood into a superior bisque.
Provided by Pam Rosterman
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 28m
Yield 4
Number Of Ingredients 12
Steps:
- Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.
Nutrition Facts : Calories 426.7 calories, Carbohydrate 22.8 g, Cholesterol 164.7 mg, Fat 16.7 g, Fiber 0.7 g, Protein 39.3 g, SaturatedFat 8.3 g, Sodium 433.5 mg, Sugar 10.1 g
SEAFOOD BISQUE
This seafood bisque is rich, creamy, deliciously seasoned and loaded with shrimp and scallops. A restaurant-quality bisque made right at home!
Provided by Amy
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- Melt 3 tablespoons of the butter in a 6 quart Dutch oven or large soup pot over medium high heat. Add shrimp and scallops and cook until all the shrimp pieces have just turned pink and are opaque, stirring frequently (about 4 minutes).
- Remove shrimp and scallops with a slotted spoon and place in a large bowl, leaving juices in pot.
- Add the remaining 3 tablespoons of butter to the pot with the juices and melt. Add celery and cook for 4 to 5 minutes, or until tender (stirring frequently). Add garlic and cook until fragrant, about 30 seconds, while continuing to stir.
- Slowly add flour while whisking to combine. Pour in half-and-half and seafood stock, while continuing to whisk.
- Bring to a simmer, stirring frequently. Simmer for 10 minutes, or until thickened, stirring frequently. Reduce heat as necessary to maintain a simmer (medium to medium-low).
- Return shrimp and scallops to pot. Add wine, Old Bay Seasoning, nutmeg, sugar, salt and pepper. Stir well to combine.
- Simmer for an additional 5 minutes, stirring occasionally.
- Sprinkle with chopped fresh parsley when serving, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 255 kcal, Sugar 1 g, Sodium 803 mg, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 15 g, Cholesterol 103 mg, UnsaturatedFat 5 g
SHRIMP & CRAB SEAFOOD BISQUE RECIPE
Learn how to make a delicious, creamy seafood bisque with fresh shrimp, lump crab, rich cream and tons of delicious flavor! This recipe is incredibly simple to prepare, made entirely in one pot and totally customizable - make it with your favorite seafood or shellfish! This is more than just a soup - it's a luxurious, indulgent seafood experience that will keep you cozy and warm all season long! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Number Of Ingredients 18
Steps:
- Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
- Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
- Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
- Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
- Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
- Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
- Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
- Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!
Nutrition Facts : Calories 337 kcal, Carbohydrate 8 g, Protein 19 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 231 mg, Sodium 918 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CREAMY LOBSTER BISQUE
Steps:
- 1 bunch fresh chives, for garnish
- For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
- For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
- For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
- For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
- Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.
SHRIMP BISQUE
Shrimp are a great source of lean protein. Stir them into a rich, creamy bisque for a delicious, lunch centerpiece or as a starter to a well-rounded dinner.
Provided by Lisa MarcAurele
Categories Appetizers Lunch
Time 35m
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium-high heat, warm the olive oil. Sauté the onion and garlic until translucent, 3 to 5 minutes. Slowly add the wine, then stir in the celery salt and paprika. Stir in the tomato paste and clam juice.
- Simmer for about 10 minutes. Using a blender or immersion blender, purée the mixture until smooth.
- Return the mixture to the saucepan, if necessary, then add the heavy cream, 1/2 cup of stock or water, and the unsalted butter. Taste and season with salt, if needed.
- Cut the shrimp into bite-size pieces and add them to the soup. Simmer until the shrimp turn pink and are cooked through, about 5 to 10 minutes. Top with parsley, if desired, and serve.☞TESTER TIP: If you prefer a thicker bisque, mix 2 teaspoons cornstarch with 1 tablespoon water and stir in to the simmering soup. Cook until thickened, 2 to 3 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 497 kcal, Carbohydrate 8 g, Protein 17 g, Fat 42 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 256 mg, Sodium 3036 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 17 g
CREAMY SHRIMP BISQUE
A simply and creamy seafood soup with homemade croutons.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- In a medium saucepan, add celery, onions and butter, stirring occasionally. When tender add garlic and mix together. Stir in flour and half and half. Let simmer for 5 minutes.
- Stir in fish stock and parsley. Cook for 10 minutes until it thickens. Add shrimp meat and let simmer for 10 minutes or until heated through. Stir occasionally. Add salt, to taste.
- When ready, serve with croutons.
- Homemade Croutons:
- Preheat oven to 350 °F.
- Cut bread with a heart shaped cookie cutter. Place onto a cookie sheet and bake until toasted.
CRAB AND SHRIMP SEAFOOD BISQUE
Steps:
- Gather the ingredients.
- Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
- Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm the milk in another saucepan over medium heat.
- Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
- Add the freshly ground black pepper, tomato paste, and heavy cream.
- If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
- Stir in the shrimp, crab, and sherry. Bring it to a simmer.
- Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.
Nutrition Facts : Calories 501 kcal, Carbohydrate 16 g, Cholesterol 277 mg, Fiber 1 g, Protein 31 g, SaturatedFat 21 g, Sodium 902 mg, Sugar 10 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAMY SEAFOOD BISQUE
Number Of Ingredients 13
Steps:
- Mix it all together
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CREAMY SHRIMP BISQUE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.2/5 (192)Calories 397 per servingCategory Soup
- First make the stock ~ put 4 cups water in a pot, along with the shrimp shells and bring to a boil. Let simmer for 15 minutes. Strain the broth and add water if necessary to make 3 3/4 cups. Set aside.
- Heat the oil in a soup pot and saute the leeks for 5 minutes until softened but not browned. Add the garlic and cook for another minute.
- Add the cayenne and the shrimp and cook, stirring constantly, until the shrimp are cooked, about 3 minutes.
BEST CRAB BISQUE RECIPE - HOW TO MAKE CRAB BISQUE - DELISH
From delish.com
5/5 (19)Total Time 55 mins
- In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more.
- Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
- Remove bay leaf and puree soup with an immersion blender on high until very smooth. Return to medium low heat and stir in heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
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5/5 (5)Category SoupCuisine AmericanCalories 1104 per serving
- In a large pot or dutch oven melt the butter. Sautee the onion and garlic until the onion starts to soften. Whisk in the flour, tomato paste, cajun seasoning, and Old Bay seasoning. Slowly whisk in the cream and milk.
- Bring the soup to a boil and stir in the seafood. Reduce heat to a simmer and cook for 10 minutes.
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4.8/5 (20)Total Time 40 minsCategory Main DishCalories 379 per serving
- Heat a deep soup pot over medium heat. Add 2 Tbsp. olive oil and swirl it around to evenly distribute it.
- Add 2 finely chopped celery stalks and 2 Tbsp. garlic (minced or paste) and saute for about 3 minutes.
CREAMY TOMATO AND SEAFOOD BISQUE - HEALTHYCARESITE
From healthycaresite.com
Estimated Reading Time 2 mins
- Melt butter in a soup pot over high heat. Add in all vegetables and bay leaf. Cook tender, about 10 minutes.
- Add tomatoes, oregano and broth; stir to combine then bring to a boil. Reduce heat to low and let simmer for 30 minutes.
- Add sherry and cream cheese, stir until cream cheese is melted. Reduce heat and simmer for another 10 minutes.
CREAMY SHRIMP BISQUE RECIPE - CHEF BILLY PARISI
From billyparisi.com
Reviews 4Calories 134 per servingCategory Soup
- Add 1 tablespoon of butter to a large pot over medium heat and cook the shrimp shells until they are pink in color. See note.
- Set the shells to the side in a bowl and the remaining ½ tablespoon of butter to the pot over medium heat and in the onions, celery, fennel, carrots, bay leaf, parsley, thyme, and tarragon, and cook until lightly browned about 4-5 minutes. Stir occasionally.
- Add the shrimp shells back in along with the water and simmer over low to medium heat for 45-60 minutes.
CREAMY KETO SHRIMP BISQUE RECIPE — A FULL LIVING
From afullliving.com
Ratings 2Category SoupCuisine Cajun, FrenchTotal Time 45 mins
- Peel the shrimp and discard the shells, unless you are making your own seafood stock. Set peeled shrimp aside.
- In a stock pot or dutch oven, add your butter and olive oil, then add in your diced onions, and celery. Add a pinch of salt and cook until softened, about 5 minutes. Add in your garlic and cook until fragrant, about 30 seconds. Now, put the minced fresh herbs into the pot (dill, thyme and oregano) along with your dry spices (red pepper flakes and cayenne) cook for about 1 minute.
- Now, add in your tomato paste and cook (stirring frequently) for about 2 minutes. Next, add in your wine and Worcestershire sauce, cook for about 5 minutes to cook off the alcohol. Pour in the seafood stock.
- Add the warmed stock with vegetables into a blender, or use an immersion blender to puree it until silky smooth. Once pureed, add in the grated parmesan cheese, and heavy whipping cream. Stir to warm and melt the cheese, until the mixture is silky smooth.
EASY SEAFOOD BISQUE RECIPE - CREAMY, DELICIOUS AND SIMPLE!
From gogogogourmet.com
5/5 (2)Estimated Reading Time 3 minsServings 4Total Time 35 mins
- In a large saucepan melt the butter over medium heat. Add the shallots and saute until softened, about 5 minutes.
- Whisk in the flour and cook for 1-2 minutes. Slowly pour in the seafood stock, then the cream while whisking. Simmer over medium-low heat for 10 minutes.
- Pour the soup into a blender and puree until smooth. Return the soup to the pot and add in the remaining crab meat. Simmer for another 5 minutes.
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From themodernproper.com
Ratings 6Total Time 50 minsServings 12Calories 668 per serving
- In a large pot, melt butter and saute onions.Sprinkle the flour over the butter and onions and stir until flour is fully incorporated.Add remaining ingredients and simmer for 40 minutes, stirring frequently
CREAMY SHRIMP BISQUE - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
5/5 (1)Total Time 40 minsCategory Appetizer, SoupCalories 510 per serving
- If shrimps are frozen, thaw out in refrigerator or add to a bowl with cold water for 10 minutes to defrost. Peel and devein shrimp. Reserve shrimp shells.Place shrimp shells in a pot with 2 cups of water. Cook shells over medium heat for about 10-15 minutes. Add a little salt to the water.
- In a medium size pot, add 2 tablespoons of olive oil and heat oil over medium heat. Add onion and cook until translucent (about 4 minutes).Add garlic and cook for another minute.
- Cube avocado.Serve bisque in bowls and garnish with avocado cubes and queso fresco (if adding). Serve bisque by itself, crusty bread or tortilla chips.
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Reviews 27Calories 3854 per servingEstimated Reading Time 3 mins
- Steaming shrimp inside the shell makes them tender rather than rubbery, so to devein them while keeping the shells on I use a clean pair kitchen scissors to cut down the back of the shrimp. With the top area exposed, I can usually use my scissors to remove anything I see, or another option is simply to rinse them after trimming.
- Bring water to a boil and place half the shrimp inside a steamer basket. Cover and steam until they turn pink - about 4-6 minutes - tossing a few times to make sure that the ones at the bottom don't overcook. Chill shrimp immediately to keep them from cooking further.
- Peel the shrimp once they have cooled. Set aside the peels for stock, then place the shrimp back in the fridge.
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5/5 (1)Total Time 45 minsCategory Soups And StewsCalories 479 per serving
- Add the reserved shrimp shells to a saucepan with 4 cups of water. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Remove from the heat and pour through a sieve, discard the shells. Measure the broth adding additional water to make 4 cups. Reserve.
- Heat the oil In a 4 quart Dutch oven or heavy-bottomed saucepan set over medium heat, add the chopped shallots and sauté until soft, do not brown them, 3-4 minutes. Add the garlic and cook for another minute.
- Add the cayenne pepper and the shrimp. Cook until the shrimp turn pink, 3-4 minutes. Remove 6 of the shrimp and reserve for garnish. Add the brandy and cook for 1-2 minutes, add the sherry and cook for another 3 minutes. Working in batches, purée the mixture in a blender until smooth.
- Melt the butter in the Dutch oven set over medium-low heat and whisk in the flour, cook for 1 minute then stir in the cream and milk, whisking until thick and smooth. Add the shrimp broth, puréed shrimp mixture, tomato paste, salt and pepper. Cook until hot while whisking continually. Do not let the bisque boil as the cream will curdle, adjust the heat as necessary.
CREAMY SHRIMP BISQUE | CARRIE’S EXPERIMENTAL KITCHEN
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Reviews 2Servings 3Cuisine AmericanCategory Soup
- In a medium pot or small Dutch oven, heat the oil over medium high heat; then add the celery, carrots, scallions and garlic. Cook 2-3 minutes until the vegetables start to soften; then add the shrimp.
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