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.
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
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.
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
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. ;
MARINA CAFE SEAFOOD BISQUE
Make and share this Marina Cafe Seafood Bisque recipe from Food.com.
Provided by Mebriella
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Melt the butter in a heavy bottom pot and saute onions, garlic, celery, and tomatoes for 10 minute.
- Stir in the flour until all is incorporated.
- Slowly add sherry, white wine, cream and milk, stirring continuously.
- Bring to a slow boil.
- Add all of the seafood ingredients, lemon juice, green onions, and paprika.
- Bring back to a slow boil.
- Simmer for 20-30 minutes add the basil and season to taste with salt, black pepper, and cayenne.
Nutrition Facts : Calories 515, Fat 38.9, SaturatedFat 23.9, Cholesterol 182.2, Sodium 554.3, Carbohydrate 18.5, Fiber 1, Sugar 1.6, Protein 17.6
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
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- Cut 1 onion half into 4 wedges, leaving root end attached. Cut 1 celery stalk in half crosswise; set remaining onion and celery aside. Combine onion wedges, celery halves, 5 cups water, bay leaf, black pepper, and 1/4 teaspoon salt in a large saucepan. Bring to a boil over medium-high. Fill a medium bowl with ice water; set aside.
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- Remove shrimp and mussels from ice water, and drain in a colander. Peel shrimp, and shuck mussels, reserving some mussels in shells for garnish, if desired; reserve shrimp and mussel shells. Add reserved shells and reserved scallop side muscles to water mixture in saucepan; bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until liquid reduces to about 3 cups, 20 to 25 minutes. Meanwhile, remove remaining seafood from ice bath; pat dry, and set aside.
- Remove saucepan with seafood mixture from heat; pour mixture through a fine wire-mesh strainer into a large heatproof bowl, and discard solids. Set strained stock aside. Wipe saucepan clean.
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- 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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- Heat the butter in a heavy bottom pot and saute/fry onions, garlic, celery, and tomatoes for 10 min.
- Bring to a slow boil. Add in all of the seafood ingredients, lemon juice, green onions, and paprika.
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