SUPER EASY SHRIMP BISQUE
You'll love how this Shrimp Bisque recipe incorporates making a super quick stock with your shrimp shells so you can get that delicious, bold flavor you want in a seafood soup. Plus, it comes together in about 30 minutes.
Provided by Lisa Leake
Time 35m
Number Of Ingredients 13
Steps:
- In a large pot, combine the water, beef stock, and bay leaf over high heat. Peel and devein the shrimp, and once the water mixture is boiling, throw in the shells only (set the shrimp aside). Lightly boil the shells for 15 minutes.
- Strain the shrimp broth through a fine sieve into a glass bowl or measuring cup. This will be the base of your soup. Discard the shells.
- Wipe out the pot and melt the butter over medium heat. Add the onion, celery, and garlic and cook while stirring occasionally for 2 to 3 minutes (until it softens but does not brown). Add the raw shrimp and tomato paste to the pot and cook until they are pink and firm, another 3 or 4 minutes.
- Return the shell broth/stock to the pot along with the salt and cayenne pepper and bring to a boil. Lower to a simmer and cook for 10 minutes.
- Puree the soup using a handheld (or counter top) blender, stir in the cream, and serve warm. Top with fresh thyme if desired.
Nutrition Facts : Calories 293 kcal, Carbohydrate 5 g, Protein 26 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 342 mg, Sodium 2066 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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. ;
MEXICAN SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.
Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SHRIMP BISQUE
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Milk/Cream Appetizer Dinner Lunch Shrimp Fall Summer Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 16
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.
SHRIMP BISQUE II
Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.
Provided by AFGLEZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h15m
Yield 15
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
- In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
- Return strained mixture to a simmer in the saucepan. Pour in cream.
- Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 16.3 g, Cholesterol 190.5 mg, Fat 38 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 22.9 g, Sodium 604.4 mg, Sugar 2.3 g
HOME
Steps:
- Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside.
- Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and pepper. Bring to a boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.
SHRIMP BISQUE
This is a classic seafood bisque that is made with shellfish, shellfish stock, onion, carrot, celery, lemon juice, and tomato; enriched with heavy cream; and, most importantly, is thickened with rice instead of flour. You'll find many similar versions that include various herbs and other aromatics (thyme, bay leaves, tarragon, garlic, leeks, and even orange zest) or are spiked with booze (brandy, cognac, white wine, or sherry)-all perfectly authentic embellishments. This simple version leaves no doubt that the flavorful shrimp is the star.
Provided by Robin Donovan
Categories Soups and Stews
Time 50m
Number Of Ingredients 13
Steps:
- Heat a large, heavy skillet over medium-high heat. Add butter and, when melted, add the onion and cook, stirring, until onion is soft and translucent, about 5 minutes.
- Add rice, tomato paste, salt, and cayenne and cook, stirring, for another minute or so.
- Add the carrot, celery, and stock and bring to a boil.
- Reduce heat to low, cover, and simmer about 30 minutes until the vegetables and rice are soft.
- Using an immersion blender or in batches in a countertop blender, puree the soup. Bring the soup back up to a simmer.
- Meanwhile reserve 4 whole shrimp for garnish and chop the rest into bite-sized pieces.
- When the soup is hot, add the diced cooked shrimp, cream, and lemon juice and cook until heated through.
- Taste and adjust seasoning, if needed.
- Serve garnished with the reserved cooked shrimp and chives.
Nutrition Facts : Calories 526 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 748 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 82 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 7470 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MEXICAN SHRIMP BISQUE
Make and share this Mexican Shrimp Bisque recipe from Food.com.
Provided by Shelby Jo
Categories < 30 Mins
Time 30m
Yield 3 cups
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender.
- 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 sized 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 pan, stirring constantly.
- Heat through (do not boil).
- Garnish with fresh cilantro and cubed avocado, if desired.
Nutrition Facts : Calories 340.5, Fat 28.3, SaturatedFat 14.4, Cholesterol 169.9, Sodium 841.4, Carbohydrate 9.8, Fiber 1.6, Sugar 3, Protein 13.3
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- In a sml saucepan, saute onion in oil until tender. Add garlic & cook 1 min longer. Stir in flour until blended. Stir in the water, cream, bouillon & seasonings. Bring to a soft boil, reduce heat, cover & simmer for 5 min.
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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.
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Reviews 1Category SoupCuisine FrenchTotal Time 55 mins
- In a large pot over medium heat, add 1 tablespoon olive oil. Add shrimp and cook 2 minutes or until pink on both sides. Transfer to bowl then drain juices and reserve. Transfer to cutting board and coarsely chop shrimp.
- Heat 2 tablespoons olive oil in heavy large pot over high heat. Add shrimp shells and sauté until shells begin to brown, about 4 minutes.
- Add onion and next 8 ingredients. Mix in brandy and sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add seafood stock and reserved shrimp cooking juices. Boil over medium heat for 25 minutes or until reduced to 3 cups.
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- Melt 2 Tbsp. butter in a Dutch oven over medium heat. Add shrimp shells and cook, stirring, for 3 minutes. Add 2 cups water and wine and bring to a boil. Cover and simmer for 15 minutes. Pour liquid through a fine strainer set over a large bowl, pressing hard to extract as much liquid as possible; discard solids and set aside broth. Wipe out Dutch oven.
- In same Dutch oven, melt remaining 4 Tbsp. butter over medium heat. Add onion, carrots, celery, bay leaf, salt and cayenne and cook, stirring, until softened, about 10 minutes. Add rice and strained liquid from shrimp shells and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Discard bay leaf. Add shrimp and cook, stirring, until pink and cooked through, about 2 minutes. Remove from heat. Set aside 16 shrimp for garnish. Stir in tomatoes.
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