PAULA DEEN'S SHRIMP OR LOBSTER BISQUE
Make and share this Paula Deen's Shrimp or Lobster Bisque recipe from Food.com.
Provided by Scrivener1
Categories Lobster
Time 45m
Yield 1 cup, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
- Saute onions in butter until soft.
- Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
- In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
- Simmer over low heat for 3-5 minutes.
- Add more sherry to taste.
- Cool, then mix in blender until thick and smooth.
- To serve, reheat in a double boiler.
- Add more sherry to taste and garnish with chopped parsley.
- NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.
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.
SHRIMP & CRAB AU GRATIN BY PAULA DEEN
I watched Paula Deen make this and knew right away I had to make it! It's very rich but very, very good. I served this with crackers as an appetizer.
Provided by CindiJ
Categories Crab
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in saucepan over low heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly add the milk, stirring with whisk to remove all lumps. Cook for 2 more minutes.
- Add the wine, lemon juice, salt, black pepper & cayenne pepper, stirring well. Continue to cook until smooth and thickened.
- Remove from heat.
- In separate pan bring 2 cups water & 1/2 teaspoons salt to boil. Add shrimp, return to boil; cook for 1 minute. Drain immediately and rough chop.
- Place roughly chopped shrimp and cleaned crab meat in large bowl. Toss with hands to mix completely taking care not to break up crab meats.
- Pour sauce over the seafood. Gently fold using large spoon or spatula.
- Spray 8-inch dish and pour mixture into the dish. Top with grated cheese, making sure to completely cover the seafood mixture.
- Bake uncovered in preheated 350º oven for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 482.6, Fat 27.8, SaturatedFat 16.5, Cholesterol 245.8, Sodium 790.2, Carbohydrate 12, Fiber 0.4, Sugar 0.6, Protein 41.2
SHERRIED LOBSTER BISQUE
Make and share this Sherried Lobster Bisque recipe from Food.com.
Provided by seahorse73
Categories Lobster
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, melt the butter, add the celery, onion, thyme, red pepper flakes and lemon zest.
- Cook until vegetables are softened, about 20 minutes.
- Gradually stir in broth and half and half.
- When warm, stir in cornstarch.
- Heat on medium until bubbly and thick, about 10 minutes.
- Add the cooked lobster, sherry, salt and pepper.
- Garnish with red pepper slivers.
Nutrition Facts : Calories 364.2, Fat 19.5, SaturatedFat 11.6, Cholesterol 160.7, Sodium 736.5, Carbohydrate 14, Fiber 1.6, Sugar 3.1, Protein 26.2
CREOLE SHRIMP AND LOBSTER BISQUE
I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat.
Provided by cookiedog
Categories Lobster
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove lobster meat from shell; coarsely chop and set aside.
- In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
- Stir in flour, and cook for 2 minutes.
- Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
- Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
- Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
- Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
- Serve immediately.
SHORESIDE LOBSTER BISQUE
This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of creme fraiche.
Provided by Tracy K
Categories Lobster
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring large pot of water to boil.
- Add lobsters head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to large bowl.
- Reserve 2 cups cooking liquid.
- Cool lobsters.
- Working over large bowl to catch juices, cut off lobster tails and claws.
- Crack tail and claw shells and remove lobster meat.
- Coarsely chop lobster meat; cover and chill.
- Coarsely chop lobster shells and bodies; transfer to medium bowl.
- Reserve juices from lobster in large bowl.
- Heat olive oil in heavy large pot over high heat.
- Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
- Add onion and next 8 ingredients (celery through peppercorns).
- Mix in brandy and Sherry.
- Boil until almost all liquid has evaporated, about 4 minutes.
- Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices.
- Simmer 1 hour.
- Strain soup through sieve set over large saucepan, pressing firmly on solids.
- Whisk tomato paste into soup.
- Simmer until soup is reduced to 3 cups, about 15 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate.) Add cream to soup and simmer 5 minutes.
- Dissolve cornstarch in 1 tablespoon water.
- Add to soup and boil until slightly thickened, about 2 minutes.
- Mix lobster meat into soup and stir to heat through.
- Ladle soup into bowls.
Nutrition Facts : Calories 649.9, Fat 21.8, SaturatedFat 8.8, Cholesterol 331.4, Sodium 1487.8, Carbohydrate 19.9, Fiber 2.4, Sugar 5.5, Protein 46.4
PAULA DEEN'S CHEESY SHRIMP ON GRITS TOAST
This looked so good to me when I watched Paula make it the other day on her show. I haven't tried it yet, but plan to soon.
Provided by Lvs2Cook
Categories Grains
Time 1h20m
Yield 48 appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat.
- Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter (Paula used a clean tomato paste can as a cookie cutter).
- Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.).
- In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.
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