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. ;
PUMPKIN AND SHRIMP BISQUE
Categories Soup/Stew Vegetable Appetizer Thanksgiving Shrimp Pumpkin White Wine Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
- 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
- 3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
- Variation
- Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
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.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 13.2 g, Cholesterol 66.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 235.1 mg, Sugar 5.5 g
SPICY COCONUT SHRIMP BISQUE
I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.
- Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.
- Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
- Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.
Nutrition Facts : Calories 290 calories, Carbohydrate 19.5 g, Cholesterol 136.8 mg, Fat 15.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 9.4 g, Sodium 502.3 mg, Sugar 6.9 g
SHRIMP BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings (abo
Number Of Ingredients 19
Steps:
- Melt a 1/4 cup of the butter in a large soup pot over medium heat. Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high. Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more. Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot. Pour in the water and 1 1/2 tablespoons salt, and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
- Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the puree through a fine sieve into a pot and discard the solids.
- Heat the bisque over medium heat. Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste. Divide among soup bowls, garnish with croutons, and serve immediately.
- Difficulty: Easy
PUMPKIN AND SHRIMP BISQUE
From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup's liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage's earthy flavor complements both pumpkin and shrimp and steers the focus of flavor from sweet to savory. This is a satisfying soup to prepare throughout the fall. If you serve it as a first course for Thanksgiving dinner, you might start a tradition in your family.
Provided by Veghead
Categories Vegetable
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. Shrimp stock:
- Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
- 2. Soup:
- Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
- 3. Finishing the soup:
- Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
- Note:.
- To make fresh pumpkin purée, cut a sugar pumpkin in half and scrape out the seeds. Place it cut side down in a baking dish and pour in about 1/4 inch of hot water. Bake it in a 400°F oven until the flesh is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to cool. Scoop the pumpkin flesh from the skin and purée it in a food processor until smooth. Transfer the purée to a large sieve lined with a double layer of cheesecloth and let it drain for 2-3 hours until it is firm enough to hold its shape on a spoon.
- Variation:.
- Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
Nutrition Facts : Calories 307.2, Fat 14.8, SaturatedFat 5.2, Cholesterol 109.5, Sodium 452.6, Carbohydrate 28.8, Fiber 7.4, Sugar 3.5, Protein 16.7
PUMPKIN SOUP WITH SHRIMP
Provided by Craig Claiborne
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Prepare pumpkin cubes and set aside.
- Shell and devein shrimp and reserve both the shrimp and their shells. There should be about 1 1/2 cups of shelled shrimp.
- Put shells into a saucepan and add the water. Add salt to taste and bring to boil. Let simmer about 5 minutes. Strain, discarding shells. There should be about 1 3/4 cups of broth.
- Meanwhile, heat butter in a kettle and add onions and garlic. Cook, stirring often without browning, about 5 minutes. Add pumpkin cubes, shrimp broth and chicken broth and cook 20 minutes. Put the mixture through a food mill. You might use a food processsor or electric blender, but the puree will be a bit fibrous. There should be about 10 cups.
- Return the soup to the kettle and add milk and cream. Simmer 5 minutes. Add shrimp, salt and pepper to taste and simmer 1 minute. Stir in coriander and serve hot.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 8 grams, Sodium 888 milligrams, Sugar 7 grams, TransFat 0 grams
PUMPKIN AND SHRIMP BISQUE
Make and share this Pumpkin and Shrimp Bisque recipe from Food.com.
Provided by Teddys Mommy
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy large saucepan, over medium-low heat.
- Add onion and cook until transparent, stir occasionally for about 10 minutes.
- Add flour and stir 3 minutes.
- Add stock and bring to a boil, stir constantly.
- Add squash and bay leaves, simmer until squash is very tender, about 15 minutes.
- Blend in can of soup and whipping cream.
- Season to taste and remove bay leaves.
- Puree soup in blender.
- Before serving add shrimp and heat on low.
- Butternut squash can be substituted for pumpkin. Sprinkle with nutmeg.
Nutrition Facts : Calories 628.1, Fat 42.2, SaturatedFat 23.2, Cholesterol 296.3, Sodium 1031.3, Carbohydrate 30.2, Fiber 1.2, Sugar 6.2, Protein 32.8
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PUMPKIN BISQUE WITH SPICY SHRIMP RECIPE - EMILY FARRIS
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- Peel and devein the shrimp, reserving the shells. Set the shrimp aside and heat one tablespoon of the olive oil in a large saucepan over moderately high heat. Add the shrimp shells and sauté, stirring frequently, until the shells turn orange, about four minutes. Add the wine and cook until reduced by half, about five minutes. Add the vegetable broth and bay leaves, bring to a boil and reduce heat to low and simmer for 30 minutes. Strain the stock through a fine mesh sieve and return to the saucepan.
- Heat the remaining tablespoon of the olive oil in a large sauté pan over moderately high heat. Season the peeled and deveined shrimp with one tablespoon of the Cajun spice blend, then add it to the pan, sautéing for two minutes. Flip the shrimp and sauté for one more minute. Remove shrimp from the pan, cut each into four pieces, and set aside.
- In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the leeks and sauté for 5 minutes. Add the remaining Cajun spice blend, cinnamon and nutmeg and cook for 3 minutes. Add the pumpkin puree and shrimp stock and broth mixture, stir to incorporate, season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return mixture to saucepan. Divide the shrimp pieces between six bowls and pour hot soup over the top.
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