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
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
- Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
- Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB
Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.
Provided by donald_reb
Categories Crab
Time 45m
Yield 12 + servings, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.
Nutrition Facts : Calories 587.2, Fat 36.3, SaturatedFat 21, Cholesterol 265.5, Sodium 850.8, Carbohydrate 48.4, Fiber 5, Sugar 9.4, Protein 24.1
EASY SHRIMP BISQUE
Easy Shrimp Bisque is a rich, thick soup loaded with shrimp and vegetables. In only 16 minutes this bisque is pureed into a silky soup. It's cozy, comforting, and delicious!
Provided by 2 sisters recipes
Number Of Ingredients 17
Steps:
- STEP 1: SAUTE the VEGETABLES: 1. In a non-stick skillet or a medium-size saucepan, on moderate heat, saute the vegetables with 3 tablespoons of good olive oil. Add the fresh thyme, bay leaf, and parsley sprigs and cook until the vegetables softened, and the onions are golden for about 3 to 5 minutes. 2. Next, pour in white wine, the brandy, and 1/2 cup chicken broth, simmer on low heat for 5 minutes. Turn off the heat. 3. Remove the bay leaf, and transfer the mixture to a blender and allow the mixture to cool down before you blend it. Then cover with the lid, and blend on low speed, and gradually raise the speed to medium, then to high until it's fully blended and smooth. Set it aside. STEP 2: MAKE the CREAM SAUCE: 1. In a medium-size saucepan, melt 3 tablespoons of butter over moderate heat. Add salt and flour, and a dash of cayenne pepper and whisk until well blended. 2. Pour and whisk in the half and half and the remaining 1/2 cup chicken broth, continue to simmer on low heat, stirring until it thickened. Then turn off the heat. The sauce should be very creamy. STEP 3: COOK the SHRIMP: 1. Using the same skillet. Saute the shrimp with remaining 1 tablespoon of butter for about 2 to 3 minutes. Do not overcook. Remove from stove, and toss 1/2 of the shrimp (about 10 pieces) into the blender, along with an additional 1/4 cup of chicken broth, and blend at high speed to puree the mixture. Reserve the remaining shrimp to add on top of each bisque when serving. 2. NEXT, Transfer the shrimp mixture into the saucepan with the cream sauce. Stir to combine. Taste the bisque and season with salt and fresh cracked black pepper to taste. 3. Heat the shrimp bisque thoroughly. NOTE: If the shrimp bisque is too thick, you can add in additional chicken broth or just water to your desired consistency. 4. Ladle the bisque in soup bowls, and top each bowl with a couple of shrimp. Sprinkle with freshly chopped parsley over each bowl. Serve immediately. Serves 3 to 4 servings
Nutrition Facts : Calories 360 calories, Carbohydrate 11.9 grams carbohydrates, Fat 24.7 grams fat, Fiber 1.5 grams fiber, Protein 21.7 grams protein, ServingSize 1 cup, Sugar 2.9 grams sugar
QUICK N EASY SHRIMP BISQUE
This is a quick and hearty way to prepare an entree for dinner or perhaps brunch. Feel free to double the recipe and substitute the heavy cream with fat-free half & half or condensed milk. I use the Gorton's frozen Shrimp Scampi for a tastier result. Adopted from the Gorton's website.
Provided by sydney2462
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prepare frozen shrimp according to package instructions. (Make sure the tail shells are completely removed).
- Purée shrimp in food processor until smooth, remove shrimp and combine with tomato soup and heavy cream in a heavy saucepot, simmer 5 minutes over medium heat.
- Sprinkle soup with herbs and pepper, serve.
Nutrition Facts : Calories 465.7, Fat 24.7, SaturatedFat 14.6, Cholesterol 413, Sodium 1243.8, Carbohydrate 22.3, Fiber 1.9, Sugar 12.4, Protein 39.2
QUICK SHRIMP BISQUE
This is modified from a Bon Appetit recipe from some years back. It is a wonderful first course, especially for those that like shrimp. The cayenne adds a nice "kick" to it as well!
Provided by Kimke
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in pan.
- Add onion and garlic and saute until tender, about 5 minutes.
- Add broth and rice and bring to boil.
- Reduce heat to low.
- Cover and simmer until rice is tender, about 15 minutes.
- Mix in most of shrimp (reserve 6 for garnish).
- Cover and simmer until shrimp is heated through (1-2 minutes).
- Puree soup with shrimp in blender or in pan with hand blender (much easier) Return soup to pan.
- Whisk in tomato paste, cayenne pepper and tarragon.
- Gradually whisk in half/half.
- Bring soup to simmer.
- Garnish with reserved shrimp.
SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
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, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size 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 the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.
Nutrition Facts :
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
QUICK SHRIMP BISQUE
Categories Soup/Stew Milk/Cream Blender Rice Tomato Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
- Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.
RUSTIC SHRIMP BISQUE
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, appetizer, main course, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequently, until lightly browned in spots, about 3 minutes. Add wine and brandy and boil until most of the liquid is evaporated. Add 6 cups water, thyme and bay leaf and simmer, uncovered, for 15 minutes. Strain shrimp stock into a bowl, pressing on shells before discarding them.
- In same pot, melt 2 tablespoons butter with 1/4 teaspoon salt. Add shrimp and sauté until they are pink, 2 to 4 minutes depending on size. Using a slotted spoon, transfer shrimp to a bowl.
- Add remaining 3 tablespoons butter to pot along with celery, leeks, garlic and fennel and sauté until softened, about 5 minutes. Stir in the rice, tomato paste, cayenne and remaining salt and sauté for 2 minutes. Add shrimp stock and simmer, covered, until rice is tender, about 20 minutes.
- Set aside 4 to 6 nice-looking shrimp and stir remainder into bisque; let cook for 2 minutes. Working carefully and in batches, pour bisque into a blender and process to a smooth purée or pulse to a chunky mixture, as you like. (You may use an immersion blender to purée soup.) Return bisque to pot. Stir in the lemon juice and additional salt to taste. Reheat if necessary before serving. Garnish each bowl with a shrimp and a piece of fennel frond.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 3 grams, TransFat 0 grams
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