Seared Garlic Seafood With Spicy Harissa Bisque

SEARED GARLIC SEAFOOD WITH SPICY HARISSA BISQUE

Steps:

• Heat the lobster bisque, harissa and lime juice In a small pan until bubbling. Add the cream, reduce the heat and keep warm while you cook the seafood.
• Season the prawns and scallops. Heat the garlic butter in a frying pan until starting to foam. Add the seafood and cook for 1 min on each side until the prawns are pink and the scallops are cooked and starting to brown, but still have a little bounce.
• To serve, pile the prawns and scallops into the centre of 2 shallow soup bowls, pour around the spicy bisque, scatter with a few coriander leaves, chilli slices, lime zest and a drizzle of cream. Serve with toasted bread.

SPICY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute the onion and celery in butter until tender.
• Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
• Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Discard bay leaf.
• Add pasta to the soup; cook, uncovered, until tender.
• Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.

SPICY SEAFOOD CHOWDER

Steps:

• If your shrimp is raw, cook in a large saucepan until they turn pink and opaque. Set aside.
• Melt butter in saucepan over medium heat. Stir in flour and cook for 1 minute, stirring constantly to keep a smooth consistency.
• Add chicken broth. Bring to a boil. Stir the mixture frequently, until it's thickened and smooth.
• Add all other remaining ingredients, except for the shrimp, green onions and parsley. Return pot to a boil. Turn heat down and let simmer for 10 minutes (or until mushrooms are cooked).
• When 1 minute is left on the timer, add the green onions and parsley. When soup is done, add the shrimp.

SPICY SEAFOOD BISQUE

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.