SHRIMP AND CLAM BISQUE
Provided by Robin Miller : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil and butter together in a large saucepan. Add roasted garlic and leeks and saute 3 minutes, until leeks are soft. Add flour and stir to coat. Add brandy and simmer 2 minutes. Add broth, tomato paste and potato and bring to a boil. Boil 6 minutes, until potatoes are fork-tender. Add shrimp and clams and simmer 1 minute to heat through. Add cream and dill and simmer 1 minute. Serve with rolls, if desired.
SHRIMP BISQUE
Shrimp are a great source of lean protein. Stir them into a rich, creamy bisque for a delicious, lunch centerpiece or as a starter to a well-rounded dinner.
Provided by Lisa MarcAurele
Categories Appetizers Lunch
Time 35m
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium-high heat, warm the olive oil. Sauté the onion and garlic until translucent, 3 to 5 minutes. Slowly add the wine, then stir in the celery salt and paprika. Stir in the tomato paste and clam juice.
- Simmer for about 10 minutes. Using a blender or immersion blender, purée the mixture until smooth.
- Return the mixture to the saucepan, if necessary, then add the heavy cream, 1/2 cup of stock or water, and the unsalted butter. Taste and season with salt, if needed.
- Cut the shrimp into bite-size pieces and add them to the soup. Simmer until the shrimp turn pink and are cooked through, about 5 to 10 minutes. Top with parsley, if desired, and serve.☞TESTER TIP: If you prefer a thicker bisque, mix 2 teaspoons cornstarch with 1 tablespoon water and stir in to the simmering soup. Cook until thickened, 2 to 3 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 497 kcal, Carbohydrate 8 g, Protein 17 g, Fat 42 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 256 mg, Sodium 3036 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 17 g
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 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.
SHRIMP & CLAM CHOWDER
My husband John made this and Oh My Word! It is Amazing!! So full of flavor!
Provided by Lauren Conforti
Categories Seafood
Number Of Ingredients 17
Steps:
- 1. Render bacon fat. Add butter & shrimp, cooking until shrimp is pink.
- 2. Add onions & celery and sauté until translucent. Near the end, add garlic & sauté until fragrant.
- 3. Deglaze the pan with white wine, chicken stock & reserved clam juice.
- 4. Add potatoes, thyme & tarragon. Simmer until potatoes are tender.
- 5. Add milk, cream & clams. Bring to a light simmer then remove from heat. Salt & pepper to taste. Add potato flakes, or crush some cooked potato to thicken, if desired.
- 6. Let set for 1 hour for flavors to marry. Return to a light simmer, then garnish & serve.
SHRIMP CHOWDER
Creamy and yummy, and very easy to make.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Chowders
Yield 4
Number Of Ingredients 9
Steps:
- In a large stock pot saute celery and onions in margarine.
- Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
- Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 16.4 g, Cholesterol 181.3 mg, Fat 27.1 g, Fiber 1.7 g, Protein 21.9 g, SaturatedFat 14 g, Sodium 722.1 mg, Sugar 4.4 g
SHRIMP BISQUE
Provided by Dave Tyson
Yield Serves 6
Number Of Ingredients 13
Steps:
- Melt butter in heavy large Dutch oven over medium heat. Add shrimp and sauté until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Sauté until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add clam juice, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
- Purée soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup in Dutch oven. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate soup and remaining 6 shrimp separately.) made 1 day ahead. Cover and refrigerate soup and remaining 6 shrimp separately.)
- Bring soup to simmer, stirring frequently. Ladle into 6 bowls; garnish each with 1 shrimp.
CLAMS AND SHRIMP
Make and share this Clams and Shrimp recipe from Food.com.
Provided by cervantesbrandi
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
- Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
- Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).
MATT'S CRAB & CLAM BISQUE
This luscious bisque combines seafood with potatoes, milk, dill weed, and minced vegetables. Its slight kick comes courtesy of red pepper flakes and Worcestershire. For a richer version, use cream instead of milk. If you like, add baby shrimp, too!
Provided by PASTAWITHGARLIC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 23 g, Cholesterol 50.7 mg, Fat 9.5 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 843 mg, Sugar 5.1 g
SHRIMP & CLAM CHOWDER
This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional...**This recipe has been updated, thank you to my reviewers :D
Provided by MacaroniMandy
Categories Chowders
Time 50m
Yield 6-9 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes in separate pot about 10 minutes, drain, and set aside.
- In a large pot melt butter on medium heat.
- Add onion and garlic, do not brown and cook until onion is iridescent.
- Slowly stir in flour & half and half.
- Add mushrooms, potatoes, white wine, and milk or water.
- Drain the clam juice into the pot and set clams to the side.
- Add paprika, bay leaf, salt & pepper.
- Simmer for 10 minutes.
- Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
- Add parsley right before serving.
- and -- your done!
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