Shrimp And Corn Bisque Food

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SHRIMP-CORN BISQUE



Shrimp-Corn Bisque image

This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque.

Provided by Leslie in Texas

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shrimp
2 tablespoons butter
1/2 onion, diced
1 -2 jalapeno pepper, seeded and minced (optional, but we like them!)
1 stalk celery, diced
2 cups fresh corn kernels or 2 cups frozen corn
1 1/2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
1 cup half-and-half
fresh cilantro stem, for garnish

Steps:

  • Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
  • In a large saucepan, melt butter.
  • Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
  • Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
  • Stir in chopped shrimp and saute until just pink.
  • Add all but 1/4 cup corn and saute 30 seconds longer.
  • Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
  • Add broth and half and half.
  • Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
  • Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.

SHRIMP BISQUE



Shrimp Bisque image

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

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

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, CORN & CRAB BISQUE



Shrimp, Corn & Crab Bisque image

One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.

Provided by Sherrybeth

Categories     Crab

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 19

1/2 cup celery
1/2 cup bell pepper
1/2 cup onion, chopped
1 carrot, grated
2 garlic cloves, chopped
3 tablespoons butter
3 tablespoons flour
2 (13 ounce) cans evaporated milk or 2 (13 ounce) cans half-and-half cream
2 cups shrimp stock (see below)
1 bay leaf
1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can cream-style corn
salt
pepper
Tabasco sauce
1 lb boiled shrimp
1 lb crabmeat, cooked
2 teaspoons Accent seasoning
1 teaspoon thyme

Steps:

  • Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
  • Add the flour and cook briefly (about 2-3 minutes.
  • Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
  • Cook on low heat for 10-15 minutes stirring occasionally.
  • Add the shrimp and crab meat and cook for another 15 minutes on low heat.
  • Add the Accent and thyme and cook for an additional 10 minutes.
  • Serve hot.
  • FOR SHRIMP STOCK:.
  • When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
  • Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
  • Use the stock in your bisque.

Nutrition Facts : Calories 296.4, Fat 10.5, SaturatedFat 5.9, Cholesterol 137.9, Sodium 856.7, Carbohydrate 27.2, Fiber 2, Sugar 3.3, Protein 25.2

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB



Quick N' Easy Shrimp and Corn Bisque With Optional Crab image

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

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 (15 ounce) cans corn
2 lbs devained fresh shrimp (LA Gulf Shrimp if possible)
16 ounces white lump crab (optional)
2 red bell peppers, diced
1 large onion, diced
3 garlic, chopped
1 bunch green onion, chopped
2 (10 3/4 ounce) cans cream of shrimp
3 -4 cups shrimp stock
1 -2 teaspoon crab boil
Tony Chachere's Seasoning
15 ounces creamed corn
3 -4 cups heavy cream

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

NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)



New Orlean's Corn and Crab Bisque (or Shrimp) image

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

Provided by Kikimony

Categories     Crab

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.)
1/8 teaspoon crab boil
1 cup flour
1 1/2 quarts corn stock
1 1/2 quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
1/2 cup sliced green onion top
1/2 cup parsley
salt
white pepper

Steps:

  • Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
  • Add flour and whisk until white roux is achieved- DO NOT BROWN.
  • Add stocks, seafood seasoning and crabboil stirring while adding.
  • Bring to a low boil, then simmer and cook for 30 minutes.
  • Add heavy cream, green onions and parsley and cook for 5 minutes.
  • Add crabmeat and shrimp.
  • Season to taste, simmer for 3-5 more minutes.
  • You may add cornstarch dissolved in little water if you prefer this thicker.

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