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. ;
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.
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
SHRIMP BISQUE
Steps:
- Twist off heads and peel the shrimp. Reserve the heads and shells and chop them for 30 seconds in a food processor. Devein the shrimp if necessary and refrigerate until needed.
- Cook the onion in butter in a 4-quart pot over medium heat until it turns transulent, about 10 minutes. Add the chopped shrimp heads and shells, the tomatoes, wine and the broth. Cover the pot and simmer gently for 30 minutes. Strain the shrimp broth, discard the solids that don?t go through the strainer, and reserve the broth.
- Combine 2 cups of the shrimp broth with the rice in a small saucepan. Cover the pot and simmer the mixture gently, for about 30 minutes, until the rice is completely cooked - in fact overcooked and mushy.
- Puree the rice mixture, butter and remaining shrimp in a blender or food processor for 2 minutes. Combine the mixture with the rest of the shrimp broth. Bring the shrimp broth/ rice mixture to a simmer, whisk in the cream, and strain through a fine-mesh strainer into a clean pot. Bring the soup back to a simmer, add the shrimp cubes, and season with salt and cayenne, to taste.
- If the soup seems too thick, you may have to dilute it slightly with a small amount of broth or water. Serve in hot bowls and sprinkle with chervil an parsley.
SHRIMP BISQUE CARDINALE
this is a luxurious creamy shrimp soup, perfect for that special dinner with friends and family.Source: Unknown
Provided by Lynnda Cloutier
Categories Cream Soups
Number Of Ingredients 15
Steps:
- 1. Heat butter in pan over medium heat until melted. Add onion. Sauté for 5 minutes. Stir in flour. Cook for 2 minutes. Stir in dry mustard. Reduce heat. Whisk in half and half and milk gradually. Whisk in catsup. Mix 1/4 cup of the milk mixture with the tomato paste in a bowl. Stir until mixture is smooth. Stir into the milk mixture in the pan. Stir in parsley, shrimp, sherry, Worcestershire sauce, Tabasco sauce, salt and white pepper. Adjust seasonings as needed. Refrigerate, covered, for several hours or for up to 3 days to allow flavors to blend. Serve cold or warm. Makes 8 servings
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
SHRIMP BISQUE II
Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.
Provided by AFGLEZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h15m
Yield 15
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
- In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
- Return strained mixture to a simmer in the saucepan. Pour in cream.
- Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 16.3 g, Cholesterol 190.5 mg, Fat 38 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 22.9 g, Sodium 604.4 mg, Sugar 2.3 g
SHRIMP BISQUE - BAREFOOT CONTESSA - INA GARTEN
Make and share this Shrimp Bisque - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
SHRIMP BISQUE (EMERIL'S)
This is a wonderful dish and well worth the time it takes to make. You can certainly make your stock one day and refrigerate it overnight. The next day let your stock come to room temperature and put your Bisque together. I listed cornstarch as an optional ingredient because I like my Bisque to be a little thicker than a thin soup. If it comes out thin just simply mix about 4-5 tbsp cornstarch in cold water and add to the Bisque at the end. Cook until slightly thickened. If you don't care for spicy you may want to start out using only 1/8 tsp cayenne pepper. You can always add more late if you wish. If you add a salad and hot bread you have a wonderful dinner. This will serve 12 as an appetizer and 6 as a main course.
Provided by Luby Luby Luby
Categories < 4 Hours
Time 4h
Yield 12 serving(s)
Number Of Ingredients 31
Steps:
- Stock:.
- In a large stockpot over medium-high heat heat the olive oil.
- Add the chopped onions, celery, carrots, salt and black pepper.
- Saute the vegetables for about 30 minutes or until soft.
- Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
- Add all remaining stock ingredients.
- Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
- Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
- This will make about 3 quarts.
- Bisque:.
- In a large heavy Dutch oven heat the olive oil over medium high heat.
- Add the onions, celery, carrots, salt and cayenne pepper.
- Saute until vegetables are soft about 20 minutes.
- Add the herbs, tomato paste and brandy.
- Cook and stir vegetable mixture for about 5 minutes.
- Add the shrimp stock and bring to a boil.
- Reduce heat to medium and simmer for 1 hour.
- Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
- Add the mixture one tablespoon at a time whisking well after each addition.
- Cook for 5 minutes.
- Slowly add the cream and shrimp and stir to mix.
- Bring to a gentle simmer and cook for 15 minutes.
More about "shrimp bisque cardinale food"
SHRIMP BISQUE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (73)Estimated Reading Time 3 minsServings 6
- Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids.
- Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
- Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and ¼ tsp. cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.
- Working in batches, purée bisque in a blender until smooth. Pour through a fine-mesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
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