Thai Shrimp Bisque Food

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. ;

QUICK SHRIMP BISQUE

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.

THAI COCONUT SHRIMP BISQUE

Steps:

• In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
• Add green beans and cook 2 minutes.
• Add shrimp and cook until pink, (~5 minutes).
• Top soup with green onions and serve with sliced lime and crusty bread.
• A glass of dry white wine will really make it over the top:).

THAI SHRIMP BISQUE

Steps:

• To prepare marinade, peel shrimp, reserving shells.
• Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
• To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
• Bring mixture to a boil.
• Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
• Strain mixture through a sieve over a bowl, and discard solids.
• To prepare soup, heat olive oil in a large Dutch oven over medium heat.
• Add onion and celery, and saute 8 minutes or until browned.
• Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
• Bring to a boil.
• Lightly spoon flour into a dry measuring cup, and level with a knife.
• Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
• Add to pan; reduce heat and simmer until thick (about 5 minutes).
• Add shrimp and marinade, and cook 5 minutes.
• Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

SHRIMP BISQUE

Steps:

• To start, melt 2 tablespoons butter in a medium saucepan over medium heat.
• Add shrimp, onion and celery and cook, stirring occasionally, until shrimp turn pink.
• Remove from saucepan; set aside.
• Next, melt remaining butter in same saucepan over medium heat.
• Stir in flour.
• Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper.
• Boil, stirring occasionally; reduce heat to low.
• Cook, stirring occasionally, for 5 minutes.
• Add shrimp mixture; cook, stirring occasionally, for 2 minutes.
• Discard bay leaf.
• Stir in evaporated milk and wine.
• Heat through, but PLEASE-- do not boil.
• ENJOY!

SHRIMP BISQUE

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 shrimp stock, 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.
• Bring soup to simmer, stirring frequently.
• season with salt and pepper.
• Ladle into 6 bowls; garnish each with 1 shrimp.

SHRIMP BISQUE

Steps:

• In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
• Using slotted spoon transfer shrimps to a bowl.
• Add celery,onions, carrots and lemon juice to saucepan.
• Saute until vegetables are soft, about 10 minutes.
• Add white wine and boil 2 minutes.
• Add chicken broth, rice and tomato paste.
• Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
• Add cream and puree.
• Add shrimps and blend until shrimps are coarsely chopped.
• Be careful not to overprocess them.
• Season with salt and pepper.
• Top each bowl with extra shrimp.

SHRIMP BISQUE II

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.

SHRIMP BISQUE

Steps:

• In a large soup pot, over medium heat, melt butter. Add onion, celery, carrots and garlic. Sautee for about 5 minutes.
• Add wine and water to pot. Cover and simmer for about 20 minutes or until vegetables are soft.
• Pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices. Mix well. Heat through.
• Add the sour cream. Stir well; remove from heat.
• Puree in batches, if necessary in blender or food processor.

THAI SHRIMP BISQUE

Steps:

• Prepare rice accordingly and keep warm. Cut tomatoes, remove seeds and dice. Heat oil over medium heat. Add onions, gingerroot and garlic. Cook and stir 2 minutes.
• Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk. Bring to a boil.
• Add tomatoes and shrimp. Reduce heat and simmer, uncovered 3-4 minutes or just until shrimp turn pink. Remove from heat. Ladle soup into bowls and top with hot cooked rice and cilantro.