CREAMY SEAFOOD BISQUE

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

SHRIMP & CRAB SEAFOOD BISQUE RECIPE

Steps:

• Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
• Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside - reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
• Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
• Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
• Add stock: Slowly whisk in the reserved seafood stock - whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
• Add shrimp & puree: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish). Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
• Add cream & crab: Return the heat to medium-low and stir in 1 ½ cups of the cream. Add half of the crab meat. Cook, stirring occasionally, until warmed throughout - don't overcook or let the bisque boil! Taste and adjust for seasoning with more cream, salt and pepper if desired.
• Serve: Divide the bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

ARTICHOKE BISQUE

Steps:

• Preheat a grill.
• Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
• In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
• Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.

EASY SEAFOOD BISQUE

Steps:

• Melt butter in large saucepan.
• Add your choice of seafood and cook until done.
• Add soups, heavy cream and half-and-half; stir until smooth.
• Heat through. Season with hot pepper sauce and sherry.