Best Aqua Grill Shellfish Bisque Recipes

SHELLFISH POSOLE STEW WITH BLUE CORNBREAD AND RED CHILE BUTTER

Shellfish Posole Stew with Blue Cornbread and Red Chile Butter image

Provided by Bobby Flay | Bio & Top Recipes

Categories dessert

Time 2h40m

Number Of Ingredients 27

Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
4 cups lobster stock
1 tablespoon pureed chipotle
2 tablespoons ancho puree
1/4 cup honey
Salt and freshly ground pepper
1 cup olive oil
16 large shrimp, shelled and deveined
16 large sea scallops
3 medium carrots, scraped and cut into 2-inch sticks
2 medium zucchini, cut into thin 2-inch sticks
2 1/2 cups canned posole, rinsed and well drained
40 small clams, such as manila or cockles
Cilantro sprigs
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups coarsely ground blue cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs, lightly beaten
1 teaspoon salt
2 cups buttermilk
8 tablespoons unsalted butter (1 stick)
1 canned chipotle
1 garlic clove
2 tablespoons chopped red onion
Salt and freshly ground pepper

Steps:

In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste. In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.;
Blue Cornbread: Preheat oven to 400 degrees F.
In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed. You may have to do this in 2 batches. Pour in the buttermilk and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. Serve hot with red chile butter.
Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process until completely mixed. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Refrigerate at least 1 hour.

SHELLFISH MIXED GRILL

Shellfish Mixed Grill image

Provided by Kristin Donnelly

Categories Backyard BBQ Clam Lobster Shrimp Summer Grill

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Two 1 1/2-pound lobsters, bodies and tails split in half and gills removed (ask your fish monger to do this for you)
2 tablespoons butter, melted
Salt
Freshly ground pepper
1 pound jumbo shrimp, peeled and deveined (tails left intact)
Extra virgin olive oil, for brushing
2 dozen littleneck clams, scrubbed
Tarragon-Cilantro Salsa Verde , Sambal-Orange Vinaigrette and Chorizo-Lemon Butter , for serving

Steps:

Light a grill or preheat a grill pan. Arrange your grill so about half is set to high heat and half is set to moderate. Soak 6 to 8 bamboo skewers for about 15 minutes.
Twist off the lobster claws and use the base of a knife handle or a mallet to crack them. Arrange the lobster on a baking sheet and brush the cut sides of the bodies with some of the melted butter; season lightly with salt and pepper.
Thread 3 to 4 shrimp on each of the skewers, brush with olive oil, season with salt and pepper and add them to the baking sheet.
Grill the lobster claws over moderate heat, turning occasionally, for about 5 minutes. Add the lobster bodies to the hot side of the grill cut side down; grill just until the meat just starts to brown, about 3 minutes. Flip the lobster and transfer it to the cooler part of the grill with the claws. Generously brush the bodies with more butter and close the lid. Grill until cooked through, about 5 minutes longer. Transfer the bodies and claws to a platter.
Meanwhile, arrange the clams on the hot part of the grill, close the lid and grill until they pop open, 5 to 7 minutes. As each opens, transfer it to a bowl, trying to keep as much as the juice as possible.
Grill the shrimp over high heat until light brown grill marks form, 2 to 3 minutes. Flip and grill for 2 to 3 minutes longer, until cooked through. Transfer to the platter with the lobster and serve all of the seafood with the sauces.

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Aqua Grill Shellfish Bisque Recipes Explained

Are you a seafood lover? If you are, then you must try the aqua grill shellfish bisque recipe. It is a soup-like dish that is made from shellfish, such as lobster, crab, shrimp, and clams. The soup is creamy and flavorful, and it makes the perfect appetizer or main course. In this article, we will explain everything you need to know about aqua grill shellfish bisque recipes.

Ingredients

The aqua grill shellfish bisque recipe requires a few basic ingredients, including shellfish, onions, garlic, butter, flour, heavy cream, and chicken stock. You can also add herbs and spices, such as thyme, bay leaves, and cayenne pepper, to enhance the flavor of the soup.

Preparation

To prepare the aqua grill shellfish bisque recipe, you will need to cook the shellfish first. You can either steam or roast the shellfish, depending on your preference. Once the shellfish is cooked, remove the meat from the shells and set it aside. In a pot, melt the butter and sauté the onions and garlic until they are translucent. Add the flour to the pot and stir until it forms a roux. Slowly pour in the chicken stock, while whisking continuously to prevent lumps from forming. Add the meat from the shellfish and the herbs and spices into the pot. Let the soup simmer for about 20 minutes so that the flavors can meld together. Remove the herbs and spices from the soup and blend it using a blender or immersion blender. Add the heavy cream to the soup and let it simmer for an additional 10 minutes.

Serving

Once the aqua grill shellfish bisque recipe is ready, you can serve it in bowls or mugs. It is best to garnish the soup with chopped parsley, croutons or oyster crackers, and a drizzle of heavy cream. Some people also like to serve the soup with a side of crusty bread.

Variations

There are many variations of the aqua grill shellfish bisque recipe, depending on the type of shellfish you use. For example, you can make a lobster bisque by using lobster meat and a seafood stock. You can also make a shrimp bisque by using shrimp meat and a vegetable or chicken stock. You can also add other ingredients to the soup to make it more flavorful. For example, you can add diced carrots, celery, and potatoes to the pot when you sauté the onions and garlic. You can also add a splash of brandy or sherry to the soup to give it a richer flavor.

Tips

Here are some tips to help you make the perfect aqua grill shellfish bisque recipe: - Use fresh shellfish for the best flavor. - Don't overcook the shellfish, or it will become tough and rubbery. - Be patient when adding the chicken stock to the pot. Whisk it slowly to prevent lumps from forming. - Use a blender or immersion blender to puree the soup, so it is smooth and creamy. - Be careful when adding the heavy cream to the soup. It can curdle if it cooks for too long.

Final Thoughts

If you are looking for a delicious and creamy seafood soup, then the aqua grill shellfish bisque recipe is the perfect dish for you. It is easy to make, and you can customize it with your favorite shellfish and ingredients. Don't forget to serve it with a side of crusty bread and garnish it with your favorite toppings. Enjoy!

Valuable Tips to Make Aqua Grill Shellfish Bisque Recipes

Shellfish bisque is a classic French seafood soup that brings out the flavors of various shellfish in a savory, creamy broth. Aqua grill shellfish bisque recipe is a popular seafood dish that is typically made using a combination of shellfish, such as lobster, shrimp, and crab. The dish is known for its creamy and velvety texture, which is achieved by using a roux and a generous amount of cream. If you are planning to make Aqua grill shellfish bisque recipe, then here are some valuable tips that can help you in achieving the perfect dish:

Choosing the Right Shellfish

The success of any shellfish bisque recipe lies in the quality of the shellfish used. When selecting shellfish for the recipe, it is important to choose fresh, high-quality seafood. Fresh seafood will have a sweet ocean scent, and the flesh should be firm, shiny, and not slimy. Shellfish such as lobsters, crabs, and shrimp are the most commonly used types in Aqua grill shellfish bisque recipe. It is important to know that shellfish can lose their flavor and freshness quickly, so it is best to buy them on the same day to ensure maximum freshness.

Prepping the Shellfish

Before using the shellfish in Aqua grill shellfish bisque recipes, it is essential to clean and prepare them thoroughly. Start by rinsing the shellfish under running water to remove any dirt or debris. Next, remove the shells and heads of the shrimp and remove the claws and legs from the lobsters and crabs. The shells and heads of the shrimp, lobsters, and crabs can be used to make a flavorful stock, which will serve as the base of your Aqua grill shellfish bisque recipe. Use a vegetable peeler to remove the green parts of the shell and the eyes of the lobsters to avoid a bitter flavor in the stock.

Making the Shellfish Stock

The shellfish stock is an important component of Aqua grill shellfish bisque recipe that imparts a deep, rich seafood flavor to the dish. To make the stock, add the lobster, crab, and shrimp shells, along with shallots, garlic, and salt, to a pot of water and bring it to a simmer. After an hour of simmering, strain the stock through a fine mesh sieve, reserving the liquid and discarding the solids. You can also add some white wine or cognac to the liquid to enhance the flavor.

Making the Roux

A roux is a mixture of flour and butter that is used to thicken the soup and make the broth creamy. To make the roux for Aqua grill shellfish bisque recipe, melt butter in a saucepan over medium heat and then add flour, whisking continuously until the mixture turns into a paste. Cook the roux for a few more minutes, stirring continuously until it turns golden brown. Be careful not to burn the roux, as it will result in a bitter-tasting soup.

Cooking the Bisque

After making the shellfish stock and roux, it’s time to start cooking Aqua grill shellfish bisque recipe. Add the strained shellfish stock to a pot and bring it to a simmer. Slowly whisk in the roux until it has completely blended with the stock. Add heavy cream to the mixture and simmer over medium heat for about 10 minutes or until the soup thickens. Add the lobster, shrimp, and crab meat to the pot and simmer for another 5-10 minutes until the seafood is cooked and the flavors have melded together.

Seasoning the Bisque

Seasoning is essential to enhance the flavors of Aqua grill shellfish bisque recipe. Use salt, pepper, and herbs such as parsley, tarragon, or chives to season the soup to your liking. You can also add a splash of sherry or cognac to give the soup an extra depth of flavor. Taste the soup as you season it, and adjust the seasoning according to your tastes. Remember that the bisque will continue to absorb the flavors as it cools, so adjust the seasoning accordingly.

Serving the Bisque

Serve Aqua grill shellfish bisque recipe hot in warmed bowls, garnished with fresh herbs, such as chives or parsley. You can also serve the soup with a side of crusty bread or crackers.

Conclusion

Making Aqua grill shellfish bisque recipe is an easy and rewarding experience, provided you take care to use fresh, high-quality ingredients and follow the recipe closely. These valuable tips can help you in achieving the perfect texture, flavor, and consistency in your bisque. Experiment with different shellfish and seasonings to create your own version of this classic seafood soup.