Best Cajun Shrimp Bisque Recipes

Cajun Shrimp Bisque - Dee Dee's image

Provided by Diane Atherton

Time 45m

Number Of Ingredients 28

SHRIMP STOCK
1 lb shrimp shells (just the shells go in the stock, reserve shrimp for bisque)
1/2 medium onion, sliced
1 Tbsp peppercorns, whole black
1 tsp kosher salt
2 dried bay leaves
1 Tbsp olive oil, extra virgin
2 Tbsp fresh parsley
6 c water
SHRIMP BISQUE
1 lb shrimp
1/2 stick butter
1/2 medium onion, finely diced
2 celery stalks, diced
3 clove garlic, minced
2 Tbsp all purpose flour
2 Tbsp tomato paste
1 tsp basil, dried
1/2 tsp cajun seasoning
1/2 tsp everglades seasoning
1/4 to 1/2 tsp cayenne pepper
1 tsp hungarian paprika
3 c half and half
2 c shrimp stock
1 dried bay leaf
3 Tbsp louisianna hot sauce
kosher salt, to taste
3 green onions, sliced

Steps:

1. Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes. Removed from heat and strain. Discard solids reserving stock.
2. In a large skillet melt butter; add onions, celery and garlic. Saute' until vegetable are tender about 5 minutes.
3. Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
4. Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
5. Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.

Cajun Shrimp Bisque image

Provided by meedeeter

Categories Cajun

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 teaspoons paprika
3 tablespoons flour
4 cups fish stock or 4 cups chicken stock
1 sprig thyme
1 bay leaf
8 ounces cooked shrimp
salt and pepper
chives

Steps:

Melt the butter and add the onion, celery, and garlic. Cook gently to soften.
Stir in the mustard, cayenne, paprika, and flour. Cook about 3 minutes over gentle heat, stirring occasionally.
Pour on stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally.
Add the shrimp and heat through for about 2 minutes. Season with salt and pepper to taste and top with chives before serving.

Nutrition Facts : Calories 141.7, Fat 7.6, SaturatedFat 4.1, Cholesterol 90.5, Sodium 379.5, Carbohydrate 5.8, Fiber 0.9, Sugar 1.1, Protein 12.3