Best Curried Shrimp Bisque Recipes

CURRIED SHRIMP BISQUE

Curried Shrimp Bisque image

Mildly spicy seafood soup. You could substitute an equal amount of crab meat or cooked sliced lobster for the shrimp. Use dry sherry to flavor instead of brandy if you make this substitution.

Provided by JAYDA

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
1 garlic clove, finely chopped
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon paprika
1 tablespoon tomato paste
3 ½ cups chicken stock
½ pound cooked shrimp
½ cup light cream
salt and pepper to taste
2 fluid ounces brandy
2 green onions, finely chopped

Steps:

Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.
Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved shrimp.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 9.5 g, Cholesterol 115.9 mg, Fat 16.8 g, Fiber 1.3 g, Protein 12 g, SaturatedFat 9.5 g, Sodium 781.1 mg, Sugar 1.2 g

CURRIED BUTTERNUT-SHRIMP BISQUE

Curried Butternut-Shrimp Bisque image

I love to make this for my family--they say the flavor is comfort food. This is a wonderful starter soup for a Thanksgiving meal.

Provided by southern chef in lo

Categories Onions

Time 40m

Yield 9 cups

Number Of Ingredients 12

Ingredients

1 lb unpeeled medium raw shrimp
3 tablespoons unsalted butter
1 large yellow onion, chopped
1 (3 lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
3 (14 1/2 ounce) cans chicken broth, divided
2 teaspoons curry powder
1 teaspoon dried thyme
1 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon ground red pepper
whipping cream
paprika

Steps:

Peel shrimp, and devein, if desired. Set aside.
Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.
Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.

Nutrition Facts : Calories 261.5, Fat 15.2, SaturatedFat 8.9, Cholesterol 110, Sodium 818.8, Carbohydrate 21.4, Fiber 3.5, Sugar 4.5, Protein 12.2