Best Jeans Salmon Shrimp Bisque Recipes

SALMON BISQUE

Steps:

• cut the salmon into 3/4" pieces, set aside.
• in a large saucepan melt butter.
• add mushrooms and leeks, cook until tender 5-10 minutes.
• stir in chicken stock, dill, pepper to taste, bring to a boil.
• combine half& half with cornstarch, stir into mushroom mixture.
• lower heat to medium, cook until thickened and bubbly.
• add salmon, cook 4-5 minutes until salmon flakes easily.
• add dry sherry.
• garnish with extra dill, if desired.

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.

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

SALMON BISQUE

Steps:

• Broil red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside., Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces; set aside. , In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through.

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.

ROBIN'S SALMON BISQUE

Steps:

• Melt butter in a large pot. Add leeks, mushrooms & garlic. Saute' for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for approximately 3 to 5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish w/fresh dill sprigs.

JOE'S MARYLAND SHRIMP BISQUE

Steps:

• Pull heads off shrimp.
• In 4 quart saucepan put 2 cans chicken broth.
• Put shrimp heads in saucepan with broth.
• Bring to a boil.
• Reduce heat and simmer for 30 minute.
• Remove shrimp heads and discard.
• Reduce liquid (to aprox 12 oz).
• In frying pan saute thinly sliced shallots and crushed garlic with 1 tbsp butter then turn off heat.
• Pour reduced chicken stock (from #7) in 8 quart stock pot then add shallots & garlic and stir, then slowly add sherry and stir, then add half and half while stirring and remaining butter.
• Add all spices and turn burner on low.
• Clean and de-vein shrimp then cut shrimp in half.
• Add shrimp to soup.
• Turn heat up a little (no more than 170 degrees - will curdle if heat is too high. If it does curdle strain out shrimp and put soup in blender and blend on high until re-mixed and smooth then pour back in pot and add shrimp again) and cook for 1 hour stirring occasionally.
• Serve and enjoy!