Best Paula Deens Shrimp Or Lobster Bisque Recipes

Creole Shrimp and Lobster Bisque image

Provided by cookiedog

Categories Lobster

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 14

2 steamed fresh lobster tails
4 tablespoons butter
1 small white onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups chicken broth
1/2 lb steamed medium shrimp, peeled, deveined, and chopped
2 cups half-and-half
1 teaspoon creole seasoning
1 round loaf sourdough bread
olive oil
fresh parsley
shredded parmesan cheese

Steps:

Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally.
Stir in flour, and cook for 2 minutes.
Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally.
Meanwhile cut out the center portion of a round loaf of bread. Brush with olive oil and place on a sturdy cookie sheet. Bake at 350F for about 15 minutes to seal bowl.
Ladle soup into bread bowl and sprinkle on parmesan and parsley if desired.
Serve immediately.

Paula Deen's Shrimp or Lobster Bisque image

Provided by Scrivener1

Categories Lobster

Time 45m

Yield 1 cup, 4-5 serving(s)

Number Of Ingredients 10

8 ounces shrimp or 8 ounces lobster meat, cooked
2 tablespoons sherry wine
thyme, pinch
3 -4 green onions with tops, chopped
2 tablespoons butter
1 (10 1/2 ounce) can condensed tomato soup
1 cup milk (soup can full)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup heavy cream (soup can full)
parsley, chopped for garnish

Steps:

Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
Saute onions in butter until soft.
Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
Simmer over low heat for 3-5 minutes.
Add more sherry to taste.
Cool, then mix in blender until thick and smooth.
To serve, reheat in a double boiler.
Add more sherry to taste and garnish with chopped parsley.
NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

Paula Deen's Cheesy Shrimp on Grits Toast image

Provided by Lvs2Cook

Categories Grains

Time 1h20m

Yield 48 appetizers

Number Of Ingredients 11

3 (14 ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated parmesan cheese
1/2 teaspoon salt
2 tablespoons butter, melted
8 ounces cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped fresh parsley leaves
1/2 lb shrimp, cooked, peeled, and deveined and chopped
1/2 cup grated cheddar cheese

Steps:

Preheat oven to 400 degrees F.
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat.
Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter (Paula used a clean tomato paste can as a cookie cutter).
Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.).
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.