SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 13
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.
Nutrition Facts :
QUICK SHRIMP BISQUE
This is modified from a Bon Appetit recipe from some years back. It is a wonderful first course, especially for those that like shrimp. The cayenne adds a nice "kick" to it as well!
Provided by Kimke
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SHRIMP BISQUE
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
QUICK SHRIMP BISQUE
Categories Soup/Stew Milk/Cream Blender Rice Tomato Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
- Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.
QUICK N EASY SHRIMP BISQUE
This is a quick and hearty way to prepare an entree for dinner or perhaps brunch. Feel free to double the recipe and substitute the heavy cream with fat-free half & half or condensed milk. I use the Gorton's frozen Shrimp Scampi for a tastier result. Adopted from the Gorton's website.
Provided by sydney2462
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prepare frozen shrimp according to package instructions. (Make sure the tail shells are completely removed).
- Purée shrimp in food processor until smooth, remove shrimp and combine with tomato soup and heavy cream in a heavy saucepot, simmer 5 minutes over medium heat.
- Sprinkle soup with herbs and pepper, serve.
Nutrition Facts : Calories 465.7, Fat 24.7, SaturatedFat 14.6, Cholesterol 413, Sodium 1243.8, Carbohydrate 22.3, Fiber 1.9, Sugar 12.4, Protein 39.2
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