Best Shrimp Bisque Barefoot Contessa Ina Garten Recipes

INA GARTEN SHRIMP BISQUE

Ina Garten Shrimp Bisque image

Don't let this recipe intimidate you. Ina Garten Shrimp Bisque is not difficult to make and everyone will love the flavor of this creamy and decadent soup!

Provided by Laura Bashar | Family Spice

Categories Soups

Time 1h5m

Number Of Ingredients 15

Ingredients

1 lb large shrimp (21-25 count)
2 cup seafood stock
2 cups water
3 TBS extra virgin olive oil
2 cup chopped leeks, white and light green parts only
3 garlic cloves, chopped
1/8 teaspoon cayenne pepper
1/4 cup Cognac
1/4 cup sherry
4 TBS unsalted butter
1/4 cup all purpose flour
2 cup half-and-half
1/3 cup tomato paste
2 teaspoon salt
1 teaspoon ground black pepper

Steps:

If shrimp has shells, peel and devein shrimp.
Heat a dutch oven oven on medium-low heat and add olive oil. Add leeks and sauté for 10 minutes.
Add garlic and cook for 1 minute.
Stir in shrimp and cayenne pepper Continue cooking for 2-3 minutes.
Add in Cognac and sherry, and cook for 3 minutes: Remove from heat.
Transfer shrimp and leeks to a food processor and purée until smooth or reserve and add to soup later and purée with a hand blender in the pot.
In the same dutch oven, melt butter over medium-low heat.
Stir in flour and cook for 1 minute.
Slowly whisk in half-and-half. Keep whisking until sauce thickens, about 3 minutes.
Stir in salt and pepper, puréed shrimp and seafood stock. If shrimp and leeks aren't puréed, use a hand blender and purée in the pot until smooth.
Whisk in tomato paste until combined. Heat gently until hot but not boiling.
Season to taste and serve hot.

Nutrition Facts : Calories 448 calories, Carbohydrate 16.8 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 25.5 grams fat, Fiber 1.4 grams fiber, Protein 21.9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 bowl, Sodium 1220 grams sodium, Sugar 3.1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SHRIMP BISQUE - BAREFOOT CONTESSA - INA GARTEN

Shrimp Bisque - Barefoot Contessa - Ina Garten image

Make and share this Shrimp Bisque - Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
1 pinch cayenne pepper
1/4 cup cognac or 1/4 cup brandy
1/4 cup dry sherry
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper

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.