Cajun Shrimp Bisque Recipes

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.

CAJUN SHRIMP BISQUE - DEE DEE'S

Steps:

• 1. Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes. Removed from heat and strain. Discard solids reserving stock.
• 2. In a large skillet melt butter; add onions, celery and garlic. Saute' until vegetable are tender about 5 minutes.
• 3. Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
• 4. Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
• 5. Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.

SHRIMP BISQUE II

Steps:

• In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
• In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
• Return strained mixture to a simmer in the saucepan. Pour in cream.
• Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.

CAJUN SHRIMP BISQUE

Steps:

• Melt the butter and add the onion, celery, and garlic. Cook gently to soften.
• Stir in the mustard, cayenne, paprika, and flour. Cook about 3 minutes over gentle heat, stirring occasionally.
• Pour on stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally.
• Add the shrimp and heat through for about 2 minutes. Season with salt and pepper to taste and top with chives before serving.

CAJUN SHRIMP-AND-CORN BISQUE

Steps:

• Combine first 5 ingredients in a dutch oven and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Stir in corn.
• Continue to simmer for 2 minutes.
• Add shrimp and cook for 2 minutes or until they turn pink.

CAJUN SHRIMP & CORN BISQUE

Steps:

• Combine the first 5 ingredients in a dutch oven& bring to a boil.
• Add corn and simmer for 15 minutes.
• Add shrimp and cook for 3 more minutes.
• Enjoy!

CRAWFISH OR SHRIMP BISQUE

Steps:

• Melt the butter or margarine in a large saucepan and add the onion, red bell pepper, celery and garlic. Cook gently to soften.
• Stir in dry mustard, cayenne pepper, paprika and flour. Cook for about 3 minutes over low heat, stirring occasionally.
• Pour on the fish stock gradually, stirring until well blended.
• Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer for about 5 minutes until thickened, stirring occasionally.
• Add the crawfish (or shrimp) and cook for about 5 minutes.
• Season with salt and pepper to taste.
• Serve over rice topped with snipped chives.