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 :
SHRIMP BISQUE II
Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.
Provided by AFGLEZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h15m
Yield 15
Number Of Ingredients 16
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.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 16.3 g, Cholesterol 190.5 mg, Fat 38 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 22.9 g, Sodium 604.4 mg, Sugar 2.3 g
SHRIMP BISQUE
Steps:
- In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
- Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
- Repeat with remaining mixture. Sprinkle on Parmesan cheese.
- Optional garnishes: herbs and additional shrimp.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 13.2 g, Cholesterol 66.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 235.1 mg, Sugar 5.5 g
MEXICAN SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.
Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
MEXICAN SHRIMP BISQUE
Make and share this Mexican Shrimp Bisque recipe from Food.com.
Provided by Shelby Jo
Categories < 30 Mins
Time 30m
Yield 3 cups
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and garlic in oil until tender.
- 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 sized 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 pan, stirring constantly.
- Heat through (do not boil).
- Garnish with fresh cilantro and cubed avocado, if desired.
Nutrition Facts : Calories 340.5, Fat 28.3, SaturatedFat 14.4, Cholesterol 169.9, Sodium 841.4, Carbohydrate 9.8, Fiber 1.6, Sugar 3, Protein 13.3
SHRIMP BISQUE
So sometimes you just have to go the distance, take out all the stops and present a soup that gets the Ooooooooh's and Ahhhhhhhhh's. So this is it. There might be other similar bisques on zaar, no doubt, but this is one I do and though it's not my original, I think it is just luxurious. Serve up with a simple roast and a great salad.
Provided by Lalaloob
Categories Very Low Carbs
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- It is important to note that your shrimp should come with their shells.
- REMOVE shells from shrimp and wash shells in cold water.
- PLACE shells in a sauce pan and add chicken broth.
- SIMMER shells in the broth for 20 minutes.
- STRAIN flavored broth and discard shells.
- SAUTE onion, carrot and celery in hot butter three minutes until softened.
- STIR in flour and add tomato paste and strained broth.
- ADD cleaned shrimp.
- COVER and simmer 15 minutes.
- PUT the soup in a blender (or use an emersion blender . . . my favorite kitchen tool!) and puree until smooth.
- STRAIN soup into a clean saucepan.
- ADD lemon juice, sherry, cream and nutmeg.
- *Taste the soup and add salt and pepper if necessary.
- **If you want to freeze, do not add lemon juice, sherry, cream and nutmeg. Do that after defrosting.
Nutrition Facts : Calories 301.7, Fat 16.6, SaturatedFat 9.3, Cholesterol 221.2, Sodium 601.6, Carbohydrate 6.9, Fiber 0.7, Sugar 1.8, Protein 26.7
SHRIMP BISQUE
Make and share this Shrimp Bisque recipe from Food.com.
Provided by Sageca
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
- Using slotted spoon transfer shrimps to a bowl.
- Add celery,onions, carrots and lemon juice to saucepan.
- Saute until vegetables are soft, about 10 minutes.
- Add white wine and boil 2 minutes.
- Add chicken broth, rice and tomato paste.
- Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
- Add cream and puree.
- Add shrimps and blend until shrimps are coarsely chopped.
- Be careful not to overprocess them.
- Season with salt and pepper.
- Top each bowl with extra shrimp.
SHRIMP BISQUE
Make and share this Shrimp Bisque recipe from Food.com.
Provided by Parsley
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 227.7, Fat 8.6, SaturatedFat 4.3, Cholesterol 211.2, Sodium 1147.4, Carbohydrate 9.8, Fiber 1, Sugar 2.1, Protein 24.6
SHRIMP BISQUE
This soup is so easy to make, and it is creamy and yummy! This is a slight adaptation from Moosewood: Cooks at Home. It is wonderful with corn scone/bread and a salad. Enjoy!
Provided by d-licious
Categories Winter
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse shrimp and set them aside.
- In large saucepan, saute' the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
- Sprinkle in the flour and cook, stirring for a minute or two.
- Then stir in the stock or water, lemon juice, lemon peel, curry powder, dill, salt, white pepper, and wine.
- Simmer, covered for about 5 minutes, until the mixture thickens slightly.
- Add the shrimp and half-and-half, and simmer gently until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough (they don't take long)
- Remove the lemon peel. In a blender or food processor, pureé about one third of the soup and the return it to the pot. Serve and enjoy.
Nutrition Facts : Calories 296.8, Fat 15.1, SaturatedFat 5.6, Cholesterol 243.2, Sodium 426.1, Carbohydrate 12.7, Fiber 1.5, Sugar 5.2, Protein 26.1
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.
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CREAMY SHRIMP BISQUE - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
5/5 (1)Total Time 40 minsCategory Appetizer, SoupCalories 510 per serving
- If shrimps are frozen, thaw out in refrigerator or add to a bowl with cold water for 10 minutes to defrost. Peel and devein shrimp. Reserve shrimp shells.Place shrimp shells in a pot with 2 cups of water. Cook shells over medium heat for about 10-15 minutes. Add a little salt to the water.
- In a medium size pot, add 2 tablespoons of olive oil and heat oil over medium heat. Add onion and cook until translucent (about 4 minutes).Add garlic and cook for another minute.
- Cube avocado.Serve bisque in bowls and garnish with avocado cubes and queso fresco (if adding). Serve bisque by itself, crusty bread or tortilla chips.
MEXICAN SHRIMP BISQUE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Author MikekeyServings 3Calories 276 per serving
- In a sml saucepan, saute onion in oil until tender. Add garlic & cook 1 min longer. Stir in flour until blended. Stir in the water, cream, bouillon & seasonings. Bring to a soft boil, reduce heat, cover & simmer for 5 min.
- If needed, cut shrimp into bite-size pieces. Add shrimp to soup. Simmer 5-10 min longer or until shrimp turn pink. Put sour cream in a sml bowl. Gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through, but do not boil. Top w/cilantro, avocado or guacamole as desired & serve.
- **NOTE RE SERVINGS**: Yield is 3 cup-sized servings, so recipe needs to be doubled, tripled, etc based on the size & # of servings desired.
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