Prudhommes Shrimp Mango Bisque Recipes

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. ;

PRUDHOMME'S SHRIMP MANGO BISQUE

Steps:

• Peel the shrimp and use the shells to make your stock.
• Combine the seasoning mix ingredients in small bowl.
• Combine the onions, bell peppers, and chile peppers; then divide them in half.
• Place half these vegetables in a small bowl near your stove so you can add them quickly in the next step.
• Heat the oil in a heavy 5-quart pot over high heat until it is smoking hot (500°), about 5 minutes.
• Make a roux-add the flour and whisk constantly, making sure that the oil and flour are thoroughly combined, until the roux is a caramel color, about 2 minutes.
• When making a roux, it is very important to keep stirring at all times and to keep all of the flour moving. (If you don't, the flour will burn and the roux will be very bitter-useless. If you see little black specks in the roux, it has burned. If this happens, throw it out, clean the pot and begin again. If your roux seems to be browning too fast, take it off the stove and continue to whisk until it has cooled slightly, then return it to the heat.).
• As soon as the roux is a caramel color, quickly add the combined onions and peppers, and 3 tablespoons of the seasoning mix.
• Keep whisking constantly for about 15 seconds, then remove the pot from the heat and continue to whisk until the roux has cooled down slightly, about 2 minutes. (The roux will continue to darken to a deep brown as you whisk.).
• Return the pot to high heat, add the plantains and stir well to mix them with the roux.
• Cook, stirring frequently, until the plantains take on a slightly darker color, about 4 to 5 minutes.
• Carefully add 4 cups of stock and bring to a boil, whisking frequently and well to dissolve the roux.
• At this point the liquid will have a yellowish-brown color and a soft seafood taste.
• When the mixture boils, scrape the bottom well, then add the remaining vegetables, the remaining seasoning mix, and the remaining 3 cups of stock.
• Cover and return to a boil, then reduce the heat to medium and simmer, uncovering and stirring every few minutes, until the plantains are soft and breaking into smaller pieces, about 12 minutes.
• Whisk in the mango purée, re-cover, increase the heat to high and bring to a full boil.
• Uncover and add the shrimp, re-cover, and bring back to a full boil.
• Cook just until the shrimp are pink, opaque, and plump, about 1 to 2 minutes.
• Stir in the parsley, remove from the heat immediately and serve over rice.

SHRIMP AND CORN BISQUE

Steps:

• To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside. To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy. Set aside.
• Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
• Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix, and stir. Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil. Remove from heat, stir in parsley and serve immediately.

SHRIMP BISQUE (EMERIL'S)

Steps:

• Stock:.
• In a large stockpot over medium-high heat heat the olive oil.
• Add the chopped onions, celery, carrots, salt and black pepper.
• Saute the vegetables for about 30 minutes or until soft.
• Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
• Add all remaining stock ingredients.
• Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
• Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
• This will make about 3 quarts.
• Bisque:.
• In a large heavy Dutch oven heat the olive oil over medium high heat.
• Add the onions, celery, carrots, salt and cayenne pepper.
• Saute until vegetables are soft about 20 minutes.
• Add the herbs, tomato paste and brandy.
• Cook and stir vegetable mixture for about 5 minutes.
• Add the shrimp stock and bring to a boil.
• Reduce heat to medium and simmer for 1 hour.
• Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
• Add the mixture one tablespoon at a time whisking well after each addition.
• Cook for 5 minutes.
• Slowly add the cream and shrimp and stir to mix.
• Bring to a gentle simmer and cook for 15 minutes.