SHRIMP AND CORN BISQUE
Provided by Marian Burros
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
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.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1993 milligrams, Sugar 39 grams, TransFat 0 grams
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
SHRIMP CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
- Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
- Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
- Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
- Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
- Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g
SHRIMP-CORN BISQUE
This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque.
Provided by Leslie in Texas
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
- In a large saucepan, melt butter.
- Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
- Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
- Stir in chopped shrimp and saute until just pink.
- Add all but 1/4 cup corn and saute 30 seconds longer.
- Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
- Add broth and half and half.
- Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
- Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.
SHRIMP, CORN & CRAB BISQUE
One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.
Provided by Sherrybeth
Categories Crab
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
- Add the flour and cook briefly (about 2-3 minutes.
- Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
- Cook on low heat for 10-15 minutes stirring occasionally.
- Add the shrimp and crab meat and cook for another 15 minutes on low heat.
- Add the Accent and thyme and cook for an additional 10 minutes.
- Serve hot.
- FOR SHRIMP STOCK:.
- When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
- Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
- Use the stock in your bisque.
Nutrition Facts : Calories 296.4, Fat 10.5, SaturatedFat 5.9, Cholesterol 137.9, Sodium 856.7, Carbohydrate 27.2, Fiber 2, Sugar 3.3, Protein 25.2
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