Prudhommes Shrimp Mango Bisque Recipes

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.

Steps:

• In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
• Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

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.

Steps:

• Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Add Pernod and boil, stirring frequently, until most of liquid is evaporated. Add water and bay leaf and simmer, uncovered, 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
• While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.
• Purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. Stir in cream and cook over low heat until heated through (do not boil). Stir in lemon juice and salt to taste.
• Cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.