Shrimp Bisque Recipes

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.

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
• Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
• Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

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.

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.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
• Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.

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.

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.

Steps:

• Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
• Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
• Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.
• Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
• Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.

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.

Steps:

• In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.
• Gradually add half-and-half, stirring constantly, until half-and-half is just heated through.

Steps:

• Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.
• Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.
• Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.
• Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
• Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.
• Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.