SHRIMP BISQUE
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
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. ;
SHRIMP BISQUE WITH PERNOD
Categories Soup/Stew Milk/Cream Blender Rice Shellfish Tomato Lunch Shrimp Pernod Winter Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings (about 8 cups)
Number Of Ingredients 16
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.
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
SHRIMP IN PERNOD CREAM SAUCE
I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.
Provided by evelynathens
Categories Brunch
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
- Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
- Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!
SHRIMP BISQUE WITH PERNOD
Make and share this Shrimp Bisque With Pernod recipe from Food.com.
Provided by Karen in MA
Categories European
Time 2h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 191.1, Fat 10.8, SaturatedFat 6.2, Cholesterol 136.8, Sodium 751.9, Carbohydrate 7.9, Fiber 1.3, Sugar 2.3, Protein 15.5
LOBSTER AND SHRIMP BISQUE
Steps:
- In a large (5-to 6-quart) kettle combine water and 1 cup wine and bring to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 9 minutes. With tongs plunge lobsters immediately into cold water to stop cooking, reserving cooking liquid.
- Working over a bowl to catch the juices, twist off tails and claws and reserve juices. Discard tomalley, head sacs, and any roe and remove meat from tails and claws, reserving it separately.
- To reserved cooking liquid add lobster shells, reserved lobster juices and shrimp shells, 1 onion, quartered, 1 cup fennel, half of carrots, celery, 1 bay leaf, thyme, parsley, peppercorns, and zest. Simmer mixture gently, uncovered, skimming froth occasionally, 1 1/4 hours.
- Strain stock through a large sieve set over a large bowl and pour into cleaned kettle. Boil stock until reduced to about 6 cups and return to bowl. Stock, cooked lobster, and shelled raw shrimp keep, covered separately and chilled, 1 day.
- In a kettle cook remaining onion, chopped fine, remaining 1 cup fennel, remaining carrots, remaining bay leaf, garlic, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened.
- Add remaining 1/2 cup wine and boil until mostly evaporated. Add saffron, tomatoes, and shellfish stock and simmer, covered, 20 minutes. Add shrimp and reserved lobster claw meat (reserving tail meat) and simmer 2 minutes, or until shrimp are cooked through. Remove soup from heat and remove 6 shrimp, reserving them. Discard bay leaf.
- In a blender purée soup in batches until smooth, transferring as it is puréed to a very fine sieve set over a saucepan. Force soup through sieve, pressing hard on solids, and whisk in cream, Pernod, and salt and pepper to taste. Heat bisque over moderate heat until hot (do not boil) and stir in lemon juice.
- Chop fine reserved shrimp and lobster tail meat and divide among heated soup bowls. Ladle soup over shellfish and garnish with reserved fennel fronds.
More about "shrimp bisque with pernod recipes"
SHRIMP BISQUE WITH PERNOD RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8Estimated Reading Time 8 minsCategory SOUPS, APPETIZERS, FISH & SHELLFISHTotal Time 2 hrs 15 mins
- In a large saucepan with a lid, heat the butter and 2 tablespoons of the olive oil over medium heat. Add the fennel and shallots and saute until tender and beginning to caramelize, about 10 minutes. Add the shrimp shells and white wine and continue to cook until the shells have good color and are caramelized, about 10 minutes.
- Add one-half cup of the Pernod, then ignite with a kitchen lighter or long match. After the flames have subsided, add the tomato paste, bay leaves and 2 quarts water. Stir, cover and cook for about 30 minutes.
- Add the rice, cover and cook for another 30 minutes. (If all of the liquid evaporates and the mixture seems dry, add water as necessary.)
FRENCH SEAFOOD RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
SHRIMP BISQUE RECIPE | BON APPéTIT
From bonappetit.com
SHRIMP BISQUE | EMERILS.COM
From emerils.com
SQUASH AND SHRIMP BISQUE | RICARDO
From ricardocuisine.com
CREAMY SHRIMP BISQUE | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
EPICURIOUS SHRIMP BISQUE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RUSTIC SHRIMP BISQUE - THE SPLENDID TABLE
From splendidtable.org
FRESH SHRIMP BISQUE - READER'S DIGEST CANADA
From readersdigest.ca
SHRIMP BISQUE - THE FARMER-GOURMAND
From farmer-gourmand.com
SHRIMP BISQUE WITH PERNOD - PLAIN.RECIPES
From plain.recipes
SHRIMP BISQUE RECIPE - SEAFOOD BISQUE - ALL WAYS DELICIOUS
From allwaysdelicious.com
SHRIMP BISQUE MADE FROM RAW SHRIMP SHELLS - WILFRIEDSCOOKING
From wilfriedscooking.com
SHRIMP BISQUE WITH PERNOD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHRIMP WITH GARLIC AND PERNOD – GIMLI FISH MARKET
From gimlifish.com
SHRIMP BISQUE WITH PERNOD RECIPE | EPICURIOUS.COM
From mastercook.com
ASTRAY RECIPES: LOBSTER AND SHRIMP BISQUE
From astray.com
SHRIMP WITH PERNOD SAUCE - BIGOVEN.COM
From bigoven.com
SHRIMP BISQUE WITH PERNOD - RECIPES LIST
From recipes-list.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
SHRIMP BISQUE WITH PERNOD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PIERRE FRANEY - RECIPES - SHRIMP SAUTé WITH PERNOD
From pierrefraney.com
SEAFOOD BISQUE - THE BLOND COOK
From theblondcook.com
RUSTIC SHRIMP BISQUE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SHRIMP PERNOD | EMERILS.COM
From emerils.com
LOBSTER AND SHRIMP BISQUE - PLAIN.RECIPES
From plain.recipes
FOODCOMBO
13 BEST SIDE DISHES FOR SHRIMP - THE SPRUCE EATS
From thespruceeats.com
SHRIMP BISQUE WITH PERNOD | RECIPE | SHRIMP BISQUE, FOOD, SOFT …
From pinterest.com
SHRIMP BISQUE WITH PERNOD - GLUTEN FREE RECIPES
From fooddiez.com
SHRIMP WITH PERNOD | THE STAR
From thestar.com
SHRIMP IN A PERNOD CREAM SAUCE - TOPPITS
From toppits.com
You'll also love