SMOKEY SHRIMP & TOMATO BISQUE RECIPE - (4.5/5)
Provided by DeliciouslyDished
Number Of Ingredients 7
Steps:
- 1.In a medium saucepot, melt butter over medium heat. Stir in flour with a wire whisk. Cook until flour has browned slightly, about 2 minutes, stirring frequently. Slowly whisk in water. Stir in tomato bouillon with chicken flavor cubes and chopped chipotle and bring to a boil. Reduce heat and simmer about 1 minute. 2.Stir in shrimp and cook until shrimp turn pink, about 4 minutes, stirring occasionally. Stir in cream. Garnish with chopped fresh parsley.
SMOKED CHICKEN AND SHRIMP BISQUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat the grill on high.
- Chicken: Poke 6 to 10 holes with a screwdriver through the top of 1 aluminum pan, and put the water soaked chips in bottom of second aluminum pan and top with a wire roasting rack. Put the pan with soaked chips on the preheated grill until a solid burn occurs, about 15 to 20 minutes. Reduce the heat to medium-high. In a large bowl blend all the seasonings with the grapeseed oil. Toss the chicken with the blended seasoning, arrange on the rack in the smoker and cover with the aluminum pan with the holes. Smoke the chicken until an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the chicken, about 35 to 40 minutes. Remove the chicken to a cutting board and let cool. After cooling, remove the skin, and shred the smoked breast by hand. Discard the bones.
- Bisque: In a medium saucepan, over medium-high heat, melt the butter and add the celery and onions, stirring throughout until the onions are translucent. Add the flour, and stir with a wooden spoon until the flour and butter become a paste (pan roux). Reduce the heat and add the stock, milk and cream. Cook until the mixture has thickened, about 20 minutes. Add the parsley, shrimp, garlic and shredded chicken and continue cooking for 10 minutes over low heat. Season, to taste, with salt and pepper. Ladle into serving bowls and serve.
SHRIMP BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings (abo
Number Of Ingredients 19
Steps:
- Melt a 1/4 cup of the butter in a large soup pot over medium heat. Add the onion, carrot, celery, and tomato and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high. Add the shrimp shells and rice, and cook, stirring, until deep red in color, about 2 minutes. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes more. Remove the pot from the heat, pour in the 1/2 cup of the Cognac, return to a high heat and cook until almost dry, about 1 1/2 minutes.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen sting and add to the pot. Pour in the water and 1 1/2 tablespoons salt, and bring to a boil. Lower the heat and simmer, covered, for 30 minutes.
- Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the puree through a fine sieve into a pot and discard the solids.
- Heat the bisque over medium heat. Whisk in the remaining 1/4 cup butter, remaining 2 tablespoons Cognac, heavy cream, lemon juice, and cayenne into the soup and season with salt and pepper to taste. Divide among soup bowls, garnish with croutons, and serve immediately.
- Difficulty: Easy
SMOKY TOMATO BISQUE
Make and share this Smoky Tomato Bisque recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients except milk, cornstarch, sugar and salt and pepper, in slow cooker; cover and cook on high 4-5 hours.
- Discard pork hocks.
- Process soup in food processor or blender until smooth; return to slow cooker.
- Cover and cook on high 10 minutes.
- Stir in combined remaining ½ cup milk, cornstarch, and sugar, stirring 2-3 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 130.4, Fat 2.4, SaturatedFat 1.2, Cholesterol 6.4, Sodium 618.1, Carbohydrate 24.2, Fiber 4.4, Sugar 4.9, Protein 6
MEXICAN SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
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, 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.
Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SHRIMP AND TOMATO BISQUE
This is my favorite soup that my DH makes. Its very simple and is a wonderful meal with some warm bread.
Provided by deb k
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in large skillet.
- Add mushrooms, garlic and parsley and cook until tender.
- Gradually stir in chicken broth, heat to boil and reduce to simmer.
- Simmer uncovered to reduce by about 1/3.
- Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
- Return to simmer for about 10 minutes.
- Add whole shrimp and simmer until pink.
Nutrition Facts : Calories 412.4, Fat 23.1, SaturatedFat 12.6, Cholesterol 149.3, Sodium 1976.7, Carbohydrate 33.7, Fiber 2.3, Sugar 1.7, Protein 19.5
TOMATO SHRIMP BISQUE
Southern Living; this is essentially canned soup with a little something extra. Best enjoyed with grilled cheese sandwich.
Provided by ratherbeswimmin
Categories Low Protein
Time 26m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine soups in a medium saucepan.
- Gradually add water and milk, stirring until smooth.
- Add chopped parsley, onion and pepper.
- Cook over medium-high heat, stirring constantly until comes to a boil.
- Reduce heat and simmer 5 minutes.
- Stir in sherry and cook and additional minute.
Nutrition Facts : Calories 304.8, Fat 7.7, SaturatedFat 4, Cholesterol 23.1, Sodium 1614, Carbohydrate 30.2, Fiber 1.1, Sugar 1.2, Protein 5.5
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