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
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
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. ;
FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
- Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
- In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
- Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.
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
QUICK SHRIMP BISQUE
Categories Soup/Stew Milk/Cream Blender Rice Tomato Quick & Easy Shrimp Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
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.
HERBSAINT SHRIMP AND TOMATO BISQUE
One of the richest, creamiest soups around, bisque is traditionally a puree of seafood, rice, and cream. This luscious version is New Orleans's eating at its finest. The elegant flavors call for little more than an equally impressive white wine to serve alongside this dish. The aromatic vegetables, tomatoes, tarragon, and liqueur make this recipe particularly distinctive.
Yield makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat the butter in a heavy-bottomed pot over medium-high heat. Add onions, celery, carrots, and scallions and cook, stirring, for about 10 minutes, then add the garlic and shrimp and cook 3 more minutes. Add the tomato dice, tomato paste, shrimp stock, 4 cups water, and bay leaf and stir. Bring it to a boil, then lower the heat and simmer for about 10 minutes. Stir in the rice and tarragon and cook another 20 minutes, until rice is completely soft. Let it cool for about 10 minutes. Carefully puree in a blender, in batches if necessary, and strain through a fine sieve into another pot. Whisk in the cream, brandy, and Herbsaint and taste for seasoning. Add salt and hot sauce and adjust consistency as desired with water, stock, or more cream. Serve hot, garnished with scallions or chives.
SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS
A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.
Provided by Yewande Komolafe
Categories dinner, lunch, seafood, soups and stews, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
- In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
- Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
- Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
- Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.
SPICY SEAFOOD BISQUE
This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often. -Kevin Weeks, North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 105 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 714mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
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
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- Heat 2 tablespoons of the oil in a pot over medium-high. Add tomatoes and onion; cook, stirring, until softened, 7 minutes. Add sherry and tomato paste and cook until liquid is reduced by half, 2 minutes. Add salt and stock; bring to a boil. Reduce heat; simmer until slightly thickened, 10 minutes. Remove from heat and stir in cream. Puree in a blender until smooth. Return to the pot; stir in shrimp and cook on low until cooked through, 3 minutes.
- Meanwhile, brush bread with remaining oil and season with pepper. Broil in a single layer on a baking sheet until toasted, 1 minute. Serve soup with toast, garnished with dill.
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