Corn Crab And Shrimp Bisque Recipes

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SHRIMP, CRAB, AND CORN BISQUE



Shrimp, Crab, and Corn Bisque image

Provided by By B. Coop

Time 30m

Number Of Ingredients 14

1 lb shrimp
8-16 oz lump blue crab meat
1 can creamed corn
1 can whole kernel corn (drained)
1 diced yellow onion
1 bunch green onions
4 T butter
3 T all purpose flour
3 cups chicken or shrimp stock
2 cups half and half
4 oz cream cheese (softened)
1 T each of onion and garlic powder
2 T or to taste cajun spices
2 tsp liquid crab boil

Steps:

  • Melt butter in a dutch oven or heavy bottomed pot Add in onions and saute until tender (reserve some green onions to garnish) Sprinkle in flour and stir Add in spices and 1/4 of crab meat Pour in stock, stir, and bring to a gentle boil Add in cream cheese and stir until it melts Add in the corn Reduce heat and simmer for 10 mins Pour in the half & half Taste and adjust seasoning Toss shrimp in liquid crab boil then add them into the pot Simmer until shrimp are pink Gently add in the remaining crab meat Simmer on low for 5-7 mins Garnish with green onions Enjoy!

CREAMY SHRIMP AND CRAB BISQUE



Creamy Shrimp and Crab Bisque image

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

Provided by Katrina Berry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

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!

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!

Provided by TATTOOCHICC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 8

Number Of Ingredients 13

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

Steps:

  • Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
  • Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
  • In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
  • Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g

NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)



New Orlean's Corn and Crab Bisque (or Shrimp) image

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

Provided by Kikimony

Categories     Crab

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.)
1/8 teaspoon crab boil
1 cup flour
1 1/2 quarts corn stock
1 1/2 quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
1/2 cup sliced green onion top
1/2 cup parsley
salt
white pepper

Steps:

  • Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
  • Add flour and whisk until white roux is achieved- DO NOT BROWN.
  • Add stocks, seafood seasoning and crabboil stirring while adding.
  • Bring to a low boil, then simmer and cook for 30 minutes.
  • Add heavy cream, green onions and parsley and cook for 5 minutes.
  • Add crabmeat and shrimp.
  • Season to taste, simmer for 3-5 more minutes.
  • You may add cornstarch dissolved in little water if you prefer this thicker.

SHRIMP, CORN & CRAB BISQUE



Shrimp, Corn & Crab Bisque image

One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.

Provided by Sherrybeth

Categories     Crab

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 19

1/2 cup celery
1/2 cup bell pepper
1/2 cup onion, chopped
1 carrot, grated
2 garlic cloves, chopped
3 tablespoons butter
3 tablespoons flour
2 (13 ounce) cans evaporated milk or 2 (13 ounce) cans half-and-half cream
2 cups shrimp stock (see below)
1 bay leaf
1 (15 1/4 ounce) can whole kernel corn
1 (14 3/4 ounce) can cream-style corn
salt
pepper
Tabasco sauce
1 lb boiled shrimp
1 lb crabmeat, cooked
2 teaspoons Accent seasoning
1 teaspoon thyme

Steps:

  • Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
  • Add the flour and cook briefly (about 2-3 minutes.
  • Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
  • Cook on low heat for 10-15 minutes stirring occasionally.
  • Add the shrimp and crab meat and cook for another 15 minutes on low heat.
  • Add the Accent and thyme and cook for an additional 10 minutes.
  • Serve hot.
  • FOR SHRIMP STOCK:.
  • When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
  • Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
  • Use the stock in your bisque.

Nutrition Facts : Calories 296.4, Fat 10.5, SaturatedFat 5.9, Cholesterol 137.9, Sodium 856.7, Carbohydrate 27.2, Fiber 2, Sugar 3.3, Protein 25.2

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