Corn Crab And Shrimp Bisque Recipes

SHRIMP, CRAB, AND CORN BISQUE

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

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!

CORN AND CRAB BISQUE

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.

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

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

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.