Curried Butternut Shrimp Bisque Recipes

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RUSTIC SHRIMP BISQUE



Rustic Shrimp Bisque image

This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.

Provided by Melissa Clark

Categories     dinner, easy, weekday, soups and stews, appetizer, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound medium or large uncooked shrimp, shelled, shells reserved
6 tablespoons unsalted butter
1 1/2 teaspoons kosher salt, more to taste
2/3 cup dry white wine
2 tablespoons brandy
3 thyme sprigs
1 bay leaf
2 celery ribs, chopped
2 large leeks, white and light green parts only, chopped
2 garlic cloves, chopped
1 fennel bulb, finely chopped, fronds reserved for garnish
1/4 cup long-grain rice
2 tablespoons tomato paste
Pinch cayenne
Freshly squeezed lemon juice to taste

Steps:

  • In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequently, until lightly browned in spots, about 3 minutes. Add wine and brandy and boil until most of the liquid is evaporated. Add 6 cups water, thyme and bay leaf and simmer, uncovered, for 15 minutes. Strain shrimp stock into a bowl, pressing on shells before discarding them.
  • In same pot, melt 2 tablespoons butter with 1/4 teaspoon salt. Add shrimp and sauté until they are pink, 2 to 4 minutes depending on size. Using a slotted spoon, transfer shrimp to a bowl.
  • Add remaining 3 tablespoons butter to pot along with celery, leeks, garlic and fennel and sauté until softened, about 5 minutes. Stir in the rice, tomato paste, cayenne and remaining salt and sauté for 2 minutes. Add shrimp stock and simmer, covered, until rice is tender, about 20 minutes.
  • Set aside 4 to 6 nice-looking shrimp and stir remainder into bisque; let cook for 2 minutes. Working carefully and in batches, pour bisque into a blender and process to a smooth purée or pulse to a chunky mixture, as you like. (You may use an immersion blender to purée soup.) Return bisque to pot. Stir in the lemon juice and additional salt to taste. Reheat if necessary before serving. Garnish each bowl with a shrimp and a piece of fennel frond.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 3 grams, TransFat 0 grams

BUTTERNUT BISQUE WITH SPINACH AND SHRIMP



Butternut Bisque With Spinach and Shrimp image

This creamy soup is easy to put together, and tastes so rich and amazing, you'll think you are at a five star restaurant. This recipe is safe for those on a gluten-free diet, and can be AIP, and low FODMAP friendly (see note below).

Provided by Spoonless Kitchen

Categories     Lactose Free

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 23

1 medium butternut squash
1 teaspoon garlic-infused olive oil
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon parsley
1/8 teaspoon chives
1/8 teaspoon tarragon
1 lb raw shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon garlic-infused olive oil
1 large carrot, diced
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon tarragon
1/4 cup sherry wine
3 cups chicken broth
1 (14 ounce) can coconut milk
1 tablespoon brown sugar
1 teaspoon salt
2 -3 cups Baby Spinach
4 green onion tops (chopped)

Steps:

  • Preheat oven to 400 degrees F. Peal, de-seed, and dice the butternut squash. In a large bowl (or the soup pot you intend to use later) toss the butternut cubes with the next 7 ingredients (through tarragon). Spread evenly on a baking sheet and bake for around 30 minutes or until cubes are tender but not toasted on the edges.
  • While the squash is baking, peal and devein your shrimp. Pat dry, and toss with salt, cayenne, and garlic-infused oil. (You can add a little Italian seasoning here if you like but it is not necessary.) Set aside.
  • When the squash is nearly done cooking, dice the carrots, and then begin to gently saute them in a large soup pot with some olive oil. Add the sage, basil, and tarragon. Do not burn the herbs. Add the now done squash and stir to combine. The squash should begin to break down.
  • Pour in the sherry to deglaze the bottom of the pan. Then add the broth and coconut milk. Stir to combine. Add the brown sugar and salt to taste, then simmer for about 10 minutes to meld the flavors.
  • While your soup is simmering, place your shrimp on the now empty sheet pan, and roast the shrimp for about 5 or 10 minutes, or until they turn pink. Do not over-cook the shrimp.
  • When the shrimp is done, Toss in the spinach and green onion at the last minute, and stir to wilt. (Don't add the shrimp to the pot. Add them to each person's bowl. That way leftovers can be heated up without overcooking the shrimp. You can heat the shrimp separately.).
  • NOTE: For AIP, leave off the pepper or substitute a little horseradish on the shrimp. For FODMAP, be aware that butternut is a warning food, and should be eaten sparingly. 1/4 cup of butternut is safe to eat, but as it is "thinned out" with broth and coconut milk in this recipe, you should be safe to eat a cup of soup without difficulty. I have not done the math, so you will have to judge for yourself.

Nutrition Facts : Calories 260.4, Fat 14.7, SaturatedFat 10, Cholesterol 71.6, Sodium 1063, Carbohydrate 22, Fiber 3.3, Sugar 5.6, Protein 12.4

SHRIMP BISQUE



Shrimp Bisque image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 appetizer servings (abo

Number Of Ingredients 19

1/2 cup unsalted butter, divided
1 Spanish onion, chopped (about 2 cups)
1 medium carrot, chopped
1 stalk celery, chopped
2 plum tomatoes, chopped
6 cups shrimp shells (about 10 ounces)
1/2 cup basmati rice
2 tablespoons tomato paste
1/2 cup, plus 2 tablespoons Cognac or brandy
6 parsley sprigs
6 fresh thyme sprigs
1 bay leaf
9 cups water
1 1/2 tablespoons kosher salt, plus as needed
1/2 cup heavy cream
4 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
Freshly ground black pepper
Serving suggestion: Herbed croutons

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

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