Herbsaint Shrimp And Tomato Bisque Recipes

SHRIMP AND TOMATO BISQUE

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.

TOMATO SHRIMP BISQUE

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.

SHRIMP BISQUE - BAREFOOT CONTESSA - INA GARTEN

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.