Mad Dogs Southwestern Shrimp Bisque Recipes

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

SOUTHWESTERN SHRIMP BISQUE

Steps:

• 1. Heat the oil in large Dutch oven. Saute the onion until tender. Add the garlic and cook 1 more minute. Stir in the flour. Stir in stock, bouillon, chili powder, coriander, cumin and heavy cream. Bring to a boil reduce to a simmer and simmer 5 minutes.
• 2. Remove 1 cup of soup from pot and mix with sour cream. Add the mixture back to pot. Stir in the shrimp and cook until shrimp is pink about 3 minutes.
• 3. Serve garnished with cilantro

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.