New Orleans Shrimp Squash Bisque Recipes

HERBSAINT SHRIMP AND TOMATO BISQUE

Steps:

• Heat the butter in a heavy-bottomed pot over medium-high heat. Add onions, celery, carrots, and scallions and cook, stirring, for about 10 minutes, then add the garlic and shrimp and cook 3 more minutes. Add the tomato dice, tomato paste, shrimp stock, 4 cups water, and bay leaf and stir. Bring it to a boil, then lower the heat and simmer for about 10 minutes. Stir in the rice and tarragon and cook another 20 minutes, until rice is completely soft. Let it cool for about 10 minutes. Carefully puree in a blender, in batches if necessary, and strain through a fine sieve into another pot. Whisk in the cream, brandy, and Herbsaint and taste for seasoning. Add salt and hot sauce and adjust consistency as desired with water, stock, or more cream. Serve hot, garnished with scallions or chives.

NEW ORLEANS SHRIMP & SQUASH BISQUE (TREASURE TROVE #2)

Steps:

• In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
• Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
• Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
• Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.

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.