Prudhommes Shrimp Mango Bisque Recipes

PRUDHOMME'S SHRIMP OR CRAWFISH ETOUFFEE

Steps:

• 1. Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside. Throughly combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the seafood seasoning.with a wooden spoon. Continue stirring until cool, about 5 minutes. Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp or crawfish and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining seafood seasoning , stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.

SHRIMP AND CORN BISQUE

Steps:

• To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside. To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy. Set aside.
• Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
• Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix, and stir. Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil. Remove from heat, stir in parsley and serve immediately.

PRUDHOMME'S SHRIMP MANGO BISQUE

Steps:

• Peel the shrimp and use the shells to make your stock.
• Combine the seasoning mix ingredients in small bowl.
• Combine the onions, bell peppers, and chile peppers; then divide them in half.
• Place half these vegetables in a small bowl near your stove so you can add them quickly in the next step.
• Heat the oil in a heavy 5-quart pot over high heat until it is smoking hot (500°), about 5 minutes.
• Make a roux-add the flour and whisk constantly, making sure that the oil and flour are thoroughly combined, until the roux is a caramel color, about 2 minutes.
• When making a roux, it is very important to keep stirring at all times and to keep all of the flour moving. (If you don't, the flour will burn and the roux will be very bitter-useless. If you see little black specks in the roux, it has burned. If this happens, throw it out, clean the pot and begin again. If your roux seems to be browning too fast, take it off the stove and continue to whisk until it has cooled slightly, then return it to the heat.).
• As soon as the roux is a caramel color, quickly add the combined onions and peppers, and 3 tablespoons of the seasoning mix.
• Keep whisking constantly for about 15 seconds, then remove the pot from the heat and continue to whisk until the roux has cooled down slightly, about 2 minutes. (The roux will continue to darken to a deep brown as you whisk.).
• Return the pot to high heat, add the plantains and stir well to mix them with the roux.
• Cook, stirring frequently, until the plantains take on a slightly darker color, about 4 to 5 minutes.
• Carefully add 4 cups of stock and bring to a boil, whisking frequently and well to dissolve the roux.
• At this point the liquid will have a yellowish-brown color and a soft seafood taste.
• When the mixture boils, scrape the bottom well, then add the remaining vegetables, the remaining seasoning mix, and the remaining 3 cups of stock.
• Cover and return to a boil, then reduce the heat to medium and simmer, uncovering and stirring every few minutes, until the plantains are soft and breaking into smaller pieces, about 12 minutes.
• Whisk in the mango purée, re-cover, increase the heat to high and bring to a full boil.
• Uncover and add the shrimp, re-cover, and bring back to a full boil.
• Cook just until the shrimp are pink, opaque, and plump, about 1 to 2 minutes.
• Stir in the parsley, remove from the heat immediately and serve over rice.