Shrimp Bisque Poutine 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.

SHRIMP BISQUE

Steps:

• In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
• Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
• Repeat with remaining mixture. Sprinkle on Parmesan cheese.
• Optional garnishes: herbs and additional shrimp.

SHRIMP BISQUE II

Steps:

• In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
• In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
• Return strained mixture to a simmer in the saucepan. Pour in cream.
• Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.

SHRIMP BISQUE

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. ;

SHRIMP BISQUE

Steps:

• Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids. DO AHEAD: Shrimp stock can be made 3 days ahead. Let cool slightly; chill uncovered until cold, then cover and keep chilled.
• Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, 3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.
• Remove pot from heat; add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste; stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme, and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about 20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf.
• Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired.
• Mince reserved shrimp and mix with chives in a small bowl. Place 1 heaping tablespoon shrimp mixture in the center of large, shallow soup bowls. Ladle bisque around garnish and serve.

CRAB AND SHRIMP SEAFOOD BISQUE

Steps:

• Gather the ingredients.
• Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
• Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
• Warm the milk in another saucepan over medium heat.
• Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
• Add the freshly ground black pepper, tomato paste, and heavy cream.
• If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
• Stir in the shrimp, crab, and sherry. Bring it to a simmer.
• Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.

SHRIMP BISQUE POUTINE

Steps:

• For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve.
• Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes.
• Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving.
• For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper.
• Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!

SHRIMP BISQUE POUTINE

Steps:

• For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve. Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes. Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving. For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok). Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.) Transfer to another baking sheet with a wire rack and season with salt and pepper. Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!