Shrimp Bisque With Crab And Tapioca Recipes

SHRIMP AND CRAB BISQUE

Steps:

• In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
• Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.

CREAMY SHRIMP AND CRAB BISQUE

Steps:

• In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
• Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

HA CHEUNG

Steps:

• Whisk the rice flour and tapioca starch in a medium bowl. Slowly add 1 ¼ 1 1/2 cups room temperature water, whisking continuously, until a smooth yet loose mixture forms. Try to break up any little lumps and be sure to mix in any flour on the sides of the bowl. Let sit for 20 minutes.
• Meanwhile, heat the soy sauce, sugar and 1 tablespoon water in a small saucepan over low heat, whisking occasionally, until the sugar has dissolved, about 2 minutes. Stir in the sesame oil. Set aside.
• Pat the shrimp dry with paper towels and transfer to a bowl. Add a generous pinch of salt and white pepper. Toss until fully combined. Set aside.
• Set a steamer rack in a large wok or wide pot and fill with water up to the rack, about 2 inches. Bring to a full boil over high heat with the lid on.
• Generously grease two 8-inch nonstick round metal cake pans with vegetable oil, about 2 teaspoons. Set one aside. Give the batter a nice whisk to make sure it is fully combined. You will have to do this each time before making a batch. Pour 1/4 cup of batter into the prepared cake pan. It will not fully coat the bottom of the pan.
• Adjust the heat under the wok to medium high, carefully remove the lid and place the pan on the rack. Cover and let steam for 15 seconds. Remove the lid again and move the pan around to try to coat the bottom as much as possible; the batter should be slightly set but still loose enough to flow. Cover again and let steam for another 15 seconds. Remove the lid, lay 4 shrimp directly in the center, creating a line down the middle. Let steam for another 90 seconds; the shrimp should be pink and cooked through. Remove the lid and, using oven mitts, remove the pan to a trivet. Let sit for 30 seconds.
• Using a silicone or plastic bench scraper or spatula, cut the rice noodle in half, creating 2 semicircles with 2 shrimp on each side. Focusing on one rice noodle semicircle at a time, gently fold over one of the sides to cover the shrimp completely. Fold the remaining side directly on top, tucking the flap under the roll to hide the seam. Repeat with the remaining semicircle. Carefully transfer the rolls to a dinner plate. Repeat with the reserved prepared cake pan.
• Continue with the remaining batter and shrimp, whisking the batter each time and using a clean paper towel to wipe down the pans before greasing them with vegetable oil. Otherwise, any residual batter could cause a rip. Drizzle half of the sweet soy mixture all over the rolls and serve the rest on the side.

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 WITH CRAB AND TAPIOCA

Steps:

• 1.In a large pot, heat the vegetable oil. Add the chopped shrimp and cook over high heat, stirring occasionally, until pink, about 6 minutes. Stir in the flour and cook for 1 minute. Add the onions, garlic and celery and cook over moderate heat until softened, about 10 minutes. Add the rice powder, thyme, bay leaf, crushed red pepper and tomato paste and cook, stirring, for 3 minutes. Add the brandy and simmer until nearly evaporated. Add the clam broth, heavy cream and 2 cups of water and bring to a boil. Simmer over moderately low heat until slightly reduced, about 20 minutes. 2.Transfer the mixture to a blender or food processor and pulse until the solids are finely chopped. Wipe out the pot. Strain the bisque into the pot, pressing hard to extract as much of the liquid as possible. Stir in the Worcestershire sauce and hot sauce and season with salt. 3.In a large saucepan, combine the milk with 1 cup of water and bring to a simmer. Add the tapioca and cook, stirring constantly, until the pearls are translucent all the way through, about 15 minutes. 4.Stir the tapioca and its milk into the bisque and add the crab. Spoon the bisque into shallow bowls, garnish with the snipped chives and serve. Make Ahead The bisque can be prepared through Step 3 and refrigerated overnight.