SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 13
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.
Nutrition Facts :
CAJUN SHRIMP BISQUE - DEE DEE'S
Cajun cuisine is one of my favorites and that's what I've been craving. I had shrimp in the freezer and half and half in the fridge. That's all I needed to get me started on this bisque. I checked out other recipes online and then I added my own spice combination and came up with a very tasty Shrimp Bisque. I was told I could...
Provided by Diane Atherton
Categories Fish Soups
Time 45m
Number Of Ingredients 28
Steps:
- 1. Add stock ingredients to water and bring to a boil; boil 20 to 30 minutes. Removed from heat and strain. Discard solids reserving stock.
- 2. In a large skillet melt butter; add onions, celery and garlic. Saute' until vegetable are tender about 5 minutes.
- 3. Remove from heat; add tomato paste and flour. Stir gently to coat vegetables. Add basil, cajun seasoning, everglade seasoning, cayenne, and paprika. Add half and half & 2 cups of the stock; whisk until well combined.
- 4. Return to heat; add bay leaf and hot sauce. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp in the last 2 minutes. Shrimp will be pink when done.
- 5. Remove from heat and add green onions. Taste test; add additional seasonings if desired. Serve with crusty bread or crackers.
MEXICAN SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
Number Of Ingredients 13
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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.
Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
CAJUN SHRIMP BISQUE
Make and share this Cajun Shrimp Bisque recipe from Food.com.
Provided by meedeeter
Categories Cajun
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter and add the onion, celery, and garlic. Cook gently to soften.
- Stir in the mustard, cayenne, paprika, and flour. Cook about 3 minutes over gentle heat, stirring occasionally.
- Pour on stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally.
- Add the shrimp and heat through for about 2 minutes. Season with salt and pepper to taste and top with chives before serving.
Nutrition Facts : Calories 141.7, Fat 7.6, SaturatedFat 4.1, Cholesterol 90.5, Sodium 379.5, Carbohydrate 5.8, Fiber 0.9, Sugar 1.1, Protein 12.3
CAJUN SHRIMP-AND-CORN BISQUE
Make and share this Cajun Shrimp-And-Corn Bisque recipe from Food.com.
Provided by TXOLDHAM
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a dutch oven and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Stir in corn.
- Continue to simmer for 2 minutes.
- Add shrimp and cook for 2 minutes or until they turn pink.
Nutrition Facts : Calories 446.6, Fat 5.4, SaturatedFat 2.1, Cholesterol 185, Sodium 1082.1, Carbohydrate 68.1, Fiber 4.4, Sugar 20.7, Protein 36.8
BARBECUED SHRIMP - CAJUN STYLE
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which was nothing short of fantastic", that sounded like the dish described in the story.
Provided by Alan in SW Florida
Categories Cajun
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
- In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
- With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
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