Crab And Prawn Ravioli In Seafood Bisque Recipes

PRAWN AND CRAB BISQUE

A wonderfully tasty Seafood Soup, Great with a crusty bread roll or for a dinner party. From The Australian Womans Weekly Dinner Party No.2 Cookbook Can be 90% prepared the day before

Provided by JoyfulCook

Categories Crab

Time 1h15m

Yield 4 4 bowls, 4 serving(s)

Number Of Ingredients 12

Prawn and Crab Bisque image

Steps:

Shell prawns, removing the vein - and chop up into small pieces.
Melt butter in saucepan and add the onion, celery and carrots, cook for 10 minutes on low heat, stirring occasionally.
Add wine, water, rice and the undrained mashed tomatoes. Bring to the boil and simmer slowly for 45 minutes with the lid on.
Remove from heat and cool. blend in several lots in blender and return to saucepan.
Season with salt and pepper, bring back to the boil adding the flaked crabmeat and the chopped prawns and the cream.
Heat gently stirring for 5 minutes.
N.B this You can make this soup the day before UP TO when it has been blended. Keep in the fridge, then just before you need it you bring it to the boil and continue the recipe.

Nutrition Facts : Calories 313.1, Fat 16.3, SaturatedFat 9.8, Cholesterol 114.3, Sodium 790.9, Carbohydrate 16.8, Fiber 3, Sugar 2.7, Protein 16

Ingredients

150 g prawns, raw
170 g crabmeat, tinned, drained
30 g butter
1 onion, diced fine
1 celery rib, diced
1 carrot, diced small
1 cup dry white wine
3 cups water
1 tablespoon rice
400 g crushed tomatoes, tinned
salt and pepper
1/2 cup cream

CREAMY SHRIMP AND CRAB BISQUE

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

Provided by Katrina Berry

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 20m

Yield 6

Number Of Ingredients 10

Creamy Shrimp and Crab Bisque image

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!

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

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5/5 (11)
Category Entree, Soup
Cuisine American, French
Calories 337 per serving

Make quick stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes. Add the bouillon cubes with water and bay leaves. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 15 minutes. Strain the stock into large bowl, discarding the shells. Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
Sauté Shrimp: (Lightly wipe out pot if necessary) Return pot to the stove and melt 1 tablespoon of butter over medium heat. Add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes. Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside – reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
Sauté vegetables: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes. Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
Add thickening agents + wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes. Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.

Crab And Prawn Ravioli In Seafood Bisque Recipes

PRAWN AND CRAB BISQUE

A wonderfully tasty Seafood Soup, Great with a crusty bread roll or for a dinner party. From The Australian Womans Weekly Dinner Party No.2 Cookbook Can be 90% prepared the day before

CREAMY SHRIMP AND CRAB BISQUE

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

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