New Orleans Shrimp Squash Bisque Treasure Trove 2 Recipes

Steps:

• Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
• Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
• Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
• Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.

Steps:

• In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots.
• Cook until vegetables are tender; cool and puree in blender.
• Return bisque to stove and add remaining ingredients; bring to boil for 2 minutes, then serve.
• Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.

Steps:

• Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
• Add flour and whisk until white roux is achieved- DO NOT BROWN.
• Add stocks, seafood seasoning and crabboil stirring while adding.
• Bring to a low boil, then simmer and cook for 30 minutes.
• Add heavy cream, green onions and parsley and cook for 5 minutes.
• Add crabmeat and shrimp.
• Season to taste, simmer for 3-5 more minutes.
• You may add cornstarch dissolved in little water if you prefer this thicker.

Steps:

• In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
• Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
• Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
• Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.