New Orleans Shrimp Squash Bisque Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
• Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

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 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.