Pressure Cooker Shrimp Bisque Recipes

Steps:

• Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.
• In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
• Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.
• Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.

Steps:

• Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
• Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
• Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

Steps:

• In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
• Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
• Repeat with remaining mixture. Sprinkle on Parmesan cheese.
• Optional garnishes: herbs and additional shrimp.

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.

Steps:

• Preheat oven to 375 degrees. Cut 9 shrimp in half lengthwise, and reserve for garnish. Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.
• Meanwhile, heat 2 teaspoons oil in a large pot over medium heat. Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.
• Reduce heat to medium-low. Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes. Add shells, and cook for 2 minutes. Add tomato paste, and cook, stirring often, for 2 minutes. Add Cognac, and simmer until liquid has almost evaporated. Add the water, salt, peppercorns, bay leaf, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes. Uncover, and let cool to room temperature. Discard bay leaf.
• Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.
• Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.) Stir in evaporated milk.
• Heat a medium saute pan over medium-high heat for 2 minutes. Add remaining 2 teaspoons oil. Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Season with pepper. Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
• Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.