PRUDHOMME'S SHRIMP MANGO BISQUE
Posted from an online source in response to a recipe request. Very ripe mangoes are important to the quality of the results.
Provided by Molly53
Categories Peppers
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Peel the shrimp and use the shells to make your stock.
- Combine the seasoning mix ingredients in small bowl.
- Combine the onions, bell peppers, and chile peppers; then divide them in half.
- Place half these vegetables in a small bowl near your stove so you can add them quickly in the next step.
- Heat the oil in a heavy 5-quart pot over high heat until it is smoking hot (500°), about 5 minutes.
- Make a roux-add the flour and whisk constantly, making sure that the oil and flour are thoroughly combined, until the roux is a caramel color, about 2 minutes.
- When making a roux, it is very important to keep stirring at all times and to keep all of the flour moving. (If you don't, the flour will burn and the roux will be very bitter-useless. If you see little black specks in the roux, it has burned. If this happens, throw it out, clean the pot and begin again. If your roux seems to be browning too fast, take it off the stove and continue to whisk until it has cooled slightly, then return it to the heat.).
- As soon as the roux is a caramel color, quickly add the combined onions and peppers, and 3 tablespoons of the seasoning mix.
- Keep whisking constantly for about 15 seconds, then remove the pot from the heat and continue to whisk until the roux has cooled down slightly, about 2 minutes. (The roux will continue to darken to a deep brown as you whisk.).
- Return the pot to high heat, add the plantains and stir well to mix them with the roux.
- Cook, stirring frequently, until the plantains take on a slightly darker color, about 4 to 5 minutes.
- Carefully add 4 cups of stock and bring to a boil, whisking frequently and well to dissolve the roux.
- At this point the liquid will have a yellowish-brown color and a soft seafood taste.
- When the mixture boils, scrape the bottom well, then add the remaining vegetables, the remaining seasoning mix, and the remaining 3 cups of stock.
- Cover and return to a boil, then reduce the heat to medium and simmer, uncovering and stirring every few minutes, until the plantains are soft and breaking into smaller pieces, about 12 minutes.
- Whisk in the mango purée, re-cover, increase the heat to high and bring to a full boil.
- Uncover and add the shrimp, re-cover, and bring back to a full boil.
- Cook just until the shrimp are pink, opaque, and plump, about 1 to 2 minutes.
- Stir in the parsley, remove from the heat immediately and serve over rice.
Nutrition Facts : Calories 188.5, Fat 5.7, SaturatedFat 0.8, Cholesterol 71.4, Sodium 326.1, Carbohydrate 26.1, Fiber 2.6, Sugar 12.8, Protein 9.9
SHRIMP AND MANGO TACOS
This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 15 grams, TransFat 0 grams
SHRIMP AND CORN BISQUE
Provided by Marian Burros
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside. To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy. Set aside.
- Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
- Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix, and stir. Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil. Remove from heat, stir in parsley and serve immediately.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1993 milligrams, Sugar 39 grams, TransFat 0 grams
More about "prudhommes shrimp mango bisque recipes"
SHRIMP WITH MANGO & BASIL RECIPE | EATINGWELL
From eatingwell.com
MANGO FOOL SHRIMP BISQUE RECIPE - LOS ANGELES TIMES
From latimes.com
10 BEST PAUL PRUDHOMME RECIPES | YUMMLY
From yummly.com
MANGO SHRIMP - SWEET & SPICY MANGO SHRIMP RECIPE
From runningtothekitchen.com
SHRIMP-AND-CORN BISQUE RECIPE - EMERIL LAGASSE
From foodandwine.com
SHRIMP MANGO BISQUE - TODAY.COM
From today.com
Cuisine AmericanCategory SoupsAuthor Paul Prudhomme
- Because the flavor of the mango is an integral part of this bisque, use the best quality you can find, and be sure that it is very ripe.
- The best mangoes are tree-ripened, but unless you live in Florida, you’re probably not going to find them.
SHRIMP MANGO BISQUE - TODAY.COM
From today.com
Cuisine LatinCategory SoupsAuthor Paul Prudhomme
SHRIMP BISQUE RECIPE: A CREAMY, FANCY SOUP WITH INTENSE FLAVORS
From healthyrecipes101.com
SHRIMP AND OKRA BISQUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OKRA SHRIMP BISQUE - WHO SAID OKRA? - THIS IS HOW I COOK
From thisishowicook.com
CHEF PAUL PRUDHOMME'S LOUISIANA TASTES: EXCITING FLAVORS FROM THE …
From eatyourbooks.com
CREAMY SHRIMP BISQUE RECIPE - CHEF BILLY PARISI
From billyparisi.com
SHRIMP AND OKRA BISQUE - BIGOVEN.COM
From bigoven.com
RECIPES FROM NYT COOKING - RECIPES BY PAUL PRUDHOMME
From cooking.nytimes.com
SHRIMP MANGO BISQUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SHRIMP MANGO BISQUE - TODAY.COM
From today.com
EASY SHRIMP BISQUE - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
You'll also love