Smoked Chicken And Shrimp Bisque Recipes

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:

• Place the chicken parts in a plastic bag and pour in salad dressing. Let marinate, covered, in the refrigerator for 2 to 3 hours.
• Remove the chicken from the plastic bag and coat with the spice rub. Place the chicken into a preheated 250 to 300 F degree smoker and cook for 2 to 3 hours, depending on the type and size of the chicken pieces.
• Once the internal temperature of the chicken reaches 180 degrees F, or the juices run clear, the chicken is finished cooking and ready to serve. Enjoy!

Steps:

• Peel shrimp and cut chicken into 1 inch cubes.
• Combine garlic, onion powder, cumin and melted butter.
• Marinate shrimp and chicken while preparing grill.
• String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken.
• Turn once or twice while cooking and baste often with remaining marinade.

Steps:

• In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

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.