Thai Shrimp Bisque Recipes

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:

• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.
• Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.
• Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
• Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.

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:

• In a large soup pot, over medium heat, melt butter. Add onion, celery, carrots and garlic. Sautee for about 5 minutes.
• Add wine and water to pot. Cover and simmer for about 20 minutes or until vegetables are soft.
• Pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices. Mix well. Heat through.
• Add the sour cream. Stir well; remove from heat.
• Puree in batches, if necessary in blender or food processor.

Steps:

• To prepare marinade, peel shrimp, reserving shells.
• Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
• To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
• Bring mixture to a boil.
• Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
• Strain mixture through a sieve over a bowl, and discard solids.
• To prepare soup, heat olive oil in a large Dutch oven over medium heat.
• Add onion and celery, and saute 8 minutes or until browned.
• Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
• Bring to a boil.
• Lightly spoon flour into a dry measuring cup, and level with a knife.
• Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
• Add to pan; reduce heat and simmer until thick (about 5 minutes).
• Add shrimp and marinade, and cook 5 minutes.
• Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

Steps:

• In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
• Add green beans and cook 2 minutes.
• Add shrimp and cook until pink, (~5 minutes).
• Top soup with green onions and serve with sliced lime and crusty bread.
• A glass of dry white wine will really make it over the top:).

Steps:

• Prepare rice accordingly and keep warm. Cut tomatoes, remove seeds and dice. Heat oil over medium heat. Add onions, gingerroot and garlic. Cook and stir 2 minutes.
• Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk. Bring to a boil.
• Add tomatoes and shrimp. Reduce heat and simmer, uncovered 3-4 minutes or just until shrimp turn pink. Remove from heat. Ladle soup into bowls and top with hot cooked rice and cilantro.