For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
br>Mix in most of shrimp (reserve 6 for garnish).
Pour soups and milk in a 2-quart saucepan and stir over medium heat
until blended.
Add shrimp and seasonings.
Stir and heat until bubbly.
o 20 minutes.
Mix shrimp bisque with an equal amount of
In microwave-proof bowl, add margarine, onion, celery, garlic and 1/2 cup bell pepper; saute.
Stir.
Cook slowly with top on, stirring often.
Add 1 1/2 cups water, 2 cups
chicken broth and 1 can shrimp bisque.
Cook 20 minutes.
Blend cornstarch with cold water.
Add shrimp.
Cook 15 minutes.
Serve over rice.
Serves 6 or 8.
OTE #1).
Stir in shrimp, sherry, lemon juice + hot pepper
Prepare frozen shrimp according to package instructions. (Make sure the tail shells are completely removed).
Puree shrimp in food processor until smooth, remove shrimp and combine with tomato soup and heavy cream in a heavy saucepot, simmer 5 minutes over medium heat.
Sprinkle soup with herbs and pepper, serve.
ake about 3 quarts.
Bisque:
In a large heavy
utter and melt. Add the shrimp shells, shallots, celery, carrots, parsley
.Add the garlic and shrimp shells and cook for 2
Rinse shrimp and set them aside.
Melt 2 tablespoons of the butter in large saucepan.
Saute carrots and onion until tender; add bay leaf, thyme, wine and shrimp.
Cook just until shrimp turn pink, about 30 minutes.
Drain shrimp into a bowl, reserving liquid.
Melt remaining 6 tablespoons butter in same saucepan; stir in flour.
Cook, stirring constantly, until bubbly.
Add reserved shrimp liquid to saucepan along with salt, paprika and milk, stirring constantly until thickens.
Chop shrimp and add to bisque.
ver medium heat. Stir in shrimp shells; cook, stirring, until shells
Combine all soups; bring to a boil.
Add cream, shrimp and sherry.
Serves 4 to 6.
Can also use crabmeat or imitation crabmeat with the shrimp to make Seafood Bisque.
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.
utter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables
Melt butter in large saucepan.
Add mushrooms, onion and garlic and saut 5 minutes or until tender.
Add flour to sauce, stirring until mixture is smooth.
Cook over medium heat, stirring constantly 1 minute.
Gradually add chicken broth and cook, stirring constantly until mixture is thickened and bubbly.
Add shrimp.
Reduce heat and simmer 3 minutes, stirring often.
Stir in wine, whipping cream and parsley.
Cook until thoroughly heated, stirring often.
Can be served as a bisque or over angel hair pasta.
Saute the onion& celery in the butter until the onion is translucent.
Stir in the flour, dill, salt, garlic, Worcestershire sauce, and pepper.
Add milk, stir until mixed well, cook until thickened.
Flake the salmon and stir into the bisque, add shrimp.
Heat through.
Season to taste.
Serve with two slices of lemon floating on top.
Pull heads off shrimp.
In 4 quart saucepan
veggies are soft.
Add shrimp at the end and cook