Does anyone have a good recipe for Shrimp or Crab Bisque soup?
Extremely sad
Both are my all time favorite soups, but I can’t find any recipes in the 30+ cookbooks I have. Looked online and they didn’t use fresh ingredients. If you have a tried, tested, and tastes yummy recipe and want to share… I would be extremely grateful! Thanks…. Any recipe will get a thumbs up, best one will get best answer!
Both are my all time favorite soups, but I can’t find any recipes in the 30+ cookbooks I have. Looked online and they didn’t use fresh ingredients. If you have a tried, tested, and tastes yummy recipe and want to share… I would be extremely grateful! Thanks…. Any recipe will get a thumbs up, best one will get best answer!
October 22nd, 2008 at 1:27 pm
I enjoy making both, but are very time consuming. I have all ingredients in my head and will do the best to put in recipe form.
I start with fresh shrimp or crab shells, celery, carrots, onions, bay leaf, pinch of thyme, butter and brandy.
Peel or clean shrimp/crab(3-5lbs)and set aside meat, take the shells and add to diced onions(1cup), diced carrots(1/2 cup) and diced celery(1 cup), sautee with butter(1/ stick)until vegies are translucent.
Deglaze the pan with a cup of brandy, if flame appears wait until it goes out then add water(approx 1 1/2 to 2 gallons of water and 1 can of diced tomatoes. bring to a boil and reduce total ingredients to 1/2 gallon. Add 1 more cup of brandy and 1/2 gallon of heavy cream, reduce by half. Salt, and white pepper to taste and add in cooked meat when served. Enjoy.
October 23rd, 2008 at 10:43 pm
This is a recipe for:
Shrimp and Crab but you could leave one out if you wanted and just substitute with more of the other.
INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 1/2 cups half-and-half cream
1/2 pound medium shrimp - peeled and deveined
1/2 pound pre-cooked crab meat
1/2 cup white wine
DIRECTIONS
In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
October 25th, 2008 at 6:45 am
Shrimp Bisque
1 Tablespoon butter
¼ cup onion, finely diced
¼ cup celery, finely diced
¼ cup carrot, finely diced
1 15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
2 Tablespoons olive oil
1 pound shrimp in the shell
5 cups shrimp stock–or seafood/fish stock
1 cup dry white wine (dry vermouth is excellent)
4 Tablespoons raw rice
2 Tablespoons butter, softened
½ cup heavy cream
salt and pepper
Garnish: reserved shrimp slices, sautéed in Cognac or white wine, tarragon (or other fresh herb), and croûtons (made from thin slices of bread fried in butter until crisp and brown).
In a skillet, sauté the onion, celery, and carrot (called a mirepoix) in the butter for 5 minutes, until the vegetable are soft, not brown. Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.
In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp–about 4-5 minutes. Scrape out of the pan and let cool.
While the shrimp are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 minutes.
Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the cooking soup.
When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot.
Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot stock to completely emulsify them)–and pour them into the pot.
Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve.
When ready to serve, sauté thin bread slices in butter until crisp and brown, then drain. Slice the remaining shrimp lengthwise and briefly sauté them over high heat with the Cognac or wine. Mince the tarragon or other herb finely. Ladle the soup into bowls, top with the shrimp and minced herb, and pass the croûtons separately.
Crab Bisque
1 (10 3/4-ounce) can cream of asparagus soup
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup half-and-half
1/2 pound crab meat, picked free of shells
1/4 cup dry sherry
Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.
Serve with your favorite crackers.
I hope these were helpful,Take Care!!!
October 28th, 2008 at 9:06 am
Go to All Receipes.com and in their search type in ‘Crab bisque. The following is from their web site.
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min
SERVINGS SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 1/2 cups half-and-half cream
1/2 pound medium shrimp - peeled and deveined
1/2 pound pre-cooked crab meat
1/2 cup white wine
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DIRECTIONS
In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!
October 31st, 2008 at 2:24 am
Shrimp Bisque
2 tablespoons unsalted butter
1 onion, finely chopped
1 stalk celery, finely chopped
2 tablespoons all-purpose flour
3 cups chicken stock
3/4 cup tomato puree
1/4 cup dry white wine
1 pound medium shrimp, peeled and deveined
1 1/2 cups milk
1/4 teaspoon freshly grated nutmeg
2 scallions, finely sliced on the diagonal greens included
Salt to taste
Method
Melt butter in a heavy saucepan over medium-high heat. Stir in onion and celery. Cook, stirring, until softened, about 5 minutes. Whisk in flour and cook for 3 minutes, stirring. Flour will brown slightly.
Stir in stock, tomato puree and wine. Bring to a low simmer, and cook, covered, for eight minutes.
Let cool just enough to be workable. Working in batches process soup in a food processor until smooth. Put in a clean saucepan. Turning flame to medium, bring back to a simmer. Stir in shrimp, and simmer, covered for 4 - 5 minutes, or until the shrimp is opaque.
Stir in milk and nutmeg. Cook about 3 minutes, just to heat. Check for seasoning and add salt to taste if necessary. Garnish with scallions.
Serves: 4
Crab (This takes about seven hours)
4 lbs snow crab legs (legs)
4 quarts water
1 small onion, chopped
1 1/2 stalks celery, chopped
2 garlic cloves, quartered
2 potatoes, peeled and chopped (I Use Flour instead!)
1/4 cup chopped fresh Italian parsley
2 teaspoons mustard seeds
1 tablespoon chopped pimiento
1/2 teaspoon fresh coarse ground black pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half-and-half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
salt freshly ground black pepper, to taste
Remove crab meat from the shells and set aside.
Put half of the shells into a large pot with 4 quarts of water over high heat.
Add onion, 1 stalk of chopped celery, and garlic; bring to a boil.
Continue to boil for 1 hour, stirring occasionally, then strain.
Discard the shells, onion, celery and garlic, keeping only the stock.
Measure 3 quarts (12 cups) of the stock into a large cooking pot.
(If you don’t have enough stock, add enough water to make 3 quarts).
Add potatoes and bring mixture to a boil. (Or Flour)
Add 1/2 of the crab and remaining ingredients to the pot and bring to a boil.
Reduce heat and simmer 4 hours, uncovered until it reduces by half and starts to thicken.
Add the remaining crab and simmer for another hour until the soup is thick.
Using the potatoes makes it too much like a chowder so I use flour to thicken it up!
October 31st, 2008 at 2:58 am
Corn and shrimp soup: