Indulge in the tantalizing flavors of Florida Shrimp Bisque, a culinary masterpiece that captures the essence of the Sunshine State. This creamy and flavorful soup is a symphony of fresh shrimp, succulent vegetables, and aromatic herbs, all simmered to perfection in a rich and velvety broth. As you savor each spoonful, the delicate sweetness of the shrimp dances on your palate, harmonizing with the savory notes of the vegetables and the subtle warmth of the spices. Florida Shrimp Bisque is not just a soup; it's a journey through the vibrant culinary landscape of Florida, a celebration of the state's abundant seafood and fresh produce. From the shrimp caught in the crystal-clear waters of the Gulf of Mexico to the vegetables grown in the fertile fields of the Everglades, every ingredient in this soup tells a story of Florida's rich culinary heritage. Whether you're a seasoned seafood lover or a home cook looking to explore new flavors, Florida Shrimp Bisque is sure to delight your taste buds and leave you craving for more.
**Other Recipes Featured in the Article:**
* **Classic Shrimp Bisque:** A timeless recipe that showcases the classic flavors of shrimp bisque, with a creamy base, tender shrimp, and a hint of sherry.
* **Spicy Shrimp Bisque:** For those who love a little heat, this recipe adds a kick of spice with cayenne pepper and chili powder, creating a bold and flavorful soup.
* **Roasted Red Pepper Shrimp Bisque:** This unique variation incorporates roasted red peppers, adding a smoky and slightly sweet flavor to the soup, making it a delightful twist on the traditional recipe.
* **Seafood Bisque:** For seafood enthusiasts, this recipe expands on the classic shrimp bisque by including a variety of seafood, such as lobster, crab, and mussels, creating a rich and luxurious seafood extravaganza.
* **Vegetarian Shrimp Bisque:** A hearty and flavorful soup for vegetarians, this recipe uses vegetable broth, meaty mushrooms, and a variety of vegetables to create a satisfying and delicious bisque.
SHRIMP BISQUE
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. ;
SHRIMP BISQUE
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
- Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
- Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.
SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 13
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.
Nutrition Facts :
SHRIMP BISQUE II
Wonderful recipe that takes some time to prepare but is the best you'll have! You'll be able to impress your guests with a flambe at a point in the preparation. Adjust the seasonings to your taste.
Provided by AFGLEZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h15m
Yield 15
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, combine 3/4 cup butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Stir in seafood stock and season with salt and pepper. Simmer 15 minutes, then remove from heat and set aside.
- In a large saucepan over medium heat, cook shrimp shells and onion in 1/4 cup butter until onion is translucent. Stir in garlic, paprika and tomato paste and cook until brown. Stir in brandy and light it on fire. Let it simmer until reduced and thickened. Stir in reserved stock, reduce heat and simmer 45 minutes. Strain through a fine mesh or cheesecloth.
- Return strained mixture to a simmer in the saucepan. Pour in cream.
- Dice shrimp and cook until opaque in a medium skillet over medium heat. Stir into soup and simmer 5 minutes. Season with pepper sauce, Worcestershire and Old Bay. Stir in sherry just before serving.
Nutrition Facts : Calories 480.7 calories, Carbohydrate 16.3 g, Cholesterol 190.5 mg, Fat 38 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 22.9 g, Sodium 604.4 mg, Sugar 2.3 g
FLORIDA SHRIMP BISQUE
An easy and tasty Florida favorite.
Provided by Lori Loucas
Categories Cream Soups
Time 30m
Number Of Ingredients 9
Steps:
- 1. Melt butter over medium heat. Add the flour and milk, stirring until smooth.
- 2. In a separate skillet, saute shrimp and onions in olive oil until the shrimp are opaque.
- 3. Add shrimp, salsa, sherry and Worcestershire sauce to the milk/flour mixture, and heat until bubbly.
- 4. Serve sprinkled with grated cheese, if desired. Really good with garlic toast.
Tips:
- Use fresh shrimp for the best flavor. Frozen shrimp can be used, but it will not have the same flavor as fresh shrimp.
- Peel and devein the shrimp before cooking. This will make the soup more enjoyable to eat.
- Sauté the shrimp in butter before adding it to the soup. This will help to bring out the flavor of the shrimp.
- Use a variety of vegetables in the soup. This will add flavor and color to the soup.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld together.
- Serve the soup with a garnish of fresh herbs or a dollop of sour cream. This will add a finishing touch to the soup.
Conclusion:
Florida shrimp bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. The combination of fresh shrimp, vegetables, and herbs creates a flavorful and satisfying soup that is sure to please everyone at the table.
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