#DELICIOUS RECIPES WITH SHRIMP FREE#

You can use these to create delicious lunches or dinners or make incredibly cute and appetizing starters or snacks. Been thinking about making some shrimp etouffee.Frozen shrimp is one of the best discoveries since fire! It takes all the time and effort out of shrimp-based recipes, and you can simply defrost and use them! Okay, so now I want to use up some of that extra rice. I keep surprising myself when I come up with ideas like adding the frozen shrimp and pureeing them. I’ve always thought of myself as just an average/okay cook. I’ve never been a very good rule follower. Then I used the immersion blender to puree everything including the shrimp. Per your instructions I let everything simmer for about 30 minutes. I also added about a half a cup of frozen peeled and deveined shrimp. I added all your ingredients into the stock (carrots, onions, celery, rice, etc.). I used low sodium vegetable stock for the broth. I did something a little different to make my seafood stock for the recipe. Call me crazy but I ended up using your Shrimp Bisque recipe to make Crab Bisque, using canned crab. After dinner, our son and his wife used the immersion blender to make milkshakes – LOL. The soup turned out awesome!!! Everyone enjoyed their meal. Hello Robin, I bought an immersion blender and used long grain rice.

#DELICIOUS RECIPES WITH SHRIMP FREE#

If you don’t have shrimp stock and don’t care to make it (even though it’s really easy! See my recipe here), feel free to substitute a store-bought shellfish stock, such as Better Than Boullion’s Lobster Base, just be sure to taste the soup before adding the salt (you’ll certainly want to add less than what’s called for in this recipe).Īnd if you are so fortunate as to find yourself with a lobster, a pot, and a couple of hours to kill, you could use this recipe to make a lobster bisque (substituting lobster, obviously) to rival Abbott’s (but you’ll still have to go to the Connecticut shore for the view, the weather, and the perfect, buttery hot lobster roll.) Puree the broth with the rice just before adding the cream. This very simple shrimp bisque recipe uses the traditional method of thickening the seafood stock with rice. In doing my research for this post, I found a surprising number of recipes that refer to this traditional thickening method in their headnotes, only to provide instructions for a soup thickened with a butter-flour roux.

The word bisque derives from the french bis cuites or “twice cooked.” What makes a bisque a bisque?Ī traditional bisque uses rice to thicken the broth. Then you cook the shellfish a second time by steeping it with other ingredients. To make a traditional bisque, you first sautee shellfish (shrimp, lobster, crab, or crayfish) shells in butter. What is shrimp bisque?īisque is a soup of French origins. So shrimp bisque with a side of crusty sourdough bread seemed like a reasonable substitute. The view of sailboats coming and going in Long Island Sound is the perfect backdrop for tucking into a buttery hot lobster roll and a bowl of creamy lobster bisque.īut here I was in the chilly Bay Area, with shrimp and shrimp stock. I found myself dreaming of sitting outside at Abbott’s in Noank, Connecticut, on a warm mid-August afternoon. So there I was, with a pile of peeled and deveined shrimp and a pot of shrimp stock. As I mentioned yesterday, I was working on an assignment for a client that required me to make a large pot of shrimp stock. Last week, as I was toiling away in my home office on a typically cool and foggy Bay Area Fall day, a hankering for shrimp bisque struck me. It’s easy to make, but the flavor and texture are divine. Shrimp bisque is a simple soup rich with the flavor of sweet shrimp, thickened with rice, and enriched with heavy cream.

Delicious recipes with shrimp