October 19: National Seafood Bisque Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bisques de Crevettes
Categories: Seafood, Dairy, Potatoes, Vegetables, Breads
Yield: 5 Servings

1 kg (2 lb) live grey shrimps
1 l (2 pt) whole milk
325 g (11 oz) potatoes; peeled,
- diced
200 g (7 oz) tomatoes; peeled,
- diced
2 cl Garlic; peeled, crushed
Salt & pepper
Croutons; to serve

Put everything into a large saucepan and bring to
the boil.

Reduce the heat and simmer, uncovered, for 1 hour

Whiz in a food processor or a liquidiser

Pass through a fine sieve

Serve with croutons fried in a little butter

Serves: 4 - 6

RECIPE FROM: http://www.traditionalfrenchfood.com

Uncle Dirty Dave's Archives

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October 19 - National Seafood Bisque Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheater Lobster Bisque
Categories: Soups, Seafood, Dairy, Wine, Breads
Yield: 2 Servings

6 1/2 oz Can lobster meat
10 3/4 oz Can cream of asparagus soup
10 3/4 oz Can cream of mushroom soup
1 c Light cream (Half & Half)
pn Cayenne pepper
2 tb Dry sherry
2 tb Minced chives

MMMMM---------------------PARMESAN CROUTONS--------------------------
2 c French bread; in 1/4" cubes
2 tb Unsalted butter
1/2 ts Paprika
1/4 ts Salt
1/2 c Parmesan cheese; grated

MAKE THE CROUTONS: Toast french bread cubes in the oven
at 400ºF/205ºC for 10 minutes.

In a saute pan, melt butter.

Add paprika, salt and toasted bread cubes and toss to
coat. Toss with Parmesan.

MAKE THE SOUP: Blend together soups, cream, lobster and
cayenne and bring to a simmer. When soup is hot stir in
wine. Serve with a sprinkling of chives and the Parmesan
cheese croutons.

UDD notes: You can substitute canned crab with very good
results. Minced green onion greens may be substituted
for the chives. Tawny port can substitute for the sherry.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Corn & Crab Bisque
Categories: Seafood, Vegetables, Herbs, Dairy
Yield: 8 Servings

3 tb Butter
3 tb A-P flour
1 tb Oil
1 lg Onion; chopped
1 tb Minced garlic
1 lg Celery rib; minced
Cajun seasoning *
1 c Chicken broth
1 1/2 c Corn niblets; thawed if
- frozen
1 Bay leaf
2 c Milk
2 c Heavy cream
1 ts Liquid shrimp & crab boil
- seasoning
1 lb Fresh lump crabmeat
1/4 c Chopped green onions
1/2 ts Worcestershire sauce
Salt & black pepper
Add'l chopped green onions;
- garnish

* Tony Chachere's (green can) or Louisana Fish Fry
(orange can) or blend your own - UDD

Melt the butter in a small saucepan over medium heat;
then gradually whisk in the flour. Cook 5 to 7 minutes,
whisking constantly, until a golden roux forms; set
aside.

Heat the oil in a Dutch oven over medium heat. Combine
the onion, garlic, and celery and cook 1 minute. Add the
Cajun seasoning to taste. Stir in the broth, corn, and
bay leaf. Bring to a simmer, then pour in the milk,
cream, and liquid crab boil. When the mixture begins to
simmer, reduce heat to low and simmer 7 minutes. Stir in
the roux, 1 tablespoon at a time, blending thoroughly.

Continue to cook, on low heat, whisking until mixture
thickens. Stir in crabmeat, green onions, and
Worcestershire sauce. Simmer 6 to 8 minutes more.

Season with salt and pepper to taste.

Yield: 8 servings

By Jodi Hanlon

RECIPE FROM: https://www.allrecipes.com

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