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Tag: Shrimp

  • Shrimp Bisque

    Shrimp Bisque

    This shrimp bisque recipe is as easy as it is elegant!

    Made from a tomato and veggie base, aromatic herbs, and tender shrimp, this rich and creamy soup is a perfect starter or light main dish.

    It’s ready to enjoy in no time!

    a bowl of shrimp bisque with shrimp and chives on top

    Homemade Shrimp Bisque

    • Seafood bisques are tasty ‘retro recipes’ worth perfecting since they are so fancy and easy to make!
    • Ready in about 30 minutes, shrimp bisque is perfect as a special occasion soup but can also be served as a creamy bowl of comfort on a chilly day!
    • Serve this extra-rich and creamy shrimp bisque in smaller portions or bowls because a little goes a long way!

    Shrimp Bisque vs Shrimp Chowder

    Most bisque soups are smooth from pureed vegetables and supercharged with flavor best served in smaller portions.

    Chowders on the other hand, contain chunky bits of vegetables like potatoes, carrots, mushrooms, or meat and can be eaten in larger portions.

    half and half , broth , thyme , white wine , garlic , onion , bay leaf , celery , carrot , shrimp and tomato paste with labels to make Shrimp Bisque

    Ingredients for Shrimp Bisque

    Shrimp – Use fresh or frozen large or medium shell-on shrimp. Save the shells for the broth.

    Broth – Seafood or chicken broth can be used and is infursed with flavor from the shrimp shells. The veggies add flavor while cream adds richness and body to the broth.

    Sauteed Veggies – Onions, celery, and carrots (known as a mirepoix) provide the flavor base for many recipes. Leeks can be used in place of the onions.

    Variations – Use any variety of seafood like shrimp, crab, salmon, clams, or even lobster. Cook the shrimp with a pinch of Cajun seasoning in Step 2 for a little zesty heat.

    How to Make Shrimp Bisque

    This shrimp bisque recipe is as easy as it is elegant!

    1. Cook Shrimp: In a medium pan, cook shrimp in butter and set aside.
    2. Prepare broth: Add the broth ingredients to the shrimp shells in a medium pot and boil for a few minutes and then let rest before straining (per recipe below).
    3. Cook the bisque: Cook onions, celery, and carrots until tender. Simmer with broth and seasonings until tender and then blend until smooth.
    4. Finish and serve: Stir in the cream and simmer a few minutes. Add chopped shirpm and serve.

    Storing Shrimp Bisque

    Make up to a day ahead and the flavors will continue to blend! Store shrimp bisque in a covered container for up to 4 days.

    Shrimp bisque can be frozen for up to 3 months in a zippered bag. Reheat fresh or frozen bisque slowly on medium heat, stirring constantly to prevent it from separating.

    More Seafood Soup Recipes

    Did your family love this Shrimp Bisque? Leave us a rating and a comment below!

    a bowl of shrimp bisque with shrimp and chives on top

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    Shrimp Bisque

    A creamy and flavorful biqsue recipe with a rich broth and lots of shrimp.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Author Holly Nilsson

    • Peel the shrimp and reserve the shells.

    • In a medium saucepan, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 3 to 4 minutes or until cooked through. Transfer shrimp to a bowl.

    • Add the white wine to the saucepan and let simmer for 2 minutes. Add the broth, bay leaf, and shrimp shells and bring to a simmer for 5 minutes, turn the heat off and cover. Let rest 15 minutes. Strain and reserve the broth.

    • Meanwhile, in a medium saucepan, melt 3 tablespoons of butter over medium head. Add the onions, celery, and carrot and cook until tender without browning, about 5 to 7 minutes. Add the garlic and cook for 1 minute more.

    • Add the shrimp broth, tomato paste, thyme leaves, salt, and pepper to taste and simmer uncovered for 25 minutes or until thickened.

    • Puree the soup with an immersion blender until smooth. Stir in the cream and simmer 5 minutes more.

    • Finely chop the shrimp and add it to the bisque. Garnish with chopped chives if desired.

    Leftover bisque can be stored in an airtight container in the fridge for up to 3-4 days. Reheat slowly on the stovetop, stirring constantly so bisque doesn’t separate. 

    Calories: 382 | Carbohydrates: 13g | Protein: 28g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 248mg | Sodium: 1196mg | Potassium: 719mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3458IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Seafood, Soup
    Cuisine American
    easy to make Shrimp Bisque in bowls
    a bowl of shrimp bisque with shrimp and chives on top shown with a title
    creamy Shrimp Bisque in the pot with a title
    Shrimp Bisque in the pot and plated with a title

    Holly Nilsson

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  • Shrimp Zucchini Stir Fry

    Shrimp Zucchini Stir Fry

    If you like stir fry, you’ll love this shrimp zucchini pasta recipe!

    Light and fresh, this stir fry recipe has a colorful rainbow of veggies mixed zucchini pasta and tender shrimp in a tangy sauce!

    plated Shrimp Zucchini Pasta

    This post is sponsored by Walmart and SheKnows Media.

    Easy Shrimp Stir Fry

    • This dinner is made in just one skillet, which means less mess and fewer dishes.
    • Using ready-made spiral zucchini noodles and pre-shredded carrots makes prep extra fast.
    • Low carb and loaded with veggies and protein, shrimp zucchini pasta is a guilt-free dish that even the kids will love!
    Green Giant Veggie Spirals package

    Ingredients for Shrimp Zucchini Pasta 

    Zucchini Spirals – Purchase frozen zucchini pasta spirals to keep prep extra fast, you can find them in the frozen food aisle. If you can’t find them in the frozen food section, make homemade zucchini noodles in place.

    Vegetables Choose colorful and crunchy veggies like bell peppers and carrots. To keep it lower in carbs, omit the carrots and replace them with broccoli or cauliflower florets, mushrooms, shredded cabbage, or Brussels sprouts.

    Shrimp Use medium sized shrimp, 41-50 or 51-60 shrimps per pound, depending on where you get them. They’re bite-sized, quick to cook, and easy to eat. You can substitute thinly sliced chicken in place.

    Stir Fry Sauce This simple sauce is made from ingredients that are likely already in the pantry and refrigerator. Adjust the amount of sugar or add some extra sriracha for some heat. In a pinch, a bottle of stir-fry or teriyaki sauce will work.

    Toppings Top this shrimp zucchini pasta with some sesame seeds, chopped scallions, or crushed peanuts.

    Shrimp Stir Fry with Zucchini Noodles in a pan

    How to Make Shrimp Zucchini Pasta

    This one-skillet dinner comes together in minutes!

    1. Prep zucchini spirals according to the package directions and set them aside.
    2. Cook shrimp until they’re just pink and set them aside.
    3. Sauté veggies until softened, and then add ginger and garlic.
    4. Add the sauce along with the shrimp and zucchini and cook until thickened.

    Storing Leftovers

    • Keep shrimp zucchini pasta in a covered container in the refrigerator for up to 3 days.
    • Reheat on the stovetop and add a dash or two of soy sauce or sriracha to refresh the flavors.

    More Delicious Stir Fry Recipes

    Have you tried this Shrimp Stir Fry with Zucchini Noodles? Leave a comment and rating below!

    plated Shrimp Zucchini Pasta

    5 from 22 votes↑ Click stars to rate now!
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    Shrimp Stir Fry with Zucchini Noodles

    Fresh shrimp, tender-crisp veggies and spiral cut zucchini noodles stir fried in a spicy sauce!

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    • Prepare zucchini pasta according to package instructions by either microwaving, boiling, or steaming. When finished cooking, drain well and set aside.

    • Meanwhile, heat 1 tablespoon of olive oil in a separate large pan or wok over medium heat. Add shrimp in a single layer and cook on both sides until pink (about 2-3 minutes). Transfer shrimp to a separate bowl and set aside.

    • Add remaining 1 tablespoon of olive oil to the pan and add red pepper strips and carrot. Cook until softened (about 5 minutes).

    • Add minced ginger and garlic and cook until fragrant (about 30 seconds).

    • In a small bowl, whisk together ingredients for sauce (chicken broth, soy sauce, brown sugar, corn starch, Sriracha, and sesame oil) and set aside.

    • Return cooked shrimp and zucchini noodles to the pan and pour prepared stir fry sauce evenly over all ingredients.

    • Stir well and increase heat to high. Cook until sauce is thickened.

    • Serve topped with sesame seeds and/or scallions, if desired.

    • Green Giant makes beet, carrot, and butternut squash veggie noodles that can be used as an alternative to zucchini spirals.
    • If zucchini spirals aren’t available in the frozen food section, you can make your own with this easy zoodles recipe. 

    Calories: 151 | Carbohydrates: 16g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 92mg | Sodium: 924mg | Potassium: 548mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3666IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Entree, Main Course, Seafood
    Cuisine American, Chinese
    pot full of Shrimp Zucchini Pasta with writing
    close up of Shrimp Zucchini Pasta on a plate with writing
    plated Shrimp Zucchini Pasta with a title
    Shrimp Zucchini Pasta cooked in the pot and plated with writing

    Holly Nilsson

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  • This Lowcountry Classic Is My Favorite Weeknight Dinner

    This Lowcountry Classic Is My Favorite Weeknight Dinner

    Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.

    Meghan Splawn

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  • Slapfish Coastal Seafood Kitchen to Introduce New Menu for Fall

    Slapfish Coastal Seafood Kitchen to Introduce New Menu for Fall

    Introducing a Taste of Paradise: Indulge in Our Limited-Time Coconut Shrimp Delights

    Mac Haik Restaurant Group (MHRG), parent company of Slapfish Coastal Seafood Kitchen, introduces a new Limited Time Only menu featuring coconut shrimp. A new Coconut Shrimp Basket and Coconut Shrimp Bowl, two delectable creations that will transport your taste buds to an island paradise, are now available through November 11.

    Mac Haik Restaurant Group (MHRG) and culinary innovation partner The Culinary Edge (TCE) navigated Slapfish towards a delectable strategy for a full suite of upcoming LTOs that will hit restaurants in Fall 2023 through Summer 2024. First docking this Fall, inspired by the flavors of the exotic coconut palm, these dishes showcase a harmonious blend of crispy, yet succulent shrimp and the rich, tropical taste of coconut. For a limited time, seafood enthusiasts and foodies alike will have the opportunity to savor these classic yet contemporary mouthwatering delights.

    **Coconut Shrimp Basket:**

    Dive into a crispy and savory adventure with our Coconut Shrimp Basket. Our chefs at The Culinary Edge have expertly crafted this dish by hand-coating succulent shrimp with a delicate layer of premium coconut. Each bite delivers a satisfying crunchy exterior, unveiling the tender shrimp within. Served alongside a tropical slaw, french fries and mango chili dipping sauce, this entrée is the perfect balance of sweetness and tanginess. Prefer plant-based seafood? We have you covered with our plant-based NEW WAVE shrimp.

    **Coconut Shrimp Bowl:**

    For a further blissed-out experience, the Coconut Shrimp Bowl offers a bright symphony of flavors and textures. Picture a bowl brimming with hand-coated crispy coconut shrimp, nestled atop a bed of fragrant rice and quinoa blend, with tropical slaw, mango chili sauce, pineapple relish, avocado, English cucumber,  sesame soy glaze, and Sriracha mayo this vibrant, balanced, and satisfying meal will transport you to a sun-soaked beach. Are you a plant-based seafood lover? This dish is also available with sustainably sourced Plant-based NEW WAVE shrimp.

    “At Slapfish, we are always exploring innovative ways to delight our guests with extraordinary flavors,” says Dan Anfinson, President. “Our Coconut Shrimp Basket and Coconut Shrimp Bowl capture the essence of a tropical getaway in every bite. It’s a limited-time opportunity for our patrons to experience a culinary vacation right at our tables.” 

    The limited-time Coconut Shrimp offerings will be available at Slapfish Coastal Seafood Kitchen from September 6 through November 11, ensuring that you can savor these bright & summery delightful creations well into the cooler months. These dishes are sure to transport your palate to an other-worldly paradise of flavors.

    Indulge in a taste of paradise – only at Slapfish.

    About Slapfish

    Slapfish is a food truck turned brick-and-mortar, fast-casual seafood restaurant that consists of 16 locations across the U.S. Slapfish has received many awards for culinary innovation and sustainability efforts across the concept including MenuMaster’s Trendsetter Award (2016), Sustainable Operator of the Year from The Buyer’s Edge (2022) and Future 50: Emerging Brands by Restaurant Business (2022). Slapfish is headquartered at Mac Haik Enterprises (MHE) in Houston, Texas. To learn more about Slapfish, please visit www.slapfishrestaurant.com

    About Mac Haik Enterprises LTD (MHE)

    Mac Haik Restaurant Group (MHRG) is a division of Mac Haik Enterprises LTD (MHE), a diversified holding company based in Houston, TX. MHE is a major investor in three rapidly growing fast-casual restaurant brands, Original ChopShop, Slapfish and Due Cucina, and one of the largest franchisees of First Watch Restaurants. MHE also owns Mac Haik Outdoor Media, Mac Haik Hospitality, and Mac Haik Automotive Group which encompasses 23 car dealerships. The 11 affiliated companies of MHE have engaged in the development, ownership and management of commercial real estate and healthcare facilities, asset acquisition and disposition, facilities management, property management, leasing, project management, construction plus janitorial services, as well as hotel ownership. Overall, MHE companies employ over 3,000 employees. To learn more about MHRG, please visit www.machaik-enterprises.com.

    About The Culinary Edge

    The Culinary Edge (TCE) is a San Francisco-based food and beverage innovation consultancy, fusing culinary excellence and human-centered design for a better future. At TCE you’ll find classically trained chefs working alongside designers, brand planners, operational experts, and food anthropologists. The company’s unique 360-degree process has led them to work with ambitious national brands including Starbucks, First Watch, Buffalo Wild Wings, and the launch of TCE’s own brand, Starbird. To learn more about The Culinary Edge and the team, visit www.theculinaryedge.com. Follow The Culinary Edge on LinkedIn for the latest news and trends.

    Source: Mac Haik Restaurant Group (MHRG)

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  • State and US officials tout spending to plug ‘orphan wells’

    State and US officials tout spending to plug ‘orphan wells’

    ATCHAFALAYA NATIONAL WILDLIFE REFUGE, La. — Stacks of valves, networks of pipes and hulking, two-story-tall tanks litter parts of the swampy landscape of Louisiana’s Atchafalaya Basin, rusting relics of sites where oil wells were drilled in the 1970s, an unwanted legacy of the energy industry that has long helped drive the Louisiana economy.

    They are among an estimated 2 million unplugged U.S. “ orphan wells,” abandoned by the companies that drilled them. There are more than 4,500 such wells in Louisiana, according to the state Department of Natural Resources. The owners can’t be found, have gone out of business or otherwise can’t be made to pay in a state where there are decades-long political debates involving legislation and litigation over the environmental effects of oil and gas drilling.

    The Biden administration plans to tackle the problem nationally with $4.7 billion from the bipartisan infrastructure bill passed in late 2021. Administration officials joined their state counterparts in the Atchafalaya National Wildlife Refuge recently to tout the efforts.

    “The state and federal government, we are left to clean them up because of the hazard they present,” Martha Williams, director of the U.S. Fish and Wildlife Service said. She was visiting what is known as the B-5 well site with Thomas Harris, secretary of the Louisiana Department of Natural Resources., and Louisiana Department of Wildlife and Fisheries Secretary Jack Montoucet.

    The abandoned wells can leak oilfield brine and cancer-causing chemicals that are components of crude oil, such as benzene. They also can emit methane, a greenhouse gas that’s 80 times as potent as carbon dioxide.

    In the south Louisiana wetlands, where salty water can exacerbate the deterioration, defunct wells threaten the environmental health of an area that is home to an abundance of wildlife: numerous species of migratory fowl; deer, beaver, bears and a variety of other mammals; the once-endangered alligator among many other reptiles. Coastal wetlands also act as nurseries for Gulf of Mexico crabs, shrimp and other fish species.

    Williams’ agency last year announced it had received more than $13 million of infrastructure bill money to remediate 175 orphaned wells on six national wildlife refuges in Oklahoma and Louisiana.

    Montoucet said the infusion of money to help plug the wells is welcome, but he also pointed to the need for greater oversight by the state.

    “With this new injection of money and addressing the issue that we have, I think we’re on the right path,” Montoucet said. “And from now on, when people come for applications to drill, certainly we’re going to have more regulations in place to ensure that these sites are not left like this.”

    ___

    McGill reported from New Orleans.

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  • House advances giant Texas storm surge project in water bill

    House advances giant Texas storm surge project in water bill

    HOUSTON — Fourteen years after Hurricane Ike ripped through thousands of homes and businesses near Galveston, Texas — but mostly spared the region’s oil refineries and chemical plants — the U.S. House of Representatives voted Thursday to authorize the most expensive project ever recommended by the U.S. Army Corps of Engineers to protect against the next raging storm.

    Ike erased beachfront neighborhoods, causing $30 billion in damage. But with so much of the nation’s petrochemical industry in the Houston-Galveston corridor, it could have been even worse. That close call inspired marine science professor Bill Merrell to first propose a massive coastal barrier to protect against a direct hit.

    Now, the National Defense Authorization Act includes authorizations for a $34 billion plan that borrows from Merrell’s idea.

    “It was quite different than anything we had done in the United States and it took us a little while to come around to it,” said Merrell of Texas A&M University at Galveston.

    The House passed the $858 billion defense bill by a vote of 350-80. It includes major projects to improve the nation’s waterways and protect communities against floods made more severe by climate change.

    Specifically, the vote advances the Water Resources Development Act of 2022. That lays out a sprawling set of policies for the Army Corps and authorizes projects that touch on navigation, improving the environment and protecting against storms. It typically passes every two years. It received strong, bipartisan support and now advances to the Senate.

    The Texas coastal protection project far outstrips any of the 24 other projects greenlit by the bill. There is a $6.3 billion plan to deepen vital shipping channels near New York City and a $1.2 billion effort to raise homes and businesses on the central Louisiana coast.

    “No matter what side of politics you are on, everyone is interested in having good water resources,” said Sandra Knight, president of WaterWonks LLC.

    THE IKE DIKE

    Researchers at Rice University in Houston have estimated that a Category 4 storm with a 24-foot storm surge could damage storage tanks and release more than 90 million gallons of oil and hazardous substances.

    The most prominent feature of the coastal barrier would be floodgates, including some 650 feet wide – roughly the equivalent of a 60-story building on its side – to prevent storm surge from entering Galveston Bay and plowing up the Houston Ship Channel. An 18-mile ring barrier system would also be built along the backside of Galveston Island to protect homes and businesses from storm surge. The plan took six years of study involving roughly 200 people.

    There will also be beach and dune ecosystem restoration projects along the Texas coast. The Houston Audubon Society raised concerns the project would destroy some bird habitat and harm fish, shrimp and crabs populations in the Bay.

    NEXT STEPS

    The legislation authorizes the construction of the project, but funding will remain a challenge — money must still be allocated. The huge cost burden falls heaviest on the federal government, but local and state entities also will have to pitch in billions. Construction could take two decades.

    “It significantly reduces the risk of that catastrophic storm surge event that is not recoverable,” said Mike Braden, chief of the Army Corps Galveston District’s mega projects division.

    The bill also includes a range of policy measures. When future hurricanes hit for example, coastal protections can be rebuilt with climate change in mind. Designers will be able to think about how much seas will rise when they draw up plans.

    “The future for a lot of these communities is not going to look like the past,” said Jimmy Hague, senior water policy advisor at the Nature Conservancy.

    The water resources bill continues a push towards wetlands and other flood solutions that use nature to absorb water instead of concrete walls to keep it at bay. On the Mississippi River below St. Louis, for example, a new program will help restore ecosystems and create a mix of flood control projects. There are also provisions for studying long-term drought.

    There are measures to improve outreach with tribes and make it easier to complete work in poorer, historically disadvantaged communities.

    It can take a long time to study projects, move them through Congress and find funding. Merrell, who will turn 80 in February, said he hopes to see some of the Texas project be constructed but he doesn’t think he’ll be around to see it finished.

    “I just hope the end product comes and it protects my children and grandchildren and all the other citizens of this area,” Merrell said.

    ———

    Phillis reported from St. Louis.

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    The Associated Press receives support from the Walton Family Foundation for coverage of water and environmental policy. The AP is solely responsible for all content. For all of AP’s environmental coverage, visit https://apnews.com/hub/climate-and-environment

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