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Corn and Shrimp Bisque Recipe

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This recipe for Corn and Shrimp Bisque is from The Rohrback Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds unpeeled large shrimp
4 ear fresh corn
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 Tbsp. butter
2 Tbsp. tomato paste
1/4 cup dry sherry
3 Tbsp. all-purpose flour
1 1/4 tsp. salt
1/4 tsp. white pepper
1 cup half and half - optional
Directions:
Directions:
Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill

Remove kernels from ears of corn and set aside. Reserve the corn cobs

Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink Add corn cobs, water, bay leaf and thyme; bring to boil. Reduce heat and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids

Melt butter in an a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; cook 2 minutes stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently.

Add shrimp, cook 3 minutes or until shrimp are done. If using half and half, stir in and serve soup immediately
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
About 1 hour
Personal Notes:
Personal Notes:
Nothing goes to waste in this recipe, since the shrimp shells and corn cobs make a great flavourful stock for the soup.

1/2 and 1/2 adds richness, but the soup is wonderful without it as well.

 

 

 

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