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Corn and Shrimp Bisque Recipe

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This recipe for Corn and Shrimp Bisque, by , is from Brignac Family Gatherings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaclyn Brignac
Added: Wednesday, January 11, 2017


3 cups whole kernel corn (frozen)
2 pounds shrimp (peeled, deveined, and boiled)
1 pound jumbo lump crab meat (optional)
1 cup butter
1 Cup chopped onions
1 Cup chopped celery
1/2 Cup chopped red bell pepper
1/4 Cup diced garlic
1 Cup flour
2 & 1/2 quarts water
1 pint heavy whipping cream
1/2 Cup sliced green onions
1/2 Cup chopped parsley
Salt and pepper to taste

In a 10 quart stock pot, melt butter over medium high heat. Add corn, onions, celery, bell pepper, and garlic. Sauté 5 to 10 minutes or until vegetables are wilted. Add flour using a wire whisk, stir until white roux is achieved. Do not brown. Add water, one ladle at a time, stirring consistently until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, green onions, parsley, and boiled shrimp and continue cooking an additional three minutes. Gently fold in lump crabmeat, being careful not to break lumps. Season to taste using salt and pepper. Can be served over white rice. Enjoy!

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