SHRIMP & CORN BISQUE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 strips of smoked bacon, chopped
1 c diced yellow onion
1 c diced celery
1 c diced bell pepper
1 T unsalted butter
1 T all-purpose flour
1 T Cajun seasoning (such as Tony Chachere's)
1/2 T hot sauce
4 c half and half
1/4 c sherry or more for depth, optional
2 c fresh-cut corn (or frozen or canned)
1 generous lb small raw shrimp, peeled and deveined
1 T chopped fresh thyme
2 T fresh chopped parsley
Kosher salt
Freshly ground black pepper
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Directions: |
Directions:Cook bacon pieces until browned in large black iron pot over medium-high heat. Place on paper towel to drain.
Pour off all but 1 tablespoon of bacon grease and return to medium-high heat. Add onions, celery, and bell pepper and cook until browned. Reduce heat to low and add butter and flour. Whisk flour rapidly until it blends into the butter and begins to cook (about 2 minutes). Add Cajun seasoning and hot sauce. Add the half and half along with sherry stirring until combined. Add the corn along with the thyme and parsley. Stir and let simmer for 20 minutes until thickened to a bisque-like consistency. Add shrimp during last 10 minutes. Add kosher salt and freshly ground pepper to taste. Add more hot sauce if needed.
Optional garnish: Fine-chopped green onion tops and fine-chopped bacon pieces. Serve with hot French bread. |
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Number Of
Servings: |
Number Of
Servings:Yields 4-6 servings |
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