Shrimp and Corn Bisque
By bbarton81
Ingredients
- * 3 pounds large shrimp, head on
- * 2 tablespoons olive oil
- * Salt
- * Freshly ground white pepper
- * 2 cups chopped onions
- * 1 cup chopped carrots
- * 1 cup chopped celery
- * 1 cup brandy
- * 1/4 cup tomato paste
- * 3 crushed garlic cloves
- * 2 bay leaves
- * 4 sprigs fresh tarragon
- * 4 sprigs fresh thyme
- * 6 black peppercorns
- * Water, to cover (about 1 gallon)
- * 4 ounces butter
- * 4 ounces flour
- * 1 cup chopped onion
- * Salt and pepper
- * 2 cups sweet corn kernels
- * 1 cup heavy cream
- * 2 tablespoons chopped fresh tarragon, for garnish
- * Splash brandy, for garnish
Details
Servings 8
Preparation time 15mins
Cooking time 135mins
Adapted from foodnetwork.com
Preparation
Step 1
Peel the shrimp, reserving the shells. Reserve the shrimp. In a large stock pot, over medium high, heat the oil. Add the shrimp shells. Season with salt and pepper. Saute for 4 minutes. Add the mirepoix. Season with salt and pepper. Saute for 4 to 6 minutes, or until tender. Carefully add the brandy. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes. Strain. In a stock pot over medium heat. Add the butter and flour to make a roux and cook for 3 minutes. Add the onion and cook for 3 minutes, until soft. Season with salt and pepper. Add the corn and saute for 3 more minutes. Whisk in the strained liquid and bring up to a boil. Reduce the heat and simmer for 20 minutes. Season the shrimp salt and pepper. Add to the liquid and cook for 8 minutes. Whisk in the cream. To serve, ladle the soup into each bowl. Garnish with tarragon and a splash of brandy.
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