Shrimp and Corn Bisque

Shrimp and Corn Bisque
Adapted from foodnetwork.com
Shrimp and Corn Bisque

PREP TIME

15

minutes

TOTAL TIME

135

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

135

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

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

Directions

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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