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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

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
3 - 4 ears of 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
Directions:
Directions:
Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.

Remove kernels from ears of corn to measure 2 cups (more is OK); Set aside. Reserve corn cobs.

Heat a stockpot coated with cooking spray over medium-high heat. Add 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 uncovered 15 minutes; cover and simmer additional 15 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.

Melt butter in a large nonstick skillet over medium heat. Add corn kernels. 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 1 minute or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.
Number Of Servings:
Number Of Servings:
6 (1 1/4 cup)
Preparation Time:
Preparation Time:
45 miunutes
Personal Notes:
Personal Notes:
Great light bisque for spring once corn comes into season!

 

 

 

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