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Shrimp Corn Bisque Recipe

Ingredients

How to make it

  • In large soup pot, heat oil
  • add reserved shells and cook over moderate heat until they turn pink (about 4 minutes)
  • add carrots, celery, 1/3 of onions, season with salt/pepper
  • cook until tender (about 5 minutes)
  • slowly add brandy and cook until reduced to 2 tablespoons (about 4 minutes)
  • sire in tomato paste and cook until veggies are coated (about 2 minutes)
  • add peppercorns, tarragon, thyme, garlic, bay leaves and water and bring to simmer
  • cook until shrimp broth is flavorful and reduced to 8 cups (about 45 minutes)
  • strain into large bowl and discard solids
  • Wipe out soup pot, add butter and melt over moderate heat
  • stir in flour, cook, stirring for about 3 minutes
  • add remaining onions and corn
  • cook until softened (about 5 minutes)
  • bring to simmer and cook over moderately low heat about 15 minutes
  • raise heat to moderate, add shrimp and cook about 3 minutes
  • stir in cream and season with salt/pepper
  • serve in bowls with shopped tarragon

Reviews & Comments 1

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  • debra47 17 years ago
    Sounds wonderful. Relieved to see that it calls for canned corn as I wouldn't be able to get decent fresh ears of corn here in the summer.
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lonnstrom Albany, NY

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