Recipe

Shrimp Corn Bisque Recipe

	Lonnstrom / All my dishes 2 years, 8 months ago From emiril lagasse. You can make the stock in advance and freeze until needed/wanted. Prep:80m Cook:30m Servings:810	Lonnstrom
	soup bisque shrimp corn chowder

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Ingredients

2 T olive oil

3 lbs large shrimp (shelled, deviened, -shells reserved)

3 carrots (1/2 inch diced)

3 celery ribs (1/2 inch diced)

3 onions (1/2 inch diced)

salt/pepper

1 c brandy

1/4 tomato paste

6 peppercorns

4 tarragon sprigs, and 2 chopped leaves

4 thyme sprigs

3 garlic cloves (smashed)

2 bay leaves

10 c water

1 stick butter

1/2 c flour

4 cups corn (canned or 6 ears)

1 c heavy cream

Directions

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

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Comments

debra47 2 years, 7 months ago said:
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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