Yield
6 servings (serving size: 1 1/4 cups)

Nothing goes to waste in this recipe, since the shrimp shells and corn cobs make a delicate stock for the soup.

How to Make It

Step 1

Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.

Step 2

Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.

Step 3

Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.

Step 4

Melt butter in a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; 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 4 minutes 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.

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