Corn and Shrimp Bisque

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

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 302
Caloriesfromfat 27 %
Fat 9.1 g
Satfat 4.4 g
Monofat 2.4 g
Polyfat 1.4 g
Protein 34.5 g
Carbohydrate 17.1 g
Fiber 1.8 g
Cholesterol 255 mg
Iron 4.3 mg
Sodium 764 mg
Calcium 136 mg

Ingredients

2 pounds unpeeled large shrimp
4 ears corn
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
1/4 cup dry sherry
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 cup half-and-half

Preparation

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

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

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.

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.

Note:

Lorrie Hulston Corvin,

August 2003
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