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Corn and Shrimp Bisque

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.


  • 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

Nutrition 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

How to Make It

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

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

  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.

  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.