Corn and Shrimp Bisque
Nothing goes to waste in this recipe, since the shrimp shells and corn cobs make a delicate stock for the soup.
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
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
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Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.
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Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.
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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.
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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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