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.

Yield: 6 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 27%
  • Fat: 9.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.5g
  • Carbohydrate: 17.1g
  • Fiber: 1.8g
  • Cholesterol: 255mg
  • Iron: 4.3mg
  • Sodium: 764mg
  • Calcium: 136mg

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

  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.
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