Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Lorrie Hulston Corvin
Recipe by Cooking Light August 2003

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

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Directions

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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.

  • 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.

Nutrition Facts

302 calories; calories from fat 27%; fat 9.1g; saturated fat 4.4g; mono fat 2.4g; poly fat 1.4g; protein 34.5g; carbohydrates 17.1g; fiber 1.8g; cholesterol 255mg; iron 4.3mg; sodium 764mg; calcium 136mg.
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