Shrimp and Corn Bisque

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Emeril's Ultimate Buffet

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
2 hr 0 min
Level:
--
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 15 min

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Ingredients

3 pounds large shrimp, head on
2 tablespoons olive oil
Salt
Freshly ground white pepper
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup brandy
1/4 cup tomato paste
3 crushed garlic cloves
2 bay leaves
4 sprigs fresh tarragon
4 sprigs fresh thyme
6 black peppercorns
Water, to cover (about 1 gallon)
4 ounces butter
4 ounces flour
1 cup chopped onion
Salt and pepper
2 cups sweet corn kernels
1 cup heavy cream
2 tablespoons chopped fresh tarragon, for garnish
Splash brandy, for garnish

Directions

Peel the shrimp, reserving the shells. Reserve the shrimp. In a large stock pot, over medium high, heat the oil. Add the shrimp shells. Season with salt and pepper. Saute for 4 minutes. Add the mirepoix. Season with salt and pepper. Saute for 4 to 6 minutes, or until tender. Carefully add the brandy. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes. Strain. In a stock pot over medium heat. Add the butter and flour to make a roux and cook for 3 minutes. Add the onion and cook for 3 minutes, until soft. Season with salt and pepper. Add the corn and saute for 3 more minutes. Whisk in the strained liquid and bring up to a boil. Reduce the heat and simmer for 20 minutes. Season the shrimp salt and pepper. Add to the liquid and cook for 8 minutes. Whisk in the cream. To serve, ladle the soup into each bowl. Garnish with tarragon and a splash of brandy.

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Comments & Reviews

recipe Shrimp and Corn Bisque
Jordan Pineville, PA 03-01-2009
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Easy and Good
Rated: 5 stars out of 5

This recipe was great. I used shrimp with Cajun spice to give the bisque a bit of spice, and it worked out great.
recipe Shrimp and Corn Bisque
Anonymous 04-21-2008
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Incredibly good
Rated: 5 stars out of 5

This bisque was so delicious and relatively easy to make considering all the steps. I didn't have brandy and substituted... white wine and it was still wonderful. Also, I used half and half to make it a little healthier. Delish!Read more
recipe Shrimp and Corn Bisque
Joanna Mandeville, LA 07-04-2007
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Good But Watery
Rated: 3 stars out of 5

This recipe was delicious. We didn't use head-on shrimp but the soup still had plenty of flavor. The only thing I would do... differently is add less water. The recipe says to fill your pot until the ingredients are covered (about 1 gallon) but I would cut it down to 1/2 or 3/4 gallon.Read more
recipe Shrimp and Corn Bisque
TAMBERLY GRAYSON, GA 06-27-2007
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excellent
Rated: 5 stars out of 5

I served this dish at a party and it turned out great.It was easy,quick and delicious.
recipe Shrimp and Corn Bisque
Anonymous 02-14-2007
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my husband's favorite
Rated: 5 stars out of 5

My husband has raved about this dish to everyone he knows. I'm making it for him for Valentines Day!
recipe Shrimp and Corn Bisque
Robin St. Simons Island, GA 01-23-2007
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Fabulous
Rated: 5 stars out of 5

Didn't use head-on shrimp for the stock and substituted half and half for the heavy cream. The bisque was absolutely... delicious.Read more