Photo: Shrimp and Corn Bisque Recipe
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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By danielled107
on May 08, 2013
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Love Loved this recipe! im from Louisiana and loved the bold flavor. I added a little tonys and hot sauce for an extra kick. The recipe call for about a gallon of water but i would do a little less. I doubled this recipe for co workers and non was left at the end and everyone was asking for the recipe. Def. two thumbs up!
By sparkler8666_81...
Wayland, MI
on December 17, 2012
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GREAT Recipe! I didn’t add the corn, just wanted a shrimp bisque. No brandy so I used vermouth. The shrimp flavor in the broth wasn’t strong enough as a result. Took another lb of shrimp shells and "toasted" them in grapeseed oil. To lighten this for my sis (it was her birthday and she's very health conscious I used half-n-half instead of cream & reduced it by pouring it over the extra shrimp shells & boiling for about 5 minutes, then added it to the broth, squeezing out every drop of flavor from those shells. It totally did the trick; great shrimp flavor! Didn’t add onions to the roux, but chopped scallions to garnish. I modify Emeril's Bayou Blast with a little less cayenne, black pepper, thyme and oregano & a little more garlic. I seasoned the shrimp liberally with it before adding them into the pot, & used a touch more on the top with scallions for garnish... it looked very pretty and gave it that Emeril’s "bam!" My sisters said this was the best bisque ever. Emeril rocks! :
By jzotter0_11703225
Pineville, PA
on March 01, 2009
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This recipe was great. I used shrimp with Cajun spice to give the bisque a bit of spice, and it worked out great.
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