Quick N' Easy Shrimp and Corn Bisque With Optional Crab

Total Time
45mins
Prep 15 mins
Cook 30 mins

Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.

Ingredients Nutrition

  • 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 2 (15 ounce) cans corn
  • 2 lbs devained fresh shrimp (LA Gulf Shrimp if possible)
  • 16 ounces white lump crab (optional)
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 3 garlic, chopped
  • 1 bunch green onion, chopped
  • 2 (10 3/4 ounce) cans cream of shrimp
  • 3 -4 cups shrimp stock
  • 1 -2 teaspoon crab boil
  • Tony Chachere's Seasoning
  • 15 ounces creamed corn
  • 3 -4 cups heavy cream

Directions

  1. Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.