Shrimp-Corn Bisque

"This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque."
 
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Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
  • In a large saucepan, melt butter.
  • Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
  • Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
  • Stir in chopped shrimp and saute until just pink.
  • Add all but 1/4 cup corn and saute 30 seconds longer.
  • Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
  • Add broth and half and half.
  • Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
  • Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.

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Reviews

  1. This was DELICIOUS. I used a can of diced tomatoes instead of broth, but I'm sure the broth is great, too. I did use small shrimp as that was what I had. I used about 1/2 cup of half and half and a cup of milk. This was fresh-tasting and rich, a super company meal because it goes together so quickly and is SO yummy. Salad and rolls complete this satisfying meal!
     
  2. Wow! Thanks, Leslie. I made it with fat-free half-and-half as you suggested, and it was just marvelous. Instead of jalapenos, I added a couple of teaspoons of hot sauce, and it was a great addition. Love this soup!
     
  3. This was quite good! I increased the recipe, adding a can of creamed corn and another can of broth, and about 4-5 potatoes (peeled, diced, and cooked; I pureed the creamed corn and about 1/3 of the potatoes with a little of the broth and added it to the soup that way). I also used fresh parsley instead of cilantro, with a dash of nutmeg and a bay leaf. Yum!
     
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Tweaks

  1. This was quite good! I increased the recipe, adding a can of creamed corn and another can of broth, and about 4-5 potatoes (peeled, diced, and cooked; I pureed the creamed corn and about 1/3 of the potatoes with a little of the broth and added it to the soup that way). I also used fresh parsley instead of cilantro, with a dash of nutmeg and a bay leaf. Yum!
     
  2. This was DELICIOUS. I used a can of diced tomatoes instead of broth, but I'm sure the broth is great, too. I did use small shrimp as that was what I had. I used about 1/2 cup of half and half and a cup of milk. This was fresh-tasting and rich, a super company meal because it goes together so quickly and is SO yummy. Salad and rolls complete this satisfying meal!
     

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