Rich Shrimp Bisque (Print Version)
# Ingredients:
01 -
4 ears of corn.
02 -
1 onion.
03 -
2 stalks celery.
04 -
½ pound bacon.
05 -
8 tablespoons of butter.
06 -
¼ cup of sherry cooking wine.
07 -
½ bell pepper, any color.
08 -
½ cup of all-purpose flour.
09 -
2-4 green onions.
10 -
4 cups of shrimp broth.
11 -
1 bunch of fresh parsley.
12 -
4 cloves of garlic.
13 -
1 ½ cups of water.
14 -
2 cups of heavy cream.
15 -
1 ½ pounds of medium, raw shrimp.
16 -
1 tablespoon of Cajun spice mix.
# Instructions:
01 -
Slice the parsley, green onions, celery, and bell pepper into fine pieces. Cut the bacon into bits. Peel and remove veins from shrimp, then toss with Cajun seasoning. Chop the onion and garlic, and use a knife to cut corn off the cobs.
02 -
Put bacon pieces in a Dutch oven and cook on medium heat until they're crispy, about 8 minutes. Leave behind just 1 tablespoon of the leftover grease.
03 -
Throw in the onion, celery, and bell pepper to the bacon bits. Stir and cook for 5 minutes. Add garlic, then stir for another minute.
04 -
Pour in the cooking wine and scrape the bottom of the pot to loosen brown bits. Simmer for 1-2 minutes to let the flavors blend.
05 -
Drop in butter, stirring until melted. Sprinkle the flour and mix. Cook for about 5 minutes until the mixture turns a golden shade.
06 -
Add the shrimp broth and water slowly while whisking. Stir in half the green onions and parsley. Let it boil and then simmer uncovered for 20 minutes. Skim off the fat as needed.
07 -
Add in the peeled shrimp, corn kernels, heavy cream, and the rest of the green onions and parsley. Cook for about 5 minutes until the shrimp turns pink.
08 -
Taste it and tweak the seasoning if needed. Serve warm with a handful of fresh herbs, if you like.
# Notes:
01 -
Homemade shrimp broth makes the flavor amazing.
02 -
If using unpeeled shrimp, buy 2 pounds.
03 -
You can swap the shrimp stock for chicken or veggie broth if needed.