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creamy shrimp and corn bisque

Creamy Shrimp and Corn Bisque

Creamy shrimp bisque with bits of corn and plump shrimp.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6 people
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 quart water
  • shells of 2 lbs of shrimp
  • 1 tbsp oil
  • 1/2 onion finely chopped
  • 2 stalks celery finely chopped
  • 2 carrots peeled and finely chopped
  • 1 clove garlic
  • 1 tbsp tomato paste
  • 1/4 cup white wine
  • 1 tbsp Penzey's seafood base
  • 1 quart low sodium chicken broth
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Lawry's seasoned salt
  • 1 pinch saffron
  • 1/2 cup heavy cream
  • 2 ears corn corn kernels cut
  • 1 stalk celery finely chopped; reserve for later
  • 1 lb shrimp rough chopped

Method
 

  1. Peel shrimp. Save shrimp shells for the shrimp broth. Put away 1 lb of shrimp for later use and set aside 1 lb of shrimp for the bisque.
  2. Heat 1 quart of water until boiling. Add in shrimp shells. Boil on medium high for 30 minutes.
  3. Place a large stockpot on high heat. Add in oil. Add in onion, the 2 stalks of finely chopped celery, and carrots and saute 5 minutes. Add in garlic and tomato paste. Saute 1 more minute.
  4. Then add in white wine and seafood base. Mix well for 1 minute. Then add chicken broth and seafood base. Add in shrimp stock, chicken stock, Old Bay seasoning, Lawry's seasoned salt, and saffron. Simmer for 20 minutes until vegetables are completely softened.
  5. Blend the soup in a blender until completely smooth. Then add in heavy whipping cream. Place in corn and simmer for 8 minutes. Then add shrimp and cook for 5 minutes until just cooked through. Add the 1 stalk of finely chopped celery. Adjust for seasoning and serve immediately.