Creamy Shrimp and Corn Bisque
Creamy shrimp bisque with bits of corn and plump shrimp.
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
Instructions
- 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.
- Heat 1 quart of water until boiling. Add in shrimp shells. Boil on medium high for 30 minutes.
- 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.
- 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.
- 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.