Shrimp And Corn Bisque
Luxurious, shrimp and corn bisque. It's a big hug in a bowl, full of corn, shrimp and crab in every bite. Ready in 30 minutes or less and insanely easy to make!
Ingredients
- 3 tbsp unsalted butter (*see notes)
- 2 garlic cloves, minced
- 3 tbsp chopped yellow onion
- 4 tbsp chopped celery (*plus more for garnish*)
- ½ cup corn kernels (*see notes)
- 3 tbsp all purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 tsp creole seasoning blend (*see notes, use more as needed)
- 2 cup milk (*see notes)
- 1 cup heavy whipping cream
- ½ lb large cooked shrimp
- ½ lb crabmeat, imitation
- 4 tbsp sherry wine
- 3 tbsp chopped parsley
- 4 tbsp chopped celery
- chopped jalapeños
Directions
- 1
Melt the butter in a dutch oven or large saucepan over medium-low heat; add the chopped onion and celery. Sauté, stirring, until tender, about 2 minutes. Add in garlic.
- 2
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Add in seasonings and tomato paste.
- 3
Slowly stir the milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes. Add in the heavy cream
- 4
If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan. I enjoy doing it this way best!
- 5
Stir in the cooked shrimp, shredded crab, corn kernels and sherry. Bring it to a simmer. Taste and add more creole seasoning if desired. Serve hot, garnished with parsley and additional chopped celery and corn.
- 6
If you have raw shrimp, you will need to clean and shell it. Next heat 1 tbsp of oil in a sauté pan. Add shrimp to the pan once it's hot, on medium/high heat. Add a pinch of salt & pepper to the shrimp. I like to add a dash of cayenne pepper for heat, but that’s up to you! Cook for about 4 minutes on each side and then set the shrimp aside until the recipe calls for it.