Creamy Shrimp and Corn Bisque (Print Version)
# Ingredients:
01 -
3 tbsp unsalted butter.
02 -
2 garlic cloves, minced.
03 -
3 tbsp chopped yellow onion.
04 -
4 tbsp chopped celery, plus more for garnish.
05 -
1/2 cup corn kernels.
06 -
3 tbsp all purpose flour.
07 -
1/2 tsp salt.
08 -
1/2 tsp black pepper.
09 -
1 tbsp tomato paste.
10 -
1 tsp creole seasoning blend.
11 -
2 cups milk.
12 -
1 cup heavy whipping cream.
13 -
1/2 lb large cooked shrimp.
14 -
1/2 lb imitation crabmeat.
15 -
4 tbsp sherry wine.
16 -
3 tbsp chopped parsley.
17 -
Chopped jalapeños (optional).
# Instructions:
01 -
Melt butter in a dutch oven over medium-low heat. Add onion and celery, cook for 2 minutes until soft. Add garlic.
02 -
Blend flour into the butter and vegetables, cook while stirring for 2 minutes. Add seasonings and tomato paste.
03 -
Slowly stir in milk, cook until thickened about 3 minutes. Add heavy cream.
04 -
Optional: puree soup in blender or food processor, then return to pot.
05 -
Add shrimp, crab, corn, and sherry. Simmer and taste for seasoning. Garnish with parsley, celery, and corn.
# Notes:
01 -
For raw shrimp: clean and shell, then cook in oil over medium-high heat with salt, pepper, and optional cayenne for 4 minutes per side.
02 -
Olive oil can replace butter.
03 -
Fresh or frozen corn work equally well.
04 -
Any milk type works (skim, 1%, 2%).
05 -
If no creole seasoning, use fish seasoning or mix paprika, garlic, onion, and thyme.