Shrimp Corn Bisque
Recipe: #17628
February 26, 2015
Categories: Shrimp, Corn, Fathers Day, Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, more
"This soup is velvety with a strong shrimp flavor which is heavily influenced by a homemade shrimp stock. Well worth the time to make. Recipe from Bertucci's restaurant"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (874 g)
- Calories 423.4
- Total Fat - 16.7 g
- Saturated Fat - 9 g
- Cholesterol - 229.5 mg
- Sodium - 1014.4 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 7.4 g
- Sugars - 11.1 g
- Protein - 27.5 g
- Calcium - 253.8 mg
- Iron - 5.6 mg
- Vitamin C - 92.7 mg
- Thiamin - 0.4 mg
Step by Step Method
TO MAKE THE STOCK
Step 1
Melt 1 tablespoon of butter in a large stock pot over medium high heat. Saute shrimp shells in butter, stirring frequently, until golden (about 4 minutes) add 10 cups water, 2 bay leaves, and celery (the celery that you cut into thirds) bring to a low boil and reduce to simmer for about 25 minutes or until the broth is very fragrant. Add salt and pepper to taste. Place a fine strainer over a large bowl in the sink and strain solids from broth and set broth aside. Discard solids.
Step 2
Rinse stock pot and place back on the stove over high heat.
FOR THE REST OF THE SOUP
Step 3
Add 1 tablespoon of butter, add half of the shrimp to the pot and saute until the center is just white. Remove shrimp from pot and space out on a place to cool. Add one more tablespoon of butter to the pot and repeat the process with the other half of the shrimp.
Step 4
Reduce heat to medium and add the onions, carrots, and celery and saute until translucent, add garlic, remaining bay leaf, thyme and parsley and saute for 3 mins more. Add tomato paste and rice and saute for 3 minutes. Remove pan from the heat and add liquor, place back on the stove and turn heat up to high and boil until the liquor has almost evaporated. Add stock back to pot, bring to a boil and then reduce to a simmer for 25 mins. In the meantime chop half of the shrimp into small, bite sized pieces.
Step 5
After 25 minutes remove the pot from the stove and puree the soup in a blender with cilantro, and the 1/2 of the shrimp you left whole. Return to the pot and add cayenne and cream. Add corn and simmer 5 minutes. Add the chopped shrimp and lime juice and taste for balance, add salt and pepper as needed. Serve topped with cilantro and diced roasted poblano peppers.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, opt for medium-sized shrimp with shells on and heads on if you can find them. You can also use peeled and deveined shrimp, but make sure to reserve the heads and tails for the stock.
- For the corn, try to use fresh corn if possible. If you can't find fresh corn, frozen corn can be used as a substitute.
- Replace the shrimp with scallops - This substitution will give the soup a slightly sweeter flavor, as scallops are a bit milder than shrimp. It is also a great option for those who may have a seafood allergy.
- Replace the Scotch (or vodka) with white wine - This substitution will give the soup a more delicate flavor, as white wine is more subtle than Scotch or vodka. It is also a great option for those who may not want to use alcohol in their recipe.
Coconut Shrimp Bisque Replace the heavy cream with coconut milk and add 1/4 cup of diced green onions. Increase the cayenne pepper to 1 teaspoon. Garnish with diced roasted poblano peppers and toasted coconut flakes.
Roasted Potato Wedges with Garlic and Parsley: This simple side dish is the perfect accompaniment to the Shrimp Corn Bisque. The potatoes are roasted with garlic and parsley, adding a delicious crunch and a hint of flavor to the soup. The potatoes are also a great source of fiber, making this a healthy and satisfying meal.
Grilled Asparagus with Lemon and Parmesan: This light and flavorful side dish is the perfect complement to the Shrimp Corn Bisque. Grilled asparagus is tossed with a little lemon juice and Parmesan cheese for a bright and savory flavor. The asparagus is also a good source of vitamins A and C, making it a nutritious accompaniment to the soup.
FAQ
Q: How much butter is needed for this recipe?
A: 5 tablespoons of unsalted butter are needed for this recipe.
Q: What type of butter should I use?
A: Unsalted butter is best for this recipe. Salted butter can also be used, but you may need to adjust the seasoning.
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Fun facts:
This recipe is inspired by the classic Shrimp Corn Bisque served at Bertucci's restaurant, which has been a popular Italian restaurant chain in the United States since 1981.
Shrimp Corn Bisque is a favorite of celebrity chef Emeril Lagasse, who has been credited with popularizing the dish in the United States. He has featured it on his cooking show and in his cookbooks.