shrimp corn bisque.

Indulge in the delightful harmony of flavors and textures with our exquisite Shrimp and Corn Bisque. This shrimp corn bisque combines the ocean’s bounty with the sweetness of fresh corn to create a velvety, soul-warming experience that’s perfect for any occasion. Whether you’re looking to impress guests at a dinner party or simply craving a comforting bowl of elegance, this bisque offers a symphony of taste that will leave your taste buds dancing. If you are feeling extra hungry, enjoy this delightful soup with one of these Wagyu Burgers.

At its core, Shrimp and Corn Bisque is a celebration of simplicity and sophistication. Succulent shrimp, known for their tender meat and briny essence, are the stars of this culinary creation. Paired with the natural sweetness of corn, the bisque achieves a harmonious balance that is both savory and rich. This dish encapsulates the essence of fine dining while remaining approachable, making it an excellent choice for both novice cooks and experienced chefs seeking culinary nirvana.

As you embark on the journey of crafting this masterpiece, prepare to immerse yourself in a world of aromas that will fill your kitchen and awaken your senses. The blending of ingredients, the simmering of flavors, and the final silky-smooth texture all come together to showcase the artistry of a well-crafted bisque. Whether you’re seeking solace in a solo meal or aiming to dazzle a gathering of friends and family, our Shrimp and Corn Bisque recipe promises a gastronomic experience that is sure to leave a lasting impression.

Ingredients

  • 6 tablespoons butter (separate into 3 small dishes, 2 tablespoons per dish) If you prefer less salty food, use unsalted butter and add salt to taste, if necessary.
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red onion, sweet onion or shallot (finely diced)
  • ½ teaspoon dried thyme (or 6 sprigs fresh thyme)
  • 2 teaspoon garlic (finely minced or pressed)
  • 1 pound shrimp (meat and shells)
  • 1 cup corn (fresh or frozen – if frozen, defrost and drain water)
  • ½ cup brandy (or 2 shooters)
  • 3 tablespoons all purpose flour
  • 1 tablespoons fish sauce (optional)
  • 1 cup heavy cream
  • 2 cups water
  • 3 teaspoon Old Bay seasoning
  • fresh ground black pepper (Optional)
  • 1 teaspoon paprika (Optional)  For pink (shrimp) colored sauce.
  • sliced jalapeño and crispy bacon (Optional Garnish)

Instructions

  • Finely chop onion. Set aside in small bowl.
  • Finely mince garlic or press through garlic press. Set aside in small bowl.
  • Remove shrimp from tails and set in separate bowls (keep shrimp tails).
  • In large sauté pan, heat oil and butter over medium to medium/high heat. When oil and butter are hot (about 1-2 minutes),add onion and thyme.
  • Sauté until onion is soft (about 2-3 minutes). Add garlic, sauté about 1 minute.
  • Add shrimp cook until both sides turn pink(about 1-2 minutes). You can add an additional 1-2 tablespoons of butter or oil if needed. Remove cooked shrimp and set aside on plate.
  • Add shrimp tails and sauté for 1-2 minutes. You can add an additional 1-2 tablespoons of butter or oil if needed.
  • Add brandy and allow alcohol to cook off (evaporate). It should be hot and sizzling when you add it. Cook for another1-2 minutes.
  • Using kitchen tongs, remove shrimp tails.
  • Add flour and old bay seasoning, stir until thoroughly combined (should not be clumpy).
  • Slowly pour in heavy cream, stirring as you pour. Once cream comes to a boil, drop to medium and simmer.
  • Add corn and cooked shrimp. Simmer until sauce is slightly thickened (1minute or so). Be careful not to burn. If it is cooking too quickly, add some of your water (about ¼ cup or so).
  • Add water and continue to simmer until soup is slightly thickened (note: it won’t be super thick but will thicken as it cools slightly). Add fish sauce is desired.
  • Add any fresh black pepper to taste. Add paprika if you would like an enhanced pink/red color to the shrimp and corn bisque.
  • Note: If you wish to make a chowder, add pre-cooked diced potatoes and simmer until desired thickness is reached. The starch from the potatoes will thicken the soup more. This is personal preference.