Shrimp and Corn Bisque.
Ingredients.
2 Pounds unpeeled large shrimp
4 Ears of Corn
Cooking Spray
2 cups Onion; course chop
5 Cups water
1 bay leaf
1 sprig Thyme
1 Tablespoons Butter
2 Tablespoons Tomato Paste
1/4 cup dry sherry
3 Tablespoon AP Flour
1 1/4 teaspoon salt
1/4 teaspoon white pepper
1 Cup Half and Half
Directions.
1. Peel and devein shrimp. Reserve shells. Course chop shrimp, cover and chill.
2. Remove kernels from ears of corn to measure 2 cups. Reserve cobs.
3. Heat stockpot coated with cooking spray. Add shrimp shells and onions to pan and sauté 5 minutes or until shells turn pink.
4. Add corn cobs, water, by leaf, and thyme. Reduce heat and simmer 30 minutes.
5. Drain shrimp stock through sieve and reserve stock, disregard solids.
6. Melt butter in large skillet over medium heat; Add corn kernels, cook 2 minutes.
7. Add Tomato Paste and cook 2 minutes, stirring constantly.
8. Whisk sherry and flour together to form a slurry and add slurry to skillet and cook 1 minute, whisking constantly.
9. Add shrimp stock, salt, pepper, and simmer 4 minutes or until bisque thickens.
10. Add shrimp and cook 3 minutes or until shrimp is done.
11. Stir in the Half and Half and serve immediately.
Subject: Week #60 
Sat Mar 21, 2009 8:15 am
