Shrimp corn bisque is a creamy and flavorful soup that is perfect for a quick and easy meal. This dish is made with simple ingredients that can be found at most grocery stores, and it can be prepared in under an hour. The combination of shrimp, corn, and bisque creates a delicious and satisfying soup that is sure to please everyone at the table. Additionally, the soup can be customized to fit your dietary needs, as it can be made with different types of milk, cream, and vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB
Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.
Provided by donald_reb
Categories Crab
Time 45m
Yield 12 + servings, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.
Nutrition Facts : Calories 587.2, Fat 36.3, SaturatedFat 21, Cholesterol 265.5, Sodium 850.8, Carbohydrate 48.4, Fiber 5, Sugar 9.4, Protein 24.1
SHRIMP, CORN & CRAB BISQUE
One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.
Provided by Sherrybeth
Categories Crab
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.
- Add the flour and cook briefly (about 2-3 minutes.
- Add the milk, shrimp stock (see below), bay leaf, corn and seasonings.
- Cook on low heat for 10-15 minutes stirring occasionally.
- Add the shrimp and crab meat and cook for another 15 minutes on low heat.
- Add the Accent and thyme and cook for an additional 10 minutes.
- Serve hot.
- FOR SHRIMP STOCK:.
- When you peel the boiled shrimp, keep the shells and boil in 3 cups of water with 2 tablespoons of Tony's Seasoning.
- Cook for 10 minutes after water comes to a boil. Using a fine strainer, pour the stock into a large bowl. Throw shells away.
- Use the stock in your bisque.
Nutrition Facts : Calories 296.4, Fat 10.5, SaturatedFat 5.9, Cholesterol 137.9, Sodium 856.7, Carbohydrate 27.2, Fiber 2, Sugar 3.3, Protein 25.2
NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)
You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.
Provided by Kikimony
Categories Crab
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
- Add flour and whisk until white roux is achieved- DO NOT BROWN.
- Add stocks, seafood seasoning and crabboil stirring while adding.
- Bring to a low boil, then simmer and cook for 30 minutes.
- Add heavy cream, green onions and parsley and cook for 5 minutes.
- Add crabmeat and shrimp.
- Season to taste, simmer for 3-5 more minutes.
- You may add cornstarch dissolved in little water if you prefer this thicker.
SHRIMP-CORN BISQUE
This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque.
Provided by Leslie in Texas
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
- In a large saucepan, melt butter.
- Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
- Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
- Stir in chopped shrimp and saute until just pink.
- Add all but 1/4 cup corn and saute 30 seconds longer.
- Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
- Add broth and half and half.
- Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
- Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.
CORN, CRAB AND SHRIMP BISQUE
Steps:
- 1. Slice onion and saute' in the butter until transluscent. 2. Add crab meat and shrimp. Cook until thawed. 3. Add canned soup and corn. 4. Lower heat and stir in Half & Half. 5. Cook slowly on medium heat until heated through, stirring frequently.
SHRIMP AND CORN BISQUE
Provided by Marian Burros
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside. To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy. Set aside.
- Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
- Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix, and stir. Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil. Remove from heat, stir in parsley and serve immediately.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1993 milligrams, Sugar 39 grams, TransFat 0 grams
SHRIMP AND CORN BISQUE
Steps:
- 1. Heat the olive oil in a large heavy-bottomed pan. Add the onion and cook over low heat for 6-10 minutes until soft 2. Meanwhile, melt the butter or margarine in a medium-size saucepan. Add the flour and cook for 1-2 minutes, stirring. Stir in the stock and milk, bring to a boil, and cook for 5-8 minutes, stirring frequently. 3. Cut each shrimp into 2-3 pieces. Add to the onion with the corn kernals and dill or thyme and cook for 2-3 minutes. Remove from heat. 4. Stir the sauce mixture into the shrimp and corn mixture. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup and stir well. Season with salt and hot-pepper sauce to taste. 5. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently. 6. Ladle into warm soup bowls and serve hot, garnished with sprigs of dill.
SHRIMP & CORN BISQUE
Steps:
- Melt butter in saucepan, med. heat. Saute onion, garlic and bell pepper, 5 mins. Add shrimp and cook until pink, about 5 mins. Add cream cheese and stir until melted. Stir in rotel, corn, basil, milk and black and red pepper. Turn down heat, simmer 10 mins. Taste, add salt and adjust spices. Add green onions and serve.
Tips:
- For a richer flavor, use shrimp stock or fish stock instead of water.
- Add a splash of white wine or dry sherry to the soup for an extra layer of flavor.
- If you like a creamy soup, stir in some heavy cream or half-and-half at the end of cooking.
- For a smoky flavor, roast the corn on the cob before adding it to the soup.
- Garnish the soup with fresh herbs, such as chives, parsley, or cilantro.
Conclusion:
Shrimp corn bisque is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its combination of sweet corn, succulent shrimp, and creamy broth, this soup is sure to be a hit with the whole family. Whether you serve it as a starter or a main course, shrimp corn bisque is a great way to enjoy the flavors of summer.
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