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.
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Ermias Birhane
[email protected]I've made this bisque several times and it's always a winner! It's so easy to make and it's always a crowd-pleaser. I highly recommend this recipe.
Swalleh Hassan
[email protected]This bisque was a bit too rich for my taste. I think I would have preferred it with a lighter broth.
junaid bin Muhammad Rizvi Artist & Singer
[email protected]I made this bisque for a potluck and it was a huge success! Everyone loved it. The only thing I would change is to add a little more salt and pepper to taste.
Bilkis Begum
[email protected]This is my go-to recipe for shrimp corn bisque. It's always a hit with my friends and family. The broth is creamy and flavorful, and the shrimp and corn are cooked perfectly. I highly recommend this recipe!
Shane Feeney
[email protected]I'm not a big fan of seafood, but this bisque was surprisingly good! The shrimp were tender and flavorful, and the corn added a nice sweetness. I would definitely recommend this recipe to anyone, even if they're not a fan of seafood.
Amie Louise
[email protected]This bisque was so easy to make and it tasted delicious! I used fresh shrimp and corn from my garden, and it really made a difference in the flavor. I will definitely be making this again!
William Haynes
[email protected]I followed the recipe exactly, but my bisque turned out bland and watery. I'm not sure what I did wrong.
Homer Tercero
[email protected]This was a great recipe! I made it for a party and everyone loved it. The bisque was creamy and flavorful, and the shrimp and corn were cooked perfectly. I would definitely recommend this recipe.
Kim Yerin
[email protected]I was a bit disappointed with this bisque. The broth was thin and lacked flavor, and the shrimp were overcooked. I think I'll try a different recipe next time.
Ana Moreno
[email protected]This bisque was amazing! The shrimp and corn were cooked perfectly, and the broth was creamy and flavorful. I loved the addition of the bacon and herbs. Will definitely be making this again soon.
Mubiru Bosco
[email protected]Easy to make and delicious! I used frozen corn and shrimp, and it still turned out great. I served it with a side of crusty bread for dipping, and it was the perfect comfort food for a cold night.
melinda mckay
[email protected]This shrimp corn bisque was a hit with my family! It was creamy, flavorful, and packed with shrimp and corn. I added a little extra cayenne pepper for a bit of spice, and it was perfect. Will definitely be making this again!