My F&W
quick save (...)
Shrimp-and-Corn Bisque
© Quentin Bacon

Shrimp-and-Corn Bisque

  • ACTIVE: 1 HR 10 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 8 to 10
  • MAKE-AHEAD

Emeril Lagasse, star of Food Network's The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup.

  1. 2 tablespoons extra-virgin olive oil
  2. 3 pounds large shrimp—shelled and deveined, shells reserved
  3. 3 carrots, cut into 1/2-inch dice
  4. 3 celery ribs, cut into 1/2-inch dice
  5. 3 onions, cut into 1/4-inch dice
  6. Kosher salt and freshly ground pepper
  7. 1 cup brandy
  8. 1/4 cup tomato paste
  9. 6 whole black peppercorns
  10. 4 tarragon sprigs, plus 2 tablespoons chopped leaves
  11. 4 thyme sprigs
  12. 3 garlic cloves, smashed
  13. 2 bay leaves
  14. 10 cups water
  15. 1 stick unsalted butter
  16. 1/2 cup all-purpose flour
  17. 4 cups corn kernels (from 6 ears)
  18. 1 cup heavy cream
  1. In a large soup pot, heat the oil. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes. Slowly add the brandy and cook until it has reduced to 2 tablespoons, about 4 minutes. Stir in the tomato paste and cook until the vegetables are well-coated, about 2 minutes. Add the peppercorns, tarragon sprigs, thyme, garlic, bay leaves and water and bring to a simmer. Cook until the shrimp broth is very flavorful and has reduced to 8 cups, about 45 minutes. Strain the shrimp broth into a large bowl and discard the solids.
  2. Wipe out the soup pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes. Slowly whisk in the reserved broth. Bring to a simmer and cook over moderately low heat for 15 minutes. Raise the heat to moderate. Add the shrimp and cook until white throughout, about 3 minutes. Stir in the cream and season the soup with salt and pepper. Ladle the soup into bowls, sprinkle with the chopped tarragon and serve.

Suggested Pairing

The full-bodied Chardonnays of California's Central Coast, particularly from the relatively warm vineyards of Santa Barbara County (where wine grapes have been grown since 1782), combine tropical fruit flavors with a silken texture that's an ideal complement to this velvety shrimp bisque.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.