Shrimp-and-Corn Bisque

Name: Shrimp-and-Corn Bisque
Total time: 120 min
Ingredients: 2 tablespoons extra-virgin olive oil; 3 pounds large shrimp (—shelled and deveined, shells reserved); 3 carrots (cut into 1/2-inch dice); 3 celery ribs (cut into 1/2-inch dice); 3 onions (cut into 1/4-inch dice); Kosher salt and freshly ground pepper; 1 cup brandy; 0.25 cup tomato paste; 6 whole black peppercorns; 4 tarragon sprigs (plus 2 tablespoons chopped leaves); 4 thyme sprigs; 3 garlic cloves (smashed); 2 bay leaves; 10 cups water; 1 stick unsalted butter; 0.5 cup all-purpose flour; 4 cups corn kernels (from 6 ears); 1 cup heavy cream

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(438)

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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. Warming Soup Recipes

By

Emeril Lagasse

Updated on June 9, 2017

Shrimp-and-Corn Bisque — Photo: © Quentin Bacon

Active Time:

1 hrs 10 mins

Total Time:

2 hrs

Yield:

8 to 10

Ingredients

2 tablespoons extra-virgin olive oil
3 pounds large shrimp (—shelled and deveined, shells reserved)
3 carrots (cut into 1/2-inch dice)
3 celery ribs (cut into 1/2-inch dice)
3 onions (cut into 1/4-inch dice)
Kosher salt and freshly ground pepper
1 cup brandy
¼ cup tomato paste
6 whole black peppercorns
4 tarragon sprigs (plus 2 tablespoons chopped leaves)
4 thyme sprigs
3 garlic cloves (smashed)
2 bay leaves
10 cups water
1 stick unsalted butter
½ cup all-purpose flour
4 cups corn kernels (from 6 ears)
1 cup heavy cream

Directions

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.
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.