Corn & Shrimp Bisque | Recipes

Corn & Shrimp Bisque

Recipe - Frankston #713

Corn & Shrimp Bisque

Prep Time45 Minutes

Servings6

Cook Time135 Minutes

Ingredients

2 Tbs unsalted butter

4 cloves garlic, minced

2 Tbs tomato paste

1/4 cup dry sherry (optional)

3 cups seafood or fish stock

2 cups heavy cream or half-and-half

1 (15 oz) can diced tomatoes, drained

1 Tbs crab boil seasoning

2 cups red potatoes, medium diced

2 ears of corn, cut into 2-inch sections

salt and pepper, to taste

1 lb medium shrimp, peeled and deveined

chopped fresh parsley, for serving

toasted bread or croutons, for serving

Directions

Melt butter in a small skillet over medium heat. Add garlic. Sauté until soft, about 2 minutes. Add tomato paste. Stir to melt and coat the garlic. Let caramelize for a couple of minutes. Add the sherry, and let it reduce by half.
Add the ingredients from the skillet to a slow cooker. Stir in the stock, cream, diced tomatoes, crab boil seasoning, potatoes and corn. Cover, and cook on high for 2 hours or on low for 4 hours. Taste for seasoning. Adjust, as necessary, with salt and pepper. Add the shrimp. Cook for 15 more minutes on high until the shrimp are pink and cooked through.
To serve, ladle into bowls. Garnish with parsley, and serve with toasted bread.

Nutritional Information

Per Serving: Calories: 300, Fat: 15 g (8 g Saturated Fat), Cholesterol: 135 mg, Sodium: 820 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 16 g.

45 minutes

Prep Time

135 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

2 Tbs unsalted butter

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.49 was $5.99$1.37 each

4 cloves garlic, minced

Not Available

2 Tbs tomato paste

Not Available

1/4 cup dry sherry (optional)

Not Available

3 cups seafood or fish stock

Not Available

2 cups heavy cream or half-and-half

Not Available

1 (15 oz) can diced tomatoes, drained

Brookshire's Diced Tomatoes - 14.5 Ounce

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$0.99 was $1.49$0.07/oz

1 Tbs crab boil seasoning

Zatarain's Preseasoned Crab Boil - 4 Ounce

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$1.39$0.35/oz

2 cups red potatoes, medium diced

Not Available

2 ears of corn, cut into 2-inch sections

Not Available

salt and pepper, to taste

Not Available

1 lb medium shrimp, peeled and deveined

Not Available

chopped fresh parsley, for serving

Not Available

toasted bread or croutons, for serving

Not Available

Nutritional Information

Per Serving: Calories: 300, Fat: 15 g (8 g Saturated Fat), Cholesterol: 135 mg, Sodium: 820 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 16 g.

Directions

Melt butter in a small skillet over medium heat. Add garlic. Sauté until soft, about 2 minutes. Add tomato paste. Stir to melt and coat the garlic. Let caramelize for a couple of minutes. Add the sherry, and let it reduce by half.
Add the ingredients from the skillet to a slow cooker. Stir in the stock, cream, diced tomatoes, crab boil seasoning, potatoes and corn. Cover, and cook on high for 2 hours or on low for 4 hours. Taste for seasoning. Adjust, as necessary, with salt and pepper. Add the shrimp. Cook for 15 more minutes on high until the shrimp are pink and cooked through.
To serve, ladle into bowls. Garnish with parsley, and serve with toasted bread.