I showed him this one. He said that he would make it for Monday. I thought it was a little labor intensive but he said it was fine. He said the hardest part of the recipe was not throwing the shrimp shells in the trash. And that a lot of bowls were involved.
He added some more sherry to get it more bisque-y tasting. It was really good. Would have again.
We had with Basic Beer Cheese Bread.
Corn and Shrimp Bisque
Photo by ALB |
Yield: 6 servings (serving size: 1 1/4 cups)
Ingredients
2 pounds unpeeled large shrimp
4 ears corn
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
1/4 cup dry sherry (used 1/3 C)
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 cup half-and-half
Preparation
Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.
Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.
Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.
Melt butter in a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; cook 2 minutes, stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.
Nutritional Information
Calories: 302; Calories from fat: 27%; Fat: 9.1g; Saturated fat: 4.4g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.4g; Protein: 34.5g; Carbohydrate: 17.1g; Fiber: 1.8g; Cholesterol: 255mg; Iron: 4.3mg; Sodium: 764mg; Calcium: 136mg
Cooking Light AUGUST 2003
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