Creamy Shrimp Bisque (Print Version)
# Ingredients:
01 -
½ pound bacon.
02 -
1 onion.
03 -
½ bell pepper (any color).
04 -
2 stalks celery.
05 -
4 cloves garlic.
06 -
¼ cup sherry cooking wine.
07 -
8 tablespoons butter.
08 -
½ cup flour.
09 -
4 cups shrimp stock.
10 -
1 ½ cups water.
11 -
2-4 green onions.
12 -
1 bunch fresh parsley.
13 -
1 ½ pounds medium raw shrimp.
14 -
1 tablespoon cajun seasoning.
15 -
4 ears of corn.
16 -
2 cups heavy cream.
# Instructions:
01 -
Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels. Chop bacon. Peel and devein shrimp, season with cajun seasoning.
02 -
Cook bacon in dutch oven until crispy, about 8 minutes. Leave 1 tablespoon of grease.
03 -
Sauté onion, bell pepper, and celery with bacon for 5 minutes. Add garlic and cook 1 minute.
04 -
Add sherry wine to deglaze pot, scraping bottom. Simmer 1-2 minutes.
05 -
Add butter and flour. Cook 5 minutes until flour darkens, stirring constantly.
06 -
Whisk in stock and water. Add half parsley and green onions. Boil then simmer 20 minutes uncovered. Skim fat.
07 -
Add shrimp, corn, cream, and remaining herbs. Simmer 5 minutes until shrimp are pink.
08 -
Adjust seasoning to taste. Serve hot with optional herb garnish.
# Notes:
01 -
Use fresh shrimp stock for best flavor.
02 -
For head-on shrimp, get 2 pounds.
03 -
Can substitute stock with chicken or vegetable broth.