Shrimp
Corn, Shrimp, & Crab Bisque

This is really good stuff!  The recipe is best if you use fresh corn but frozen corn works fine. There are two ways of using fresh corn. Boil or grill.

Boil: If you have fresh corn use a knife to remove the kernels from the cobs and boil the corncobs with the shells of the shrimp in a large pot, seasoned with yellow onions, celery, garlic and of a habanero pepper. Then strain the stock through a colander.

Grill: This is faster and you don't need to boil the corn. Place the corn on a hot grill in the husks. Cook for about 8 to ten minutes. The husks will burn around the edges. Remove from the grill and cut the kernels from the cob.

1 cups whole corn kernels
1 lbs shrimp (peeled & headed)
lb
lump crab meat (picked thoroughly)
stick butter
cup chopped onions
cup chopped celery
cup flour
1 quart shellfish & corn cob stock or water
cup half & half
cup sliced green onions
cup chopped parsley
1 tsp salt (I know its a lot but this is a big pot of soup)
tsp pepper or to taste
1 tsp granulated garlic

cooked rice

In a large (1 gallon or bigger) stockpot, melt the butter over medium high heat. Add the onions and celery. Saute until the onions are clear. Using a wire whisk, add the flour and whisk constantly until you make a blond roux. Do not brown. Add the stock, one ladle at a time, and stir well between ladles. The one ladle at a time part is very important. Don't dump all of the stock in at one time or you will have stock and a big glop of roux that will not mix together well. Add the salt, pepper, and garlic powder. Bring to a low boil and reduce to a simmer for 15 minutes stirring constantly.

If you are using frozen corn add it now. If you are using fresh or grilled corn wait. Simmer for 15 more minutes. Add the shrimp, crab, half & half, green onions, parsley (and, if you are using it, fresh corn) and simmer approximately five minutes. Serve over rice in soup bowls.

Home