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Shrimp Bisque

Monday, July 25, 2011

Recipe adopted from Whitney Miller's Modern Hospitality.


4 tablespoons unsalted butter
1/4 cup diced yellow onion
2 garlic cloves, minced
5 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
2 cups heavy cream
1 cup corn kernels
1 1/2 cups drained canned diced tomatoes
1/2 pound andouille sausage, halved lengthwise, cut crosswise into 1/2-inch slices
1 pound medium shrimp, peeled and deveined
2 teaspoons crab boil seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper


Melt the butter in a large saucepan over medium heat.  Add the onion and cook for a few minutes.  Add garlic and cook for another two minutes, and then stir in the flour and cook for one minute (stirring constantly).  While still whisking, add the broth and cream gradually.  Add the corn and canned diced tomatoes and cook over medium heat for 15 minutes.

While the bisque is cooking, cook the sausage in a medium skillet over medium-high heat.  Cook until lightly browned on both sides.  Add the sausage to the bisque, and reduce heat to low and cook for 5 minutes.  Toss the shrimp and crab boil seasoning together in a bowl, and add to the bisque.  Cook another 8 minutes, or until shrimp are cooked.  Remove from heat and cover.

Serve over grits (to stay traditional) or with rice or cornbread.

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