"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, February 1, 2012

Louisiana Shrimp and Corn Bisque Recipe

Chef Patrick Mould shares his recipe for Louisiana Shrimp and Corn Bisque.
By Staff
Chef Patrick Mould is an expert of Louisiana's Cajun and Creole Cooking, and he shares his know-how through cookbooks, culinary tours and classes, and his show, "Cooking Up A Good Life." Here, he shares his recipe for a traditional Louisiana dish perfect for summer: shrimp and corn bisque.

2 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
¼ cup chopped red bell pepper
1 tablespoon minced garlic
2 cups shrimp stock or chicken broth**
½ cup dry white wine
¾ teaspoon dried thyme
½ cup blond roux (¼ cup vegetable oil and ¼ cup flour)
3½ cups heavy whipping cream
1 cup cooked corn
1 teaspoon salt
1 teaspoon hot sauce
1 pound large shell-on shrimp, peeled and deveined
1 tablespoon chopped parsley
1 tablespoon chopped green onion

 Heat the butter over a low to medium heat in a 4-quart saucepot.
Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.
Add shrimp or chicken stock**, white wine and thyme. Bring to boil.
In a small bowl make blond roux by combining ¼ cup of vegetable oil and ¼ cup flour and stirring until a smooth paste is formed.
Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
Add salt, hot sauce and corn. Simmer 5 minutes.
Stir in shrimp, parsley and green onions.
Simmer for 5 minutes until shrimp are cooked.
Divide into 4-6 large bowls.

** Purchase shell-on shrimp for this recipe save the shells and boil them in just enough water to cover the shells for 15 minutes for a quick shrimp stock. If you can only find peeled shrimp you can also utilize a high quality store bought chicken broth that is low in sodium
You can watch chef Mould make Louisiana shrimp and corn bisque on our YouTube channel.

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