"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.

Broccoli and Crab Bisque Recipe

Prep: 5 min. Cook: 30 min.
Yield: 5 Servings53035
1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked
In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving. Yield: 5 servings.

Nutritional Facts1 serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Broccoli and Crab Bisque in Bountiful Harvest Cookbook , p51

Butternut Bisque Recipe (Cream Soup)

Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans.[1] It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques (though this is, by definition, incorrect, as this would make them cream soups).
Prep: 70 min. Cook: 25 min.
Yield: 10 Servings
3-1/2 pounds butternut squash, peeled, seeded and cubed
1 cup sliced carrots
1 medium tart apple, peeled and chopped
1/2 cup chopped shallots
2 tablespoons olive oil
3 large tomatoes, seeded and chopped
4 cups chicken broth
1-1/4 cups half-and-half cream
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3/4 cup frozen corn, thawed
2 tablespoons minced chives
Sour cream and additional chives, optional
In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.

Nutritional Facts1 serving (1 cup) equals 170 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 757 mg sodium, 26 g carbohydrate, 6 g fiber, 4 g protein.

Originally published as Butternut Bisque in Test Kitchen Favorites 2004 , p76