Shrimp and Corn Bisque

Served around 10 for appetizer.

For the Bisque:

2 lbs. Medium-Large Shrimp(heads on), peeled and roughly chopped
1/2 onion, diced small
2 ribs celery, chopped small
1/3 green bell pepper, diced small
3 cloves garlic, minced
4 cups of stock(see below)
2-3 cups of milk(not sure how much I used, probably 3)
4 ears of fresh sweet corn(cut off the cob)
4 tbsp flour
2 tbsp Tomato Paste
Couple dashes of Cayenne pepper and White pepper
1 tbsp Hot Sauce(use more for desired spiciness)
1 tbsp fresh Parsley, chopped
4-5 leaves fresh Basil, chiffonade(thin strips)
6 tbsp Butter
S/P
1 tbsp Vermouth(if you have it)
1/2 tbsp Brandy(if you have it)
2 Green onions(slice green tops for garnish)

Before you begin making the bisque, the stock and corn should be ready. You can grill the corn while the stock is simmering. Grill the corn on high on all sides for a couple minutes per side, or until the kernels just start to get grill marks. Once sligtly charred all around, wrap in foil and finish cooking for about 15 minutes on the grill(turned down to medium). Cut the corn kernels of the cobs and reserve for the bisque.

1. Put the butter in a large pot over medium heat. Once melted, add celery, onion, and bell pepper. Saute for 3-4 minutes, or until the vegetables begin to soften. Add the cayenne/white pepper.
2. Add the minced garlic and saute for another minute.
3. Add the tomato paste and saute for another minute.
4. Add the flour and saute for another minute.
5. Add the vermouth and brandy, if using, and start stiring together, cooking for about 30 seconds.
6. Add the stock and milk, stiring the flour/vegetable mixture to incorporate into the liquid. Add a little S/P and the hot sauce.
7. Bring up to a low simmer for about 5-10 minutes. Then add in the corn and fresh herbs. Bring back to a simmer.
8. Once back to a simmer, add the shrimp. Bring to a simmer for about 1 minute, then take the pot off the heat. Keep covered for about 10 minutes, allowing shrimp to finish cooking. Taste, and add S/P or hot sauce as desired. Top with sliced scallions when serving.


For the Stock:

Shells and Heads from the Shrimp
1/2 onion, roughly chopped
1 carrot, roughly chopped
2 ribs celery, roughly chopped
3-4 cloves garlic, smashed and peeled
8 cups water
2 bay leaves
2 sprigs of thyme
2 sprigs of parsley
1 sprig of basil
1/2 tbsp whole black peppercorns
2 tsp salt
Dash of cayenne and paprika
EVOO

1. Peel the shrimp, reserving the heads and shells.
2. In a stockpot, heat a couple tbsp EVOO over medium high heat. Put shrimp heads and shells in. Saute for 2-3 minutes.
3. Then put in the onion, celery, carrot, and garlic. Sprinkle with the dashes of cayene and paprika. Continue to saute for another couple minutes.
4. Add water, herbs, peppercorns, and bay leaves.
5. Cover pot with the lid cracked open. Simmer for an hour to an hour and a half, until the liquid has reduced by about 40%.
6. Once stock is ready, strain using a mesh strainer. Set the stock aside for the bisque.
(I had about 5 cups of stock, but used about 4-4 1/2 cups, leaving the stuff that settled in the bottom out of the soup. This can help avoid sand/grit that wasnt strained out from ending up in the bisque)