Shrimp And Corn Bisque Recipes

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SHRIMP AND CORN BISQUE



Shrimp and Corn Bisque image

Provided by Marian Burros

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

2 teaspoons dry mustard
1 1/2 teaspoons salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons garlic powder
1 1/4 teaspoons onion powder
1/2 teaspoon white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon dried oregano leaves
2 cups evaporated skim milk
6 tablespoons nonfat dry milk
1/4 cup nonfat mayonnaise
1/4 cup nonfat cream cheese
2 1/2 cups chopped onions
4 cups fresh-cut corn (about 6 to 8 ears)
2 cups apple juice
1 cup chopped celery
1 teaspoon minced fresh garlic
1 1/2 cups shrimp or fish stock
1 1/2 pounds medium peeled shrimp
2 tablespoons minced fresh parsley

Steps:

  • To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside. To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy. Set aside.
  • Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
  • Add the celery, garlic, 1/2 cup of the apple juice, 1/2 cup of the stock, and the remaining onions, corn and seasoning mix, and stir. Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil. Remove from heat, stir in parsley and serve immediately.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1993 milligrams, Sugar 39 grams, TransFat 0 grams

SHRIMP-CORN BISQUE



Shrimp-Corn Bisque image

This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque.

Provided by Leslie in Texas

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shrimp
2 tablespoons butter
1/2 onion, diced
1 -2 jalapeno pepper, seeded and minced (optional, but we like them!)
1 stalk celery, diced
2 cups fresh corn kernels or 2 cups frozen corn
1 1/2 tablespoons all-purpose flour
1 (14 1/2 ounce) can chicken broth
1 cup half-and-half
fresh cilantro stem, for garnish

Steps:

  • Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
  • In a large saucepan, melt butter.
  • Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
  • Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
  • Stir in chopped shrimp and saute until just pink.
  • Add all but 1/4 cup corn and saute 30 seconds longer.
  • Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
  • Add broth and half and half.
  • Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
  • Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

Steps:

  • Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
  • Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Shrimp and corn chowder will warm you up!

Provided by DotDot

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
2 leeks (white and pale green parts only), chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
3 cups half-and-half
1 pound potatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 pound cooked shrimp
2 (8 ounce) bags frozen corn
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
  • Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
  • Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

Nutrition Facts : Calories 420 calories, Carbohydrate 40.7 g, Cholesterol 203.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 24.1 g, SaturatedFat 11.4 g, Sodium 366.5 mg, Sugar 4.6 g

SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

Provided by john zelahy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 53m

Yield 4

Number Of Ingredients 11

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
  • Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
  • Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
  • Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
  • Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
  • Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g

QUICK N' EASY SHRIMP AND CORN BISQUE WITH OPTIONAL CRAB



Quick N' Easy Shrimp and Corn Bisque With Optional Crab image

Ready, Set, Cook! Special Edition Contest Entry. This is a quicker version of Corn and Shrimp Bisque. It really doesn't take that long to cook Bisque, unlike what most people would think. It is a great feel good recipe for that cold winter night. The simply potatoes are a main ingredient for speeding the process along. I created it myself and everyone asks for the recipe when i serve it.

Provided by donald_reb

Categories     Crab

Time 45m

Yield 12 + servings, 8-12 serving(s)

Number Of Ingredients 14

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 (15 ounce) cans corn
2 lbs devained fresh shrimp (LA Gulf Shrimp if possible)
16 ounces white lump crab (optional)
2 red bell peppers, diced
1 large onion, diced
3 garlic, chopped
1 bunch green onion, chopped
2 (10 3/4 ounce) cans cream of shrimp
3 -4 cups shrimp stock
1 -2 teaspoon crab boil
Tony Chachere's Seasoning
15 ounces creamed corn
3 -4 cups heavy cream

Steps:

  • Peel and devein shrimp. Place the peelings and heads if you have them, in a stock pot with 4 cups of water to boil and reduce making a stock. In a separate pot saute the fresh seasonings (onions, garlic, red peppers, green onions. When these are soft, add the bag of simply potatoes and 1-2 t crab boil and mash. Saute for apx 10 min til soft. Add Cans of Corn and Cream Corn and saute for apx 5 min until incorporated. Add cans of cream of shrimp soup and incorporate. Next, i may use the hand blender to blend all of the above items. Next add shrimp stock until the consistency of soup and bring to a boil. Add the shrimp and simmer for 5-10 min then add heavy cream. After all ingredients are fully mixed and shrimp are pink add the lump crab meat and season with tonys if necessary until heated and serve with some slivers of green onions on top. ENJOY.

Nutrition Facts : Calories 587.2, Fat 36.3, SaturatedFat 21, Cholesterol 265.5, Sodium 850.8, Carbohydrate 48.4, Fiber 5, Sugar 9.4, Protein 24.1

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Ellen Slaby

Categories     Soup/Stew     Dairy     Potato     Quick & Easy     Shrimp     Corn     Summer     Bon Appétit     Massachusetts

Yield Serves 6 to 8

Number Of Ingredients 11

1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

Steps:

  • Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

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