Ingredients for Shrimp Corn Bisque
- 1 pound medium or large shrimp, peeled and deveined (reserve 4-6 tails intact)
- 2 tablespoons light butter
- 1 medium onion, chopped
- Jalapeno Pepper
- 2 stalks celery, chopped
- Fresh Corn Kernels
- All Purpose Flour
- Chicken Broth
- 1 cup fat-free half and half
- Fresh Cilantro Stem
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How to Make Shrimp Corn Bisque
- Butterfly the tail-on shrimp (reserve 4-6 for garnish) and chop the remaining shrimp.
- In a large saucepan, melt the light butter over medium heat.
- Add the butterflied shrimp and sauté for 2-3 minutes, until pink and cooked through. Remove with a slotted spoon and set aside.
- Add the chopped onion, chilies, and celery to the saucepan. Sauté for 5-7 minutes, until the onion is tender but not browned.
- Stir in the chopped shrimp and sauté for another minute until pink.
- Add 1 ¾ cups of the corn and sauté for 30 seconds.
- Sprinkle the flour over the vegetables and shrimp. Cook and stir for 1 minute.
- Gradually whisk in the broth and half and half. Bring to a simmer.
- Reduce heat to low and cook, stirring constantly, until smooth, heated through, and slightly thickened (about 4 minutes).
- Serve the bisque in bowls, garnished with the remaining 1/4 cup corn kernels, reserved butterflied shrimp, and fresh cilantro sprigs.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
23g
Fat
42g
Carbs
7g
