Hello All! Sorry its been so long since I’ve posted. I don’t really know why its been so long. I think I was hit with a two week low motivation streak. But the good news is I’m back!
My parents have been here visiting and helping me with the boys so I’ve been repaying them with lots of good food. If you follow me on Instagram, you can see some of the yummy things I’ve been making. After a pretty heavy weekend, I thought I would make something light. I know – shrimp bisque isn’t really something you consider to be light. But this one is! It uses only a little cream and no butter… I know… unusual for my cooking 🙂
This bisque actually started out as a chowder, but somehow the texture was way off and so to remedy that I blended the soup and then strained it – turning it into a shrimp bisque. And this is one time I’m actually thankful for whatever mistake I made because it turned out soooo good. One of the key steps to this recipe is making the shrimp broth. It seems like a bit of a hassle, but really its easy to do and adds such a nice sweet shrimpy flavor to the bisque. The end result is what I am confidently calling my best soup ever! I served this with warm cheddar biscuits – bonus recipe included.
Corn, Bacon & Shrimp Bisque
For the Bisque
- 100g of bacon diced
- 1 lb or 500g medium/large shrimp, peeled, deveined and shells put to the side
- 1 tablespoon olive oil
- 3 cloves garlic, diced
- 1 onion, diced
- 2 teaspoons smoked paprika, or more, to taste
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken stock
- 2 cups fresh corn kernels - I prefer to use fresh but you can use frozen or canned
- 1 bay leaf
- 1 teaspoon of dry sherry
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh basil
- 2 cups all purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 1/3 cup cold butter chopped
- 1/3 cup cheddar cheese chopped
- 1 cup milk
- Pre-heat your oven to 200C. Place your shrimp shells in a roasting dish and toss with a tablespoon of olive oil. Roast for 20 minutes then transfer to a pot on the stove, cover with water, bring to a boil and simmer until shells are soft. Approx 30 mins. Once softened, blend in a blender until smooth. Strain through a fine strainer or cheesecloth and put the broth aside.
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Puree with an immersion blender.
- Once pureed, strain through a fine strainer or cheesecloth. Take the remains and blend in a blender then strain again into the soup. This may seem like a lot of work, and it is, but the results are worth it. Its building layers of flavor.
- Add in your sherry, heavy cream and shrimp broth and bring the soup up to a simmer. Remove from heat.
- Serve immediately with shrimp, garnished with bacon, basil leaves and loads of fresh ground pepper
- Mix your flour and baking powder together then place in a food processor.
- Add your cheddar cheese and pulse until the mixture resembles a fine breadcrumb.
- Add in the butter and pulse 3-4 times to break butter up into pea size pieces.
- Pour in your milk and mix until a dough forms.
- Remove the dough and roll out on a flour surface. Cut out your biscuits and place on a lined baking sheet.
- Bake for 12-13 minutes.
- Serve warm.
This recipe was adapted from Damn Delicious