Soup Season

Shrimp & Corn Bisque

Name: Shrimp & Corn Bisque
Prep time: 10 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 1 tablespoon Olive oil; 1 pound Raw shrimp (16-20 count), peeled and deveined; ½ large White onion, chopped; ¾ cup Carrots, chopped; ¾ cup Celery, chopped; 1 tablespoon Tomato paste; ⅓ cup Dry white wine; 4 cups Seafood stock; 1 Bay leaf; ½ cup Half and half; 2 ears Fresh corn, kernels cut from the cob; to taste Green onion, julienned

Sweet corn, snappy shrimp, one silky pot.

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Prep10 min

Pressure Cook25 min

Serves6

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A bisque sounds fancy and cooks like a weeknight soup. The vegetables get blended smooth for body, then the corn and shrimp go in at the end so they stay sweet and tender.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

1 tablespoon Olive oil

1 pound Raw shrimp (16-20 count), peeled and deveined

½ large White onion, chopped

¾ cup Carrots, chopped

¾ cup Celery, chopped

1 tablespoon Tomato paste

⅓ cup Dry white wine

4 cups Seafood stock

1 Bay leaf

½ cup Half and half

2 ears Fresh corn, kernels cut from the cob

to taste Green onion, julienned

Steps

Heat the oil on sauté in a 5-quart pressure cooker. Cook the shrimp 5 minutes until opaque; move to a board and chop coarsely.
Cook the onion, carrots, and celery 5 minutes until tender. Stir in the tomato paste for 1 minute, then the wine for 1 minute. Add the stock and bay leaf, seal, and pressure cook on high 10 minutes; quick release.
Remove the bay leaf and blend the soup smooth with a stick blender. Stir in the half and half, corn, and shrimp; cook 3 minutes until heated through. Makes about 8 cups.
Serve garnished with green onion.

Tip: Blend just the base, not the finished soup. The shrimp and corn keep their texture when they go in after the blender.

Shrimp & Corn Bisque

Ingredients

Steps

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