 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
2. In a large saucepan, melt butter.
3. Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
4. Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
5. Stir in chopped shrimp and saute until just pink.
6. Add all but 1/4 cup corn and saute 30 seconds longer.
7. Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
8. Add broth and half and half.
9. Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
10. Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.
|
|