Shrimp and Corn Bisque Recipe

Name: Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds large shrimp, head on; 2 tablespoons olive oil; Salt; Freshly ground white pepper; 2 cups chopped onions; 1 cup chopped carrots; 1 cup chopped celery; 1 cup brandy; 1/4 cup tomato paste; 3 crushed garlic cloves; 2 bay leaves; 4 sprigs fresh tarragon; 4 sprigs fresh thyme; 6 black peppercorns; Water, to cover (about 1 gallon); 4 ounces butter; 4 ounces flour; 1 cup chopped onion; Salt and pepper; 2 cups sweet corn kernels; 1 cup heavy cream; 2 tablespoons chopped fresh tarragon, for garnish; Splash brandy, for garnish

Servings: persons

3 pounds large shrimp, head on
2 tablespoons olive oil
Salt
Freshly ground white pepper
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup brandy
1/4 cup tomato paste
3 crushed garlic cloves
2 bay leaves
4 sprigs fresh tarragon
4 sprigs fresh thyme
6 black peppercorns
Water, to cover (about 1 gallon)
4 ounces butter
4 ounces flour
1 cup chopped onion
Salt and pepper
2 cups sweet corn kernels
1 cup heavy cream
2 tablespoons chopped fresh tarragon, for garnish
Splash brandy, for garnish

1
Peel the shrimp, reserving the shells.
2
Reserve the shrimp.
3
In a large stock pot, over medium high, heat the oil.
4
Add the shrimp shells.
5
Season with salt and pepper.
6
Saute for 4 minutes.
7
Add the mirepoix.
8
Season with salt and pepper.
9
Saute for 4 to 6 minutes, or until tender.
10
Carefully add the brandy.
11
After the brandy has cooked off, stir in the tomato paste.
12
Cook for 2 minutes.
13
Add the garlic, bay leaves, tarragon, thyme, and peppercorns.
14
Stir in the water.
15
Bring the liquid to a boil.
16
Reduce the heat to medium and simmer for 45 minutes.
17
Strain.
18
In a stock pot over medium heat.
19
Add the butter and flour to make a roux and cook for 3 minutes.
20
Add the onion and cook for 3 minutes, until soft.
21
Season with salt and pepper.
22
Add the corn and saute for 3 more minutes.
23
Whisk in the strained liquid and bring up to a boil.
24
Reduce the heat and simmer for 20 minutes.
25
Season the shrimp salt and pepper.
26
Add to the liquid and cook for 8 minutes.
27
Whisk in the cream.
28
To serve, ladle the soup into each bowl.
29
Garnish with tarragon and a splash of brandy.

1290

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 pounds large shrimp, head on, 2 tablespoons olive oil, Salt, Freshly ground white pepper, and more.

Yes, Shrimp and Corn Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Corn Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions