Shrimp Bisque And Cornbread Recipe

Name: Shrimp Bisque And Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups corn flour; 1 cup white flour wheat; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 6 teaspoons granulated sugar; 1 teaspoon salt; 1/2 cup melted butter; 15/16 cup milk fermented; 3 eggs; 24 shrimp frozen, thawed and unshelled; 1 tablespoon olive oil; 1 chopped onion; 2 carrots diced; 5/8 cup white wine; 2 tablespoons tomato paste; 1 teaspoon Tabasco; bay leaves; 2 sprigs thyme; 4 1/4 cups fish broth; heavy cream 25 cl.; 1 teaspoon cornstarch; 7 13/16 tablespoons whole kernel corn canned; chives

Servings: persons

1 1/2 cups corn flour
1 cup white flour wheat
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 teaspoons granulated sugar
1 teaspoon salt
1/2 cup melted butter
15/16 cup milk fermented
3 eggs
24 shrimp frozen, thawed and unshelled
1 tablespoon olive oil
1 chopped onion
2 carrots diced
5/8 cup white wine
2 tablespoons tomato paste
1 teaspoon Tabasco
bay leaves
2 sprigs thyme
4 1/4 cups fish broth
heavy cream 25 cl.
1 teaspoon cornstarch
7 13/16 tablespoons whole kernel corn canned
chives

1
Preheat oven to 200 degrees Celsius.
2
Start preparing the bread.
3
Pour corn flour, wheat flour, baking powder, baking soda, sugar, and salt in a bowl.
4
In another bowl mix the melted butter with milk, and eggs. Add to the first bowl and mix.
5
In a buttered pan (about 25 centimeter diameter), pour the mix. Cook for 20-25 minutes.
6
Shell and devein the shrimp and remove heads. Set the shells and heads aside.
7
In a casserole or large saucepan, heat a tablespoon of olive oil.
8
Fry the shrimp's shells and heads with the diced onion and carrots for 3 to 4 minutes.
9
Add the white wine, stir, and cook for 3 minutes.
10
Add the tomato paste, 1 teaspoon of Tabasco, the bay leaves, 2 sprigs of thyme. Cover everything with a liter of fish stock, salt, and cover with a lid. Cook for 30 to 35 minutes.
11
Filter to remove vegetables and shells.
12
Collect the broth. Put it in your pan and add the cream. Bring to boil and add the cornstarch to thicken the bisque.
13
Plunge the shrimp for 2/3 minutes to cook.
14
Distribute Bisque on 4 plates, add the shrimp and corn kernels.
15
Chop some chive and add it to each plate.

1356

kcal

Calories

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 1 1/2 cups corn flour, 1 cup white flour wheat, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shrimp Bisque And Cornbread

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