Shrimp and Corn Bisque
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons dry mustard
- 1½teaspoons salt
- 1½teaspoons sweet paprika
- 1½teaspoons garlic powder
- 1¼teaspoons onion powder
- ½teaspoon white pepper
- ½teaspoon dried thyme leaves
- ½teaspoon dried basil leaves
- ¼teaspoon black pepper
- ¼teaspoon cayenne
- ¼teaspoon dried oregano leaves
- 2cups evaporated skim milk
- 6tablespoons nonfat dry milk
- ¼cup nonfat mayonnaise
- ¼cup nonfat cream cheese
- 2½cups chopped onions
- 4cups fresh-cut corn (about 6 to 8 ears)
- 2cups apple juice
- 1cup chopped celery
- 1teaspoon minced fresh garlic
- 1½cups shrimp or fish stock
- 1½pounds medium peeled shrimp
- 2tablespoons minced fresh parsley
Nutritional analysis per serving (4 servings)
684 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 72 grams carbohydrates; 7 grams dietary fiber; 39 grams sugars; 52 grams protein; 1509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the seasoning mixture, mustard, salt, paprika, garlic powder, onion powder, white pepper, thyme, basil, black pepper, cayenne and oregano in a small bowl, and set aside. To make the creamy mixture, place the evaporated skim milk, nonfat dry milk, mayonnaise and cream cheese in a blender and mix until smooth and creamy. Set aside.
- Step 2
Puree 1 cup of the onions, 2 cups of the corn, ½ cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor. Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. Place the pureed ingredients in the pot and add 1 tablespoon of the seasoning mix. Cook, scraping occasionally, until a brown crust forms on the bottom and the volume is reduced, about 12 minutes.
- Step 3
Add the celery, garlic, ½ cup of the apple juice, ½ cup of the stock, and the remaining onions, corn and seasoning mix, and stir. Add the remaining apple juice, scrape the bottom of the pot, and cook for 15 minutes, stirring occasionally. Add the shrimp and cook 3 minutes. Stir in the creamy mixture and the remaining stock. Mix well and bring just to a gentle boil. Remove from heat, stir in parsley and serve immediately.
Private Notes
Comments
Seasoning blend is very good
6 cups of nonfat dry milk ? is that necessary for this recipe to be completed? Are there any substitutes?
6 TABLESPOONS of nonfat dry milk, but I understand your question: yes, use whole milk instead. But appreciate that the intent of the recipe (see the accompanying article) was to create a low fat recipe: “Mr. Prudhomme said he was inspired to create recipes that contained no more than 30 percent of calories from fat because people had been asking for them for years.”
But honestly, it doesn't seem appetizing to me...
This was interesting. Maybe needed more salt. I ended up frying some bacon and putting it on top.