Sweet Potato, Shrimp and Corn Bisque

Soups & Stews

Recipe courtesy of Chef Tory Stewart, Broussard's Restaurant, New Orleans

Serves 6 to 8

Ingredients: 
  • 2 tablespoons butter
  • 1/2 bunch celery, finely chopped
  • 1/2 onion, finely chopped
  • 1/8 cup garlic, minced
  • 1 bay leaf
  • Pinch of dried tarragon
  • Pinch thyme
  • Pinch of paprika, white pepper and cayenne
  • 1 cup white wine
  • 1 lb shrimp 36/40 count, peeled and deveined
  • 1/2 cup flour
  • 1/2 jar shrimp base
  • 1 quart heavy cream
  • 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
  • 2 oz cream sherry
  • 1 lb roasted sweet potato pulp (canned)
  • 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

Sweet Potato, Shrimp and Corn Bisque

Click image to enlarge
Method: 

In a medium saucepan, bring water to a boil. Add shrimp and poach for 3-4 minutes. Remove shrimp and set aside.

In a large saucepan, melt 2 tablespoons of butter & add the celery, onions, garlic & spices (tarragon, bay leaf, thyme, cayenne, white pepper & paprika). Gently sauté the vegetables and spices until tender. Add white wine to deglaze. Then add heavy cream, sherry and shrimp base, and let simmer for 25 minutes. Strain the mixture, place back into pot and add the sweet potatoes.

To Make the Roux
Add flour and butter to sauté pan and cook for 5 minutes. Add roux to the bisque and whisk well to remove any lumps. Simmer for an additional 5 minutes.
Add the poached shrimp just before serving.

 

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