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| Name: | Bisque | Contributor: | Martin Golding |
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| Description: | New Orleans style bisque | Posted: | 1998-02-07 |
| Key words: | shrimp, corn | Category: | Soups |
| ID: | 400 | Updated: | 2005-11-26 21:27:04 |
| Ingredients: | 2 Tbsp minced onion
1 Tbsp minced green pepper 1 Tbsp minced celery 2 tsp minced garlic 3 Tbsp butter 1 can whole kernel corn (undrained) 1 can creamed corn 1/2 tsp crushed red pepper pinch saffron, crushed 1-1/2 c water 1 c shrimp (the little pre-cooked guys) 1 c cream* 1/2 tsp salt to taste!! |
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| Preparation: | Saute vegetables in butter to soften. Add everything but shrimp and cream, bring to boil; simmer 5 minutes.
Add shrimp and cream. Reheat, but do not allow to boil. Serve. Serves two as a meal, four as an appetizer. |
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| Notes: | First, a warning. This is New Orleans cooking, which is entirely foreign, not just to the rest of America, but to the rest of the world. So this may not resemble the bisque your tastebuds are craving, but it's still stunningly good.
*The original recipe called for 1 pint half-and-half, but I thought it was too thin. The sample I had at the restaurant was positively gloppy; they may thicken it, they may use a creamed corn with more loose starch, or it may have been simmering for a while. The one I made was still much thinner than the restaurant's, but I preferred it that way, mildly to my surprise. The recipe didn't call for salt, but I thought it needed some; their taste is different, or, more likely, their canned corn is saltier. Taste thoughtfully before adding; it should end up more sweet than savory. |
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