Frank's Shrimp, Corn and Crabmeat Bisque for Lent

Frank's Shrimp, Corn and Crabmeat Bisque for Lent

Frank's Shrimp, Corn and Crabmeat Bisque for Lent

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wwltv.com

Posted on March 30, 2012 at 2:53 PM

Updated Monday, Mar 25 at 11:29 AM

2 cans whole kernel corn
2 cans creamed corn
1 stick butter + 1/4 stick butter
1/4 cup all purpose flour
1 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup bell pepper, finely diced
1/2 cup carrots, finely diced
4 cloves fresh garlic, minced
1 quart heavy cream
2 quarts seafood stock
2 teaspoon Frank Davis Seafood Seasoning
1/2 teaspoon white pepper
1/4 teaspoon red pepper
1/4 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon dill
1 pound deveined and chopped Louisiana shrimp
1/4 cup Italian parsley, minced
1 lb. lump or claw crabmeat
1/3 to 1/2 cup instant mashed potatoes (if needed)
1/2 cup green onions, sliced
Dash paprika for garnish

The first step is simple—take the lids off the four cans of corn. 

Do not drain the whole kernel corn because that’s going to be a part of the bisque. 

When that’s done, combine both the whole kernel and the cream style corn together in a large bowl and set the mixture aside.

Next, take a heavy 5-quart Dutch oven, place it on the stovetop over medium heat, melt down the stick of butter, whisk in the quarter cup of flour, and over low heat make a light French roux (under no circumstances should you allow the roux to brown). 

After the raw taste has been cooked out of the flour (which should take about six minutes or so), drop into the mixture all the seasoning vegetables—onions, celery, bell pepper, carrots, and garlic—and fold them in thoroughly, still over low heat.

At his point, it’s time to begin building your bisque.

To the roux in the Dutch oven pour in the heavy cream, stir in the corn kernels and creamed corn, and begin adding the seafood stock (you’ll need to add enough to “liquefy” the roux—not too thick, but not too thin either). 

Be sure to stir the mixture constantly as the stock is added so that the butter roux transforms to a creamy, smooth, silky consistency. 

It’s also time to sprinkle in the seasonings and spices—the salt, the peppers, the thyme, the basil, and the dill.  Then cover the pot and begin simmering the bisque over a low to medium-low flame, stirring occasionally to ensure that the cream and roux isn’t scorching on the bottom of the pot. 

Ideally, you want the bisque—minus the shrimp and crabmeat—to cook for about 40 minutes.

Finally, about 10 minutes before you’re ready to eat, gently fold in the shrimp, the parsley, and the crabmeat, taking care not to break the crab apart too much. 

This is also the time to adjust the thickness of the bisque if it is not to your liking, and the easiest way to do that is to stir in a small amount of instant potatoes. 

(By the way, additional creamed corn, added to whole milk, can also be substituted in place of the heavy cream to reduce the caloric or cholesterol value of the bisque). 

You should also readjust the seasonings at this time—you may need to add a little more to taste after the addition of the crabmeat and potatoes.

Then when you’re ready to serve, gently swish in the remaining quarter stick of butter and ladle out generous portions of the bisque into deep, heated, soup bowls, garnished with a sprinkling of sliced green onions and a dish of paprika for color. 

This dish is best when served alongside a stack of buttered multigrain saltine crackers or a basket of toasted, hot peewee rolls! 

This is an authentic touch of our Crescent City that very few folks can pass up!

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Chef’s Notes:

1.You can use any kind of seafood stock as long as it is made from shellfish—shrimp, crabs, crawfish, lobster, etc.  Do not use fish stock unless you’re making fish bisque.

2. If you use the seafood seasoning, you might want to leave out the red and black pepper, along with the thyme and basil.  Of course, this is purely a matter of taste, and you should always taste bisque as it cooks to give it a personal touch.

3. Be aware that combining a roux with heavy cream will give you a thickened base as it cooks, so you will need to thin it to your likeness with stock to get the smoothness you want.  Ideally, good bisque has the final consistency of a rich melted ice cream or a somewhat-thinned pancake batter.  Whatever you do, don’t turn it into a “soup!” This is NOTCorn, Shrimp, and Crabmeat Soup.”

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