NEW ORLEANS —
Shrimp & Corn Bisque
- 1 cup butter
- 1 cup onions, diced
- 1 cup celery, diced
- ½ cup red bell pepper, diced
- 1 Tbsp. Creole seasoning
- 1/2 tsp. cayenne pepper
- 3 garlic cloves, minced
- 1 cup all-purpose flour
- 2 ½ qt. seafood stock
- 3 cups corn, cut off the cobb, or frozen
- 1 pt. heavy whipping cream
- ½ cup green onion, chopped
- ½ cup parsley, chopped
- 1 lb. shrimp, peeled and deveined
- salt & white pepper, to taste
- In an 8 quart heavy bottomed Dutch oven, or a 2 gallon stockpot, melt butter over medium-high heat.
- Add onions, celery, bell peppers, Creole seasoning, cayenne, and garlic. Saute 5-10 minutes or until vegetables are wilted.
- Whisk in flour until a white roux is achieved, about 1-2 minutes.
- Slowly stir in stock, ½ cup at a time, stirring constantly. Allow each ½ cup of stock to be fully incorporated and heated through before adding more stock. This gives the flour the time to absorb the liquid and produce a smooth bisque.
- Bring to a low boil, add corn and reduce to simmer and cook 30 minutes.
- Add heavy whipping cream, green onions and parsley.
- Continue cooking for 3 minutes.
- Fold shrimp into the soup and cook for 3-5 minutes, just until shrimp are cooked.
- Season with salt and white pepper, to taste.
- 2 cups all-purpose flour, plus more for dusting work surface
- 1 Tbsp. baking powder
- 1 tsp. white sugar
- 1 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 cup butter, cold
- 3/4 cup buttermilk, cold, plus more for brushing biscuits
- 2 cups cheddar cheese, grated
- 1 1/2 Tbsp. chopped fresh chives
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt and pepper.
- Grate the butter on the large hole of a box grater.
- Add the butter to the bowl with the flour, and using your fingers, work the butter into the flour until the texture resembles small pebbles.
- Add the buttermilk, shredded cheddar cheese and chives, and using a spatula, mix together the ingredients just until combined.
- Lightly flour your work surface then turn out the dough. Using your hands, gather and knead the dough just until it is cohesive.
- Using a rolling pin, roll out the dough until it’s 1/2-inch thick. Fold it into thirds, then rotate the dough 90 degrees and roll it out again until it is a 10x6-inch rectangle that’s 3/4-inch thick.
- Using a sharp knife, cut the rectangle into 9 rectangular biscuits.
Arrange the biscuits on the prepared baking sheet then brush the tops of them with buttermilk. Place the baking sheet in the freezer for 15 minutes.
- Preheat the oven to 425 degrees.
- Bake the biscuits until they are golden brown and no longer doughy, 15 to 18 minutes. Remove the biscuits from the oven and serve.