Shrimp & Corn Bisque

You can make this very tasty dish without breaking the bank.  It's a quick fix for a special meal and more than likely, most of the items are already in your kitchen.....so here's what you'll need.....

1-14 oz bag of pre-cooked, frozen deveined shrimp with tales (31-40 count)
1 -11 oz can of White Shoepeg corn (reserve the water)**
1/4 cup of finely chopped red onion
2 teaspoons of chopped garlic
1- 12 oz can of chopped carrots (1/2)
1 1/4 cup water (to make stock)
1/2 cup milk**
2 tablespoons of all purpose flour
1 tablespoon of vegetable oil
2 tablespoons of unsalted butter
1 teaspoon of chicken bullion
1 tablespoon of Tony's Creole seasoning
1/4 cup of Cognac
salt to taste
pepper to taste
2 sauce pans (1 medium, 1 small)
**White Shoepeg corn can be substituted with Whole Kernel Corn
**(Milk can be substituted with heavy cream)

Prep time: 20 minutes
Cook time: 30-40 minutes

Directions:

Thaw shrimp and remove tails, add 1 1/2 cups of cups of water to small saucepan
Add shrimp tails, 1/2 tablespoon of Tony's Creole seasoning, salt & pepper to taste, bring to a boil then add chicken bullion.
Reduce heat and simmer for 10 minutes.

In medium saucepan, heat vegetable oil and butter, then add flour to make a roux.  Once the roux begins to brown (light caramel color) add  and saute onion and garlic.  Add salt and pepper to your taste. Once onions and garlic begin to slightly brown, add seafood stock from small pan.  Also add additional 1/2 tablespoon Tony's Seasoning, carrots, corn, and milk.  Bring these ingredients to a boil.  Once the boil has started, reduce the heat so that bisque can thicken.  While stirring, add cognac.  (If bisque is too thick, slowly add reserved corn water to your preferred consistency).  Allow to boil for about 5-7 minutes, then add shrimp.  (Shrimp can be chopped into pieces and also added whole).  Allow to cook for 8-10 more minutes, turn heat off and ladle into bowls.  Garnish with a pinch of black pepper.

Enjoy with a nice glass of inexpensive white wine.  

Love what you eat and eat what you love,
Shea