• Home
  • Soups
  • Shrimp, Scallop and Corn Bisque with Brandy
0 0
Shrimp, Scallop and Corn Bisque with Brandy

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 tbsp Olive oil, Extra virgin
1 1/2 lb Shrimp - Large in shells Peel & Reserve shells
8 oz Scallops - Large Bite sized pieces
1 1/2 ea Carrots 1/2 inch dice
1 1/2 ea Celery 1/2 inch dice
1 1/2 ea Yellow Onions 1/4 inch dice
Salt and Pepper
1/2 cup Brandy
1 tbsp heaped Tomato paste
1 sprig Tarragon - fresh
3 cloves Garlic - minced
2 sprigs Thyme - fresh
1 ea Bay leaf
5 cups Water
4 tbsp Butter unsalted
1/4 cup Flour, All purpose
2 cups Corn kernels
1 cup Heavy cream
To garnish Parsley - fresh

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Shrimp, Scallop and Corn Bisque with Brandy


    A rich and creamy seafood bisque that can serve as a meal for two or a starter for four.

    • Serves 2
    • Medium



    Bookmark Me



    Begin by making the stock in a large pot. Heat the oil. Add the reserved shrimp shells and cook over moderately high heat until they turn pink, about 4 minutes. Add the carrots, celery and one-third of the onions; season with salt and pepper and cook until tender, about 5 minutes.


    Slowly add the brandy and cook until it has reduced to 1 tablespoon, about 2-3 minutes. Stir in the tomato paste and cook until the tomato paste coats the vegetables, about 2 minutes.


    Now, add the peppercorns, tarragon sprigs, thyme, garlic, bay leaves and water and bring to a simmer. Cook until the shrimp broth has a nice rich flavor and has reduced down to 4 cups, about 35 minutes. Strain the shrimp broth into a large bowl and discard the solids.


    Wipe out the stock pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes.


    Slowly whisk in the reserved broth. Bring to a simmer and cook over moderately low heat for 15 minutes. Raise the heat to moderate. Add the shrimp and cook until white throughout, about 3 minutes.


    Stir in the cream and season the soup with salt and pepper to taste. Serve in bowls, Garnish with flat leaf parsley.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Turkey chili jacket potato
    Blue Cheese Mac N Cheese with Sage and Pecan Crumb
    Turkey chili jacket potato
    Blue Cheese Mac N Cheese with Sage and Pecan Crumb

    Add Your Comment