South Park Magazine

August 31, 2012

Hanging on to summer ingredients

Shrimp Bisque with Charred Corn and Tomato.

It always happens. To begin a growing season I go crazy with those seasonal ingredients in my cooking and then tire a bit of them during the season. But, when I begin to see that the season is ending, I start to recognize that it may be a while before I can get those ingredients as fresh as possible for a good while and better take advantage. Don’t get me wrong, I always love the next season starting because it is just as exciting as the last. Mainly because it probably has been a while since I used those seasonal ingredients. With summer in the final stages, it is time to start planting my fall garden but I am not quite ready to give up on summer tomatoes, fresh herbs and corn. This shrimp and corn bisque is a cross between a “bisque” and a “chowder.” A bisque is smooth and creamy, where a chowder is creamy but slightly chunky. Making your own stock out of the corn cob and shrimp shells is a way to utilize as much as possible to get as much flavor into the bisque as possible. Making a stock isn’t as difficult as some may think. To make stock most think of a huge pot that has to simmer and be skimmed all day, which is something most of us just don’t have the time to do at home. This simple corn/shrimp stock takes this bisque into another flavor zone without a lot of effort. Place all the components into a pot, let it reduce and strain it right into the pot used to make the bisque; it couldn’t be any simpler. Enjoy this recipe and enjoy what is left of summer and its ingredients. A small leftover portion of this bisque can be used as a sauce, for a goat cheese crusted sirloin recipe visit www.cheftroy.net

Shrimp Bisque with Charred Corn and Tomato

1 Pound, Shrimp, shell on
1 Each Corn on the Cob, shucked
To Brush, Olive Oil
To Taste, Chef Troy’s Spice Mix
5 Cups, Water
1 Each, Carrot, peeled, halved and slice into half moons
1 Each, Celery Rib, Sliced
½ Each, Onion, Sliced
5 Each, Black Peppercorns
2 Cloves, Garlic, skin removed and smashed
3 Tablespoons, Unsalted Butter
3 Tablespoons, All Purpose Flour
1 ½ Cups, Milk, room temperature
½ Cup, Heavy Whipping Cream, room temperature
To Taste, Cayenne Pepper
To Taste, Kosher Salt/Black Pepper
To Taste, Fresh Parsley, chopped
To Garnish, Tomato, deseeded and diced Directions 1. Preheat grill/grill pan for direct heat cooking to medium high heat.
2. Peel shrimp, reserving shells, and devein.
3. Skewer shrimp if desired, lightly oil and season shrimp with Spice Mix.
4. Place on grill and cook until slightly charred and just about cooked through, about 1 minute per side.
5. Remove and place in refrigerator to cool.
6. Place water in a pot, bring to a boil and add corn.
7. Cook for 5 minutes, remove corn with tongs and cover pot with a lid.
8. Lightly oil corn and season to taste.
9. Place on grill, lightly char on all sides, remove, allow to cool enough to handle.
10. Cut corn of cob, set aside and place cobs back in pot of water.
11. To the cobs add shrimp shells, carrot, celery, onion, peppercorns and garlic.
12. Bring to a boil, reduce heat to a strong simmer and reduce by half, about 2 ½ cups.
13. In a separate pot, melt butter over medium low heat and whisk in flour until well incorporated.
14. Strain stock and add 1 ½ cups to pot with butter flour mixture, stir to combine and slowly whisk in milk.
15. Bring just to a boil, over medium heat, stirring frequently, lower heat and allow to thicken.
16. Add ¾’s of reserved corn and cream, stir to combine, season with cayenne/salt/pepper.
17. Set four shrimp aside and chop the rest in little pieces and to bisque.
18. Using a hand blender puree shrimp and corn in bisque.
19. If bisque becomes too thick add a little of remaining stock.
20. Serve immediately and garnish with remaining corn, one whole shrimp, parsley and a dust of paprika.

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