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Shrimp And Corn Bisque

  • Yield: 8 to 10 servings


  • 3 pounds large shrimp, heads on
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground white pepper
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup brandy
  • 1/4 cup tomato paste
  • 3 crushed garlic cloves
  • 2 bay leaves
  • 4 sprigs fresh tarragon
  • 4 sprigs fresh thyme
  • 6 black peppercorns
  • Water, to cover (about 1 gallon)
  • 4 ounces butter
  • 4 ounces flour
  • 1 cup chopped onion
  • Salt and pepper
  • 2 cups sweet corn kernels
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh tarragon, for garnish
  • Splash brandy, for garnish


  • Peel the shrimp, reserving the shells. Reserve the shrimp. In a large stock pot, over medium high, heat the oil. Add the shrimp shells. Season with salt and pepper. Sauté for 4 minutes. Add the mirepoix. Season with salt and pepper. Sauté for 4 to 6 minutes, or until tender.
  • Carefully add the brandy. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes.
  • Strain.
  • In a stock pot over medium heat. Add the butter and flour to make a roux and cook for 3 minutes. Add the onion and cook for 3 minutes, until soft. Season with salt and pepper. Add the corn and sauté for 3 more minutes. Whisk in the strained liquid and bring up to a boil.
  • Reduce the heat and simmer for 20 minutes. Season the shrimp salt and pepper. Add to the liquid and cook for 8 minutes. Whisk in the cream. To serve, ladle the soup into each bowl.
  • Garnish with tarragon and a splash of brandy.