Fresh Prawn & Scallop Bisque
Happy Thursday y’all! It’s officially “Bring a hoodie when you leave the house or suffer later when it’s cold at night.” season and you know that chilly weather means! That’s right, soups, stews, bisques, and everything hearty and sippable. This recipe is for any and everyone whom appreciates a bisque of creamy sensations, fresh tenderly cooked seafood and the best spice you’ve ever had.
Serving Size: 4-6
INGREDIENTS:
Soup Base:
8 ears of corn, shucked
4 stalks of celery, cut lengthwise then small diced
1 large yellow onion, minced
1lb (16oz) of sharp cheddar cheese, cubed small
2 quarts (64floz) heavy cream, brought to a simmer
10 (10g) garlic cloves, minced
2 cups (473.16 grams) of white wine, whatever you have on hand
2lbs (32oz) fresh shrimp, medium diced
2lbs (32oz) fresh scallops, medium diced
Generous pinch of special CornyGuyy Cajun Spice (or Old Bay till I release it)
Salt & pepper to taste
INSTRUCTIONS:
Soup Method:
Start by cutting your bacon lengthwise and then cut width-wise for nice chunks
In a pot (no added oil necessary), render the bacon fat over low-medium heat until the bacon starts to crisp up
Drain the bacon fat and save for another dope project
Lay an ear of corn on your cutting board lengthwise, and slice slice down one side to square it off like cutting a carrot (It is idiotic and VERY DANGEROUS to stand an ear of corn up and cut down…STOP IT)
Peel, devein, and cut your shrimp, reserve the shells for later
In a large stock pot, add a 1/4 cup oil (59ml), then sauté your chopped garlic, celery and onion until aromatic
In a pot, combine shrimp shells and white wine and reduce by half over medium heat or until shells are bright red
Add wine reduction with mierpoix
Add in raw shrimp, scallops, corn, bacon bits and warmed heavy cream to the stock pot
While constantly stirring the bottom, cook over medium-high heat until seafood is fully cooked, corn is tender and the soup is to desired thickness (DON’T LET THE CREAM SCORCH THE BOTTOM)
For a thicker soup add a cornstarch slurry of 1 part water to 2 parts cornstarch and let cook until thickened
Ladle soup into a bowl and garnish with cubed cheddar and super awesome CornyGuyy Cajun Spice
