buttermilk shrimp and corn bisque /arugula pesto

How To Make buttermilk shrimp and corn bisque /arugula pesto

• Step 1
  1.In a large skillet or dutch oven, cook bacon over medium heat until crispy. Remove bacon allowing 2 tablespoons of bacon grease to remain in pan.(Save bacon for another use or crumble bacon and serve over bisque) Add shrimp and cook for 3 minutes on each side or until pink and no longer translucent. Remove shrimp. Add onion and cook until tender. Add garlic, shrimp shells, corn cobs, potato and 3½ cups chicken broth. Bring to a boil and then reduce heat to low and simmer for 30-40 minutes or until potato is fully cooked and tender.
• Step 2
  2. Strain mixture into another pot or dutch oven pressing as much potato through strainer as possible. Discard remaining mixture.
• Step 3
  3. Bring new pot to a boil and add corn. Reduce heat and simmer 10 minutes. Reduce heat to low and add buttermilk. Pour remaining ½ cup broth in a cup or small bowl and add cornstarch. Stir until all lumps are removed and slowly add mixture to soup, stirring until mixture is thickened. Add cooked shrimp and heat a minute longer. Season with salt and white pepper.
• Step 4
  Pesto In a small food processor, combine arugula and parsley. Slowly add olive oil and process until smooth. Add balsamic vinegar and pulse until desired consistency.
• Step 5
  To serve: Divide soup between 6 bowls and top with a drizzle (about 1 tablespoon) pesto and 1 teaspoon of walnuts. Mixture may also be topped with crumbled bacon, if desired. Serves 6
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