Buttermilk Shrimp and Corn Bisque /Arugula Pesto
By
shannon buerger
@lockedin
6
Ingredients
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4 slicebacon, cut into 1 inch pieces
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1 smallsweet onion, chopped
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2 clovegarlic, chopped
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1 mediumpotato
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1/2 lbshrimp, peeled and deveined
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4ears fresh corn, remove corn, save cobs
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4 cchicken broth
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1 cbuttermilk
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2 Tbspcornstarch
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1 tspsalt
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1/2 tspwhite pepper
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PESTO
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1 1/2 cbaby arugula
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1/2 cparsley leaves
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2-4 Tbspolive oil
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1 Tbspbalsamic vinegar
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1/4 ctoasted walnut pieces
How to Make Buttermilk Shrimp and Corn Bisque /Arugula Pesto
- 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.
- 2. Strain mixture into another pot or dutch oven pressing as much potato through strainer as possible. Discard remaining mixture.
- 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.
- 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. - 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