Shrimp Bisque

with fresh parsley and corn-pepper relish

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Shellfish

Calories Conscious
Carb Conscious
A note about serious food allergies

We don't often make you whip out the old blender (except for smoothies, of course), so if we do, you know it has to be special. This bisque is worth dusting off your old wedding gift from five years ago (and using carefully, following all our instructions). The blending gives this bisque its creamy smoothness, with a touch of sherry for sweetness. Non-blended elements like roasted red pepper-corn relish and seared shrimp add flavor and texture. Blend away (safely) and sip this soup like the fine dining experience it is.

In Your Box (serves 2)

  • 4 oz. Carrot
  • 1 Red Onion
  • 2 oz. Roasted Red Peppers
  • ¼ oz. Parsley
  • Info
    8 oz. Shrimp
  • 5 oz. Corn Kernels
  • 2 fl. oz. Sherry Wine
  • Info
    4 tsp. Shrimp Base
  • 1 Tbsp. Tomato Paste
  • Info
    2 fl. oz. Heavy Whipping Cream
  • Nutrition (per serving)

  • Calories
    375
  • Carbohydrates
    35g
  • Fat
    18g
  • Protein
    11g
  • Sodium
    1574mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Non-Stick Pan
  • 1 Blender/Immersion Blender

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" dice. Halve and peel onion. Cut halves into ¼" dice. Cut roasted red pepper into ¼" dice. Stem and mince parsley. Pat shrimp dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Cook the Shrimp
    2

    Cook the Shrimp

    Heat a medium pot over medium-high heat. Add 1 tsp. olive oil and shrimp to hot pot. Cook undisturbed until lightly charred on one side, 2-3 minutes. Flip shrimp, and cook until they reach a minimum internal temperature of 145 degrees, 30-60 seconds. Remove from pot. Reserve pot; no need to wipe clean.

  • Step 3 - Start the Soup
    3

    Start the Soup

    Return pot used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, carrots, half the onion and half the corn (reserve remaining of both for relish), and a pinch of salt and pepper. Cook, stirring occasionally, until vegetables soften, 4-5 minutes. Stir in sherry, shrimp base, tomato paste, and 4 cups cold water. Bring to a simmer, reduce heat to medium, and cook, stirring occasionally, 15-18 minutes. While soup simmers, make relish.

  • Step 4 - Make the Relish
    4

    Make the Relish

    Heat a small non-stick pan over medium-high heat. Add ½ tsp. olive oil, roasted red peppers, remaining corn, and remaining onion to hot pan. Cook undisturbed until lightly charred, 2 minutes. Cook, stirring occasionally, until vegetables soften, 2-3 minutes. Remove from burner. Season with ¼ tsp salt, a pinch of pepper, and a pinch of parsley (reserve remaining for garnish).

  • Step 5 - Finish the Soup
    5

    Finish the Soup

    Carefully pour soup in blender. Remove clear insert from lid and cover blender with dish towel. It is very important to remove insert before blending to avoid exploding soup! Blend until very smooth, 1-2 minutes. Return blended soup to pot with cream. Place over medium-high heat. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 3-5 minutes. Season to taste with salt.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pour soup in a bowl. Top with shrimp and relish and garnish with remaining parsley.