Taste New Orleans: Sweet Potato, Corn & Shrimp Bisque Recipe
New Orleans Food & Wine Experience (NOWFE) Gold Medal
Enjoy this amazing fall bisque recipe from Executive Chef
Tory Stewart at Broussard's Restaurant. Broussard's cuisine presents a worldly
mix of Spanish, French, Indian and Creole influences to create works of art in
every dish! This Sweet Potato, Corn
& Shrimp Bisque is so delicious that it earned a Gold medal from the New
Orleans Food & Wine Experience.
2 Tbsp. butter
½ bunch celery, finely chopped
½ onion, finely chopped
1/8 cup minced garlic
Pinch dried tarragon
1 bay leaf
1 cup of white wine
24 whole raw med. shrimp, washed
½ cup flour
½ jar shrimp base
1 quart heavy cream
1 lb blonde roux (½ cup butter and ½ cup flour)
2 oz cream sherry
1 lb roasted sweet potato pulp
1 ½ cups sweet corn (Boiled and removed from the ear or
In a large saucepan, melt 2 tbsp butter; add celery, onions,
garlic and spices (tarragon, bay leaf, thyme, cayenne, white pepper and
paprika).Cover pan, cook the vegetables slowly until they are tender.
- Add white wine & shrimp, poach for about 8 minutes.
Remove & reserve shrimp. When the shrimp are cooled, shell and de-vein
twelve of them.Dice the meat & reserve it.
- Put diced shrimp back into the kettle with the mirepoix (cooked
celery, onions and herbs mixture) and poaching wine.
- Add the shrimp base, bring the soup back to a boil and
simmer for 20 minutes.
- Strain it through a fine sieve. If it's too thick, add a
little milk. Strain it again through a thickness of cheesecloth.
- Add heavy cream and sherry then whisk in pureed sweet potato
pulp. Simmer 10 minutes.
- Whisk in roux, simmer 5 minutes, then strain. Add corn,
simmer 5 minutes. To serve, top with reserved whole shrimp and Crème Fraiche
(or substitute unsweetened whipped cream)
Recipe courtesy of:
819 Rue Conti
New Orleans, LA 70112