For the roux, use 4 tablespoons of margarine and 4 tablespoons of flour. I used "I Can't Believe It's Not Butter" due to it's ratio of "good" fats to bad. You can use whatever stick margarine or butter you choose, but it MUST be a stick. Soft spreads that come in a bowl have too much water and won't make a proper roux. Melt the butter over medium heat, and slowly add the flour while stirring. Because most margarines are artificially colored, it's hard to tell when your roux is "blonde", but when the flour smells nutty and good, it's done, probably about 15-20 minutes.
Once your roux is cooked, add 1 chopped onion and 1 chopped bell pepper. Stir to coat with roux mixure, and then begin adding non-fat evaporated milk, a little a time, stirring with each addition. Let the mixure bubble after each addition, and then add more until all the milk is absorbed.
Add seasonings- the spicier, the better! Begin stirring in your seafood stock, about 1/4 cup at a time, returning to a boil after each addition. The vegetables will continue to cook as you add your stock, and by the time all liquids are added, the bell peppers should turn from bright to dark green, indicating they are cooked. The whole process of milk and stock takes about and hour.
Once the vegetables are cooked, add the corn and cook for 5-10 minutes. Add shrimp, cook another 5-10 minutes until shrimp are cooked and no longer translucent. Adjust seasonings and serve!
You can substitue crawfish or crabmeat for the shrimp, if you wish. Or leave out the protein completely for a vegetarian option.
It's hard to believe a soup this hearty is so healthy:
|Shrimp and Corn Bisque|
|Amount Per Serving|
|Saturated Fat||1.5 g|
|Polyunsaturated Fat||1.5 g|
|Monounsaturated Fat||1.6 g|
|Dietary Fiber||2.4 g|
4 Tbs I Can't Believe It's Not Butter Stick
|1/4 cup AP Flour|
|1 medium onion, chopped|
|1 medium bell pepper, chopped|
|1 quart seafood or vegetable stock|
|1/4 -1/2 teaspoon Mrs. Dash Extra Spicy Seasoning|
|1/4 teaspoon Old Bay or Cajun Style Seasoning|
|8 ears fresh corn, stripped from cobs|
|1 lb. shrimp, peeled and deveined |