Shrimp And Corn Bisque
|For seasoning mix|
|Dry mustard||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sweet paprika||1 1⁄2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Onion powder||1 1⁄4 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Dried sweet basil||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon|
|For creamy mixture|
|Evaporated skim milk||2 Cup (32 tbs)|
|Nonfat dry milk||6 Tablespoon|
|Nonfat mayonnaise||1⁄4 Cup (4 tbs)|
|Nonfat cream cheese||1⁄4 Cup (4 tbs)|
|Chopped onions||2 1⁄2 Cup (40 tbs) (In All)|
|Fresh cut corn||4 Cup (64 tbs) (In All , About 6 To 8 Ears)|
|Apple juice||2 Cup (32 tbs) (In All)|
|Defatted shrimp stock||1 1⁄2 Cup (24 tbs) (In All)|
|Chopped celery||1 Cup (16 tbs)|
|Minced fresh garlic||1 Teaspoon|
|Medium peeled shrimps||1 1⁄2 Pound|
|Minced fresh parsley||2 Tablespoon|
Combine the seasoning mix ingredients in a small bowl.
Place the creamy mixture ingredients in a blender and puree until smooth and creamy.
Puree 1 cup of the onions, 2 cups of the corn, 1/2 cup of the apple juice, and 1 tablespoon of the seasoning mix in a blender or food processor.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the pureed ingredients in the pot, add 1 tablespoon seasoning mix, and cook, scraping occasionally, until a brown crust forms over the entire bottom, approximately 12 minutes.