Brassica Yellow Corn Bisque with Gulf Shrimp

Brassica Yellow Corn Bisque with Gulf Shrimp

  • 2 ears of corn, shelled, silks removed
  • 2 tablespoons olive oil, divided
  • 2 ounces of bacon
  • 4 sprigs of fresh thyme
  • 1 small onion, cut into 1/4 inch dice
  • 1 small carrot, cut into 1/4 inch dice
  • 1 celery rib, cut into 1/4 inch dice
  • Old Bay Seasoning, to taste
  • 4 cups of water
  • 1/2 cup buttermilk
  • 1/2 cup cream
  • 10 ounces large shrimp, peeled and deveined
  • 3 tablespoons corn flour
  • Cut the kernels off the cobs and set them aside. Break each cob into three pieces.
  • In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add corn on the cob, bacon and thyme. Cook until bacon is crisp, about 8 minutes. Remove bacon from pan, drain and set aside.
  • Add the onion, carrot and celery and sauté until the vegetables are tender but not browned. Season to taste with Old Bay. Add water, buttermilk and cream. Bring to a boil and add the reserved corn kernels. Reduce the heat and simmer for 15 minutes. Taste for seasoning and add more Old Bay, if needed.
  • Meanwhile, in a medium pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the prawns and season lightly with Old Bay. Sauté shrimp until just cooked through, about 4 minutes. Remove from fire.
  • To serve, remove the sprigs and sprigs of thyme from the soup and discard. Divide soup among 4 serving dishes and top with shrimp. Break the reserved crispy bacon into pieces and garnish the soup, if desired. For 4 people.

Nutrition information

Per serving: Per serving with bacon topping: 347 calories (64 percent of calories from fat), 16 grams protein, 17 grams carbohydrate, 2 grams fiber, 25 grams total fat (11 grams saturated), 136 milligrams cholesterol, 640 milligrams of sodium.

On the menu at… Brassica, Waldorf Astoria Atlanta Buckhead, 3376 Peachtree Road NE, Atlanta; 404-995-7545,

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