Shrimp, Tomato, and Corn Bisque

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Transcript

00:00Shrimp, tomato, and corn bisque.

00:03This bisque is basically what happens when comfort food decides to get fancy and show

00:07off at a dinner party.

00:09The combination of succulent shrimp, sweet corn kernels, and rich tomato base creates

00:14a symphony of flavors that'll have your taste buds doing a happy dance.

00:19What makes this recipe absolutely genius is the unexpected addition of garam masala, which

00:24transforms an ordinary bisque into something restaurant-worthy.

00:28The secret weapon here is the roux technique that creates that velvety, luxurious texture.

00:34Best of all, this masterpiece comes together in just 35 minutes.

00:39For the roux base, melt 2 tablespoons of butter and stir in 2 tablespoons of all-purpose flour.

00:45Then add 1 small chopped onion and 1 chopped bell pepper.

00:49For the flavor foundation, mix in 4-6 chopped garlic cloves, 1 tablespoon of garam masala,

00:562 teaspoons of salt, and 1 tablespoon of tomato paste.

01:00To build a bisque body, add 1 can of diced tomatoes, 3 cups of seafood broth, half a cup

01:06of evaporated milk, 1 cup of sweet corn kernels, and 1 pound of peeled and deveined raw shrimp.

01:13Finish the dish with a garnish of chopped green onions for a fresh, vibrant touch.

01:17Create the roux foundation by melting the butter and gradually adding the flour, stirring until

01:23it is light golden brown.

01:25Add onions and bell peppers, and cook until they are softened.

01:28Add garlic and garam masala, stir briefly.

01:31Add tomato paste and cook.

01:33Add diced tomatoes, corn, and seafood broth, and simmer for 15 minutes.

01:39Create a smooth texture by blending until desired consistency.

01:43Return to heat, add evaporated milk and corn, simmer 10 minutes.

01:48Add shrimp, cook until pink, then garnish with green onions.

01:53Don't rush the roux, as proper development helps eliminate the raw flour taste.

01:57Substitute rice flour or corn starch for a gluten-free alternative, or use vegan butter

02:01and coconut milk for a dairy-free version.

02:04Spice it up with cayenne pepper, or swap in crab for shrimp.

02:08The bisque enhances over three to four days in the fridge, demonstrating that top-notch

02:12flavors rely on quality, timing, and confidence.