Roasted corn, shrimp, & crab bisque (few pics)

I decided to make my first bisque Sunday evening. I was pretty nervous about it since I have never made one. I read over the few recipes posted on the TD cook book for some tips.

I should of taken pics of the whole process but I was so caught up in making something delicious

1 tub of crab meat
lb of key west shrimp - small shrimp already pilled i got at whole foods
4 corn on the cobs
tub of trinity
shredded cheese
chicken stock
seasoning to taste

I began with rubbing the corn down with a little olive oil and seasoned it with tony's and roasted the corn on the grill because who doesnt like roasted corn


I only used about 3\4's of the corn in the actual soup and just ate the rest as I was cooking.

I also saw meridian dogs recipe call for boiling the cobs in the chicken stock for a little bit. I used a whole container of chicken stock and would eventually have to add another container of chicken broth I had in the pantry


As I was boiling the cobs in some of the stock, I sauteed the shrimp. I put some olive oil in the pan and seasoned the shrimp with a little tony's and garlic powder and lemon juice (not much)


I made a blond roux, then dumped about 3\4's of the trinity container in plus minced garlic (spoon full). When it was time I started adding my chicken stock to the roux. I actually ended up having to add another container of chicken broth. I added some pepper and a little more tonys to taste. I let that marry for 30 or so minutes. I added a little heavy cream.

After that came together, I added my container of crab that i went through to pick out any shells, the shrimp minus the left over juices of the shimp and my roasted corn plus shredded cheese. I let that simmer for another 45 minutes or so.

All in all, it was pretty damn fire!! It was packed with protein and great flavor. It was even better on Monday. It made about 7 generous servings.