Recipe: Eleven Eleven Mississippi's shrimp & corn bisque

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Shrimp & Corn Bisque
Courtesy of Eleven Eleven Mississippi’s Wade Waller
4 to 6 Servings

1 Tbsp. olive oil
2 red bell peppers, diced
Half of a small onion, diced
1 carrot, peeled and diced
½ cup white wine
1 cup tomato juice
4 cups shrimp stock or vegetable stock
1 lb. baby cooked shrimp
1 cup corn kernels (fresh or frozen)
½ cup cream
Salt and freshly ground black pepper to taste
2 Tbsp. cornstarch
2 Tbsp. water
Hot pepper sauce to taste (optional)

• In a large soup pot, heat the olive oil over medium heat. Add the peppers, onions and carrots and saute for 5 minutes.

• Add the white wine, tomato juice and stock. Bring to a boil, then reduce to a simmer. Let simmer for 30 minutes.

• Add the shrimp, corn and cream and bring back to a simmer. Let simmer for 5 minutes. Season to taste with salt and pepper.

• In a small bowl, stir the cornstarch into the water. Slowly whisk the cornstarch mixture into the soup until the desired thickness is achieved. Simmer for 5 minutes. Add hot sauce to taste, if desired.

• Divide between 4 to 6 bowls and serve immediately.

Eleven Eleven Mississippi, 1111 Mississippi Ave., St. Louis, 314.241.9999, 1111-m.com