Bisque Ingredients
3 tbsp grapeseed oil
3/4 cup diced shallots
1/4 cup lemongrass, cut in thin half-moons
2 tbsp minced ginger
1 tbsp minced garlic
2 tbsp + 2 tsp seeded and diced Fresno chilies
1 tsp ground coriander
1/2 cup dry white wine
1.5 cups vegetable stock
2 (13.5 oz) cans coconut milk
6 cups shucked corn kernels
Bisque Technique
- In a saucepan large enough to hold all ingredients heat 3 Tablespoons of grapeseed oil over medium-high heat
- Once hot; add shallots, lemongrass, ginger, garlic and 2 Tablespoons of Fresno chilis
- Cook until shallots are soft and translucent
- Add wine to deglaze the pan
- Add coriander, stock, coconut milk and corn
- Bring to boil and simmer for approx. 25 minutes
- Add lime juice and zest
- Blend on high until smooth and pass through the mesh strainer
Shrimp Mix Ingredients
2 tsp grapeseed oil
Juice of 1 lime
1 Tbsp finely sliced chive rings
8 oz shrimp, poached, cooled, and finely diced
Shrimp Mix Technique
Mix together shrimp, 2 teaspoons of Fresno chilis, 1 Tablespoon of chives, juice of 1 lime and 2 teaspoons of grapeseed oil and gently warm.
Serve in warm bowls and garnish with shrimp mix
