BUTTERMILK SHRIMP AND CORN BISQUE /ARUGULA PESTO

Buttermilk Shrimp and Corn Bisque /Arugula Pesto image

Provided by shannon buerger

Time 1h30m

Number Of Ingredients 17

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4 slice bacon, cut into 1 inch pieces
1 small sweet onion, chopped
2 clove garlic, chopped
1 medium potato
1/2 lb shrimp, peeled and deveined
4 ears fresh corn, remove corn, save cobs
4 c chicken broth
1 c buttermilk
2 Tbsp cornstarch
1 tsp salt
1/2 tsp white pepper
PESTO
1 1/2 c baby arugula
1/2 c parsley leaves
2-4 Tbsp olive oil
1 Tbsp balsamic vinegar
1/4 c toasted walnut pieces

Steps:

1. 1.In a large skillet or dutch oven, cook bacon over medium heat until crispy. Remove bacon allowing 2 tablespoons of bacon grease to remain in pan.(Save bacon for another use or crumble bacon and serve over bisque) Add shrimp and cook for 3 minutes on each side or until pink and no longer translucent. Remove shrimp. Add onion and cook until tender. Add garlic, shrimp shells, corn cobs, potato and 3½ cups chicken broth. Bring to a boil and then reduce heat to low and simmer for 30-40 minutes or until potato is fully cooked and tender.
2. 2. Strain mixture into another pot or dutch oven pressing as much potato through strainer as possible. Discard remaining mixture.
3. 3. Bring new pot to a boil and add corn. Reduce heat and simmer 10 minutes. Reduce heat to low and add buttermilk. Pour remaining ½ cup broth in a cup or small bowl and add cornstarch. Stir until all lumps are removed and slowly add mixture to soup, stirring until mixture is thickened. Add cooked shrimp and heat a minute longer. Season with salt and white pepper.
4. Pesto In a small food processor, combine arugula and parsley. Slowly add olive oil and process until smooth. Add balsamic vinegar and pulse until desired consistency.
5. To serve: Divide soup between 6 bowls and top with a drizzle (about 1 tablespoon) pesto and 1 teaspoon of walnuts. Mixture may also be topped with crumbled bacon, if desired. Serves 6