Instant Pot® Shrimp & Corn Bisque
Prep: 10 minutes plus pressurizing and standing
Cook: 24 minutes • Makes: 6 (1-1/3 cups) servings
1 pound Weis Quality Large Easy Peel Shrimp, raw, peeled and deveined, thawed if necessary
1/2 large white onion, chopped
3/4 cup chopped carrots
3/4 cup chopped celery
1 tablespoon Weis Quality Tomato Paste
1/3 cup dry white wine
1 container (4 cups) seafood stock
1 bay leaf
1/2 cup Weis Quality Half and Half Original
2 large ears fresh corn, husks and silk removed, kernels cut from cobs
Chopped green onion for garnish (optional)
1.In 5-quart Instant Pot, heat oil on Sauté-Normal. Add shrimp; cook 5 minutes or until internal temperature reaches 145°. With slotted spoon, transfer shrimp to cutting board and coarsely chop. Add white onion, carrots and celery to Instant Pot; cook 5 minutes or until softened, stirring occasionally. Add tomato paste; cook 1 minute or until fragrant, stirring frequently. Stir in wine and cook 1 minute.
2.Add stock and bay leaf to Instant Pot. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 10 minutes. Quick release pressure; let stand 2 minutes before removing lid.
3.Remove lid from Instant Pot; remove bay leaf. With blender or stick blender, purée soup until smooth. Stir in half and half, corn and shrimp; cook 3 minutes, stirring frequently. Makes about 8 cups.
4.Serve bisque garnished with green onion, if desired.
Approximate nutritional values per serving:
156 Calories, 6g Fat, (2g Saturated), 137mg Cholesterol, 636mg Sodium,
6g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 18g Protein