Sweet Baby Corn
Stripling’s Sweet Baby Corn has so many other uses than just a cocktail tray. In this recipe below, it’s a neat ingredient for the bisque which blends well with the seafood taste.
Chunky Shrimp and Baby Corn Bisque
- 1 lb. cooked shrimp
- 1 c. Stripling’s Sweet Baby Corn, drained and chopped*
- 1/4 c. chopped celery
- 1/2 c. chopped spring onions
- 1/2 stick (4 Tbsp.) butter
- 2 Tbsp. all-purpose flour
- hearty sprinkling Old Bay Seasoning
- 2 c. whole milk
- 2 c. half-n-half
Either use whole shrimp pieces or cut into smaller wedges, according to preference (and size of shrimp). Sauté shrimp, celery, and onions in butter. Add in flour and Old Bay Seasoning. Add milk and half-n-half to thicken bisque, stirring frequently to prevent scalding. Add shrimp and Stripling’s Sweet Baby Corn. Simmer on low heat for at least 20 minutes. Garnish with herbs of choice and serve warm. *1 (16 ounce) jar of Stripling’s Sweet Baby Corn will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!