I miss Foamheart. He was a great mentor with some amazing stories and food. So when
indaswamp
posted that incredible Shrimp & Corn Bisque last week I thought I’d take his inspiration and pull up a Foamheart thread as a tribute. This is what I found.
www.smokingmeatforums.com
I had to look around with Googles help to get a bit more guidance, Foam told me more than once I over think recipes or try too hard. So I tried to stay in the spirit of his post, but used N Carolina Shrimp instead of Louisiana and 8 oz of oyster juice instead of my own shrimp shell stock. Also used store bought Andouille sausage seared in pan instead on my own hand made and added the last Iowa garden tomatoes my parents brought. Came out pretty amazing! Thank you Kieth for reintroducing an amazing soup to my family, it was a huge hit. I’ll try the bisque next go! And a Salute to my Submarine Coonazz mentor, still looking for the mail buoy Sir.
Lots of pictures follow:
Prep, trinity plus the last Iowa fresh tomatoes.
Blonde roux
Mixing it in the veggies
Then the corn and creamed corn
Then chicken stock and oyster juice
After a long low and slow simmer seared the andouille and added to the pot
Finally, 30 minutes before diner added the shrimp dusted with Tony Cs. Oh crap…I forgot I added some lobster shrooms I had for mod umami and because they were there!
Because my parents were in town I also put some pork tenderloins on the smoker and threw together some garlic herb potatoes!
About the time shrimp and corn soup was done simmering pork came off and rested. While everyone ate the soup.
In the words of Foam I used the Fine China for the soup.
Then sliced up the pork and served with potatoes. We loved the soup so much it was used as the gravy
Thank you for your time! Thank you to all that take the time to share and mentor here or anywhere else! It matters and isn’t ignored!
indaswamp
posted that incredible Shrimp & Corn Bisque last week I thought I’d take his inspiration and pull up a Foamheart thread as a tribute. This is what I found.Shrimp & Corn Soup ~ Foamheart
We got a day's cool snap, you folks up north would laugh! Its supposed to be back in the mid 80's again tomorrow, but today....IT SOUP TIME!! First I want to add a disclaimer, if you have been to Louisiana and this isn't like the shrimp and corn soup you had, we have as many interpretation's as...
www.smokingmeatforums.com
I had to look around with Googles help to get a bit more guidance, Foam told me more than once I over think recipes or try too hard. So I tried to stay in the spirit of his post, but used N Carolina Shrimp instead of Louisiana and 8 oz of oyster juice instead of my own shrimp shell stock. Also used store bought Andouille sausage seared in pan instead on my own hand made and added the last Iowa garden tomatoes my parents brought. Came out pretty amazing! Thank you Kieth for reintroducing an amazing soup to my family, it was a huge hit. I’ll try the bisque next go! And a Salute to my Submarine Coonazz mentor, still looking for the mail buoy Sir.
Lots of pictures follow:
Prep, trinity plus the last Iowa fresh tomatoes.
Blonde roux
Mixing it in the veggies
Then the corn and creamed corn
Then chicken stock and oyster juice
After a long low and slow simmer seared the andouille and added to the pot
Finally, 30 minutes before diner added the shrimp dusted with Tony Cs. Oh crap…I forgot I added some lobster shrooms I had for mod umami and because they were there!
Because my parents were in town I also put some pork tenderloins on the smoker and threw together some garlic herb potatoes!
About the time shrimp and corn soup was done simmering pork came off and rested. While everyone ate the soup.
In the words of Foam I used the Fine China for the soup.
Then sliced up the pork and served with potatoes. We loved the soup so much it was used as the gravy
Thank you for your time! Thank you to all that take the time to share and mentor here or anywhere else! It matters and isn’t ignored!
