Soul Foodie Soundtrack: Eric Roberson feat. Phonte "Picture Perfect"
It's that time of year where the seasons and landscape transition from bright and lively hues to more relaxing and earthy tones. This is also the time where singles look to make lasting bonds that will carry throughout the remainder of the year. Yup, that's right it's Cuffin' Season. To celebrate the dawn of this year's season we offer up a dish and a song that blends the crisp flavors of summer with the warmth and comfort of autumn and a newfound partner: Picture Perfect Shrimp and Sausage Bisque.
Just like a comforting meal, Eric Roberson and Phonte's "Picture Perfect" takes you to a place that reminds you of all things perfect in love -- much in the same way a good bisque reminds you of Mom's perfect hand in the kitchen.
This is a light yet hearty meal that is easy to create and will surely guarantee a return visit by your new boo. The ingredients are simple enough for even the novice cook to master, and complete cooking time comes in around 35 minutes.
Picture Perfect Shrimp and Sausage Bisque
1 cup all-purpose flour
1 cup salted butter
2 cups light beer
1 medium onion, chopped
1 1/2 cloves of garlic, minced
2 medium bell peppers, chopped
3 stalks of celery, chopped
1 1/2 cups water
1 pound smoked sausage, sliced
2 cups frozen sweet corn
1/4 cup sugar
4 tablespoons parsley flakes
2 1/2 tablespoons Old Bay seasoning
2 tablespoons Italian seasoning
1/2 tablespoon cayenne pepper (optional)
1/2 cup heavy whipping cream
1 1/2 pounds raw large shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
Salt and black pepper to taste
Start by making a basic roux with the flour, butter, and beer. Brown the roux to a "Picture Perfect" golden yellow color. Once the roux is done, add the onion, garlic, bell pepper, celery, and water to the roux and stir. You may add more or less water to make your bisque as thin or thick as you like. Brown the sausage in a separate pan. Add the sausage to the roux along with the frozen corn, sugar, and spices. Simmer for 5 minutes then add the heavy cream while stirring constantly. Let simmer for 15 additional minutes, stirring occasionally. Add the shrimp and allow to cook until pink and opaque. Serve topped with Parmesan cheese.
Click here for a printable version of this recipe.