Coming from a large family. There is a way to cook corn that will feed a crowd without using a grill. I make corn like this for most 4th of July’s and it always turns out great.
20-30 corn on cobb
1 lb butter
1 tbs pepper
1 tbs salt
1 head pressed garlic
You will need a cooler use a large one for a large crowd.
Husk corn and layer into cooler.
Bring a large pot of salted water to a boil or use a few pots I use 2 stock pots . Pour over corn,close lid and do not open for at least half hour.
Drain water out, add butter, salt, pepper and pressed garlic. close lid and shake cooler so corn is coated. Enjoy.
Shrimp bisque is actually very easy to make. When ever I buy shrimp, I buy them raw and use shells a stock for bisque. It always turns out wonderful. And with ingredients that you have at home.
1 bay leaf
2-3 pepper corns
3 cups water
16 oz shrimp
2 large carrots
1 small onion chopped
3 large garlic cloves
2 large tomato peeled and diced
7 tbs butter
2 tbsp flour
1 cup heavy cream
In a medium saucepan over medium heat, cook shrimp shells bay leaf and peppercorns in 2 tablespoons of butter 4-5 minutes. Add 3 cups of water and let simmer 10-15 minutes uncovered. Strain through fine mash and discard solids.
in a medium frying pan add 1 tablespoon butter, diced carrot, diced onion, diced garlic and diced tomatoes saute until vegetables are soft about five minutes.
Add to stock and bring to a simmer. let simmer for 20 minutes or until vegetables are tender. using an Emerson blender blend vegetables until blended well and smooth. Add chopped shrimp and cook over medium heat until shrimp turn pink.
in a medium saucepan over medium heat, combine 3 tablespoons butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Add heavy cream and blend well with wisk. Season with salt and pepper. Simmer 15 minutes, then remove from heat
Add cream mixture to stock and slowly until incorporate
garnish with herbs