Shrimp Bisque and Cornbread

Directions

1. Preheat oven to 200 degrees Celsius.
2. Start preparing the bread.
3. Pour corn flour, wheat flour, baking powder, baking soda, sugar, and salt in a bowl.
4. In another bowl mix the melted butter with milk, and eggs. Add to the first bowl and mix.
5. In a buttered pan (about 25 centimeter diameter), pour the mix. Cook for 20-25 minutes.
6. Shell and devein the shrimp and remove heads. Set the shells and heads aside.
7. In a casserole or large saucepan, heat a tablespoon of olive oil.
8. Fry the shrimp's shells and heads with the diced onion and carrots for 3 to 4 minutes.
9. Add the white wine, stir, and cook for 3 minutes.
10. Add the tomato paste, 1 teaspoon of Tabasco, the bay leaves, 2 sprigs of thyme. Cover everything with a liter of fish stock, salt, and cover with a lid. Cook for 30 to 35 minutes.
11. Filter to remove vegetables and shells.
12. Collect the broth. Put it in your pan and add the cream. Bring to boil and add the cornstarch to thicken the bisque.
13. Plunge the shrimp for 2/3 minutes to cook.
14. Distribute Bisque on 4 plates, add the shrimp and corn kernels.
15. Chop some chive and add it to each plate.