Description
Creamy New Orleans Shrimp and Corn Bisque blends Louisiana’s rich culinary heritage with comforting seafood warmth. Southern coastal flavors mingle in this hearty soup, inviting hungry diners to savor each luxurious spoonful.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds medium raw shrimp, peeled, deveined, and seasoned with Cajun seasoning
- 4 ears corn (or 2–3 cups kernels, fresh or frozen)
- 2 cups heavy cream, warmed
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
Proteins and Aromatics:
- 0.5 pounds turkey bacon, chopped
- 1 cup onion, finely chopped
- 0.5 cup bell pepper (any color), finely chopped
- 0.5 cup celery, finely chopped
- 4 cloves garlic, minced
- 1 bunch fresh parsley, chopped (about 0.25 cup), divided
- 1 bunch green onions, chopped (about 0.5 cup), divided
Seasonings and Thickeners:
- 0.25 cup sherry cooking wine
- 8 tablespoons butter (1 stick or 0.5 cup)
- 0.5 cup all-purpose flour
- 1 tablespoon Cajun seasoning (or to taste)
- Salt, black pepper, or additional Cajun seasoning, to taste
- 1.5 cups water
Instructions
- Create a flavor foundation by rendering turkey bacon in a spacious Dutch oven until crispy, extracting maximum smoky essence while leaving a thin layer of flavorful drippings.
- Incorporate aromatic trinity of diced onion, bell pepper, and celery into the bacon-infused base, gently sweating the vegetables until they soften and release their nuanced flavors.
- Introduce minced garlic, allowing its pungent notes to bloom briefly without browning, then deglaze the pot with fragrant sherry, extracting caramelized remnants from the cookware’s surface.
- Craft a roux by melting butter and gradually incorporating flour, stirring continuously until the mixture transforms into a golden, nutty-scented paste that will thicken the bisque.
- Methodically whisk in shrimp stock and water, ensuring a silky smooth consistency without lumps, then introduce half the chopped parsley and green onions for initial herbal undertones.
- Allow the liquid to simmer gently, developing depth and reducing slightly while occasionally skimming any accumulated foam from the surface.
- Elevate the bisque by adding seasoned shrimp, sweet corn kernels, and luxurious heavy cream, letting the proteins cook tenderly and the ingredients meld harmoniously.
- Perform a final seasoning assessment, balancing Cajun spices, salt, and pepper to achieve a perfectly rounded flavor profile before serving in warmed bowls.
- Garnish with remaining fresh herbs, creating a vibrant visual and aromatic finishing touch that celebrates the essence of New Orleans cuisine.
Notes
- Choose turkey bacon for a leaner option that still adds smoky depth to the bisque without excessive fat.
- Keep shrimp cold until cooking to maintain their firm texture and prevent bacterial growth during preparation.
- Slowly whisk stock into the roux to prevent lumpy consistency, ensuring a smooth and creamy bisque base.
- Consider using gluten-free flour or cornstarch as a substitute for those with wheat sensitivities, maintaining the same thickening technique.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg