Welcome to a flavorful culinary journey! Today, we’re diving into the world of Louisiana Shrimp and Corn Bisque—a rich and creamy soup that captures the essence of New Orleans cuisine. Whether you’re a fan of Cajun dishes or simply in the mood for a comforting bowl of bisque, this recipe is sure to impress. Packed with tender shrimp and sweet corn, this bisque is the perfect starter or main course for any occasion. Let’s get cooking!
Introduction
If you’ve ever had the pleasure of experiencing Louisiana cuisine, you know that the flavors are bold, spicy, and deeply comforting. This Shrimp and Corn Bisque recipe is no exception. Originating from the heart of Cajun country, this dish combines succulent shrimp, fresh corn, and a silky, rich broth. It’s a classic southern comfort dish, perfect for both casual family dinners and elegant dinner parties.
The bisque’s creamy base is enriched with a homemade shrimp stock, butter, and a touch of sherry, giving it a depth of flavor that’s simply irresistible. What makes this bisque truly special is its versatility—it can be served as an appetizer or a filling main course. If you’re a fan of Louisiana-style dishes, this one’s a must-try!
Check out this Ultimate Cowboy Casserole for more hearty meal ideas.
Ingredients
Here’s everything you’ll need for this delightful bisque:
- ½ pound bacon, chopped
- 1 large onion, finely chopped (about 1 cup)
- ½ bell pepper, any color, diced (½ cup)
- 2 stalks celery, diced (½ cup)
- 4 cloves garlic, minced
- ¼ cup sherry cooking wine
- 8 tablespoons butter (1 stick or ½ cup)
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1½ cups water
- 2-4 tablespoons Cajun seasoning (to taste)
- 1 bunch fresh parsley, chopped (divided)
- 1½ pounds medium raw shrimp (peeled, deveined, 41/50 size)
- 4 ears fresh corn (or 2-3 cups corn kernels)
- 2 cups heavy cream, warmed
- Black pepper or additional Cajun seasoning to taste
Optional substitutions:
- Vegetarian option: Substitute shrimp with mushrooms and use vegetable stock.
- Dairy-free option: Swap butter and cream with vegan alternatives like olive oil and coconut milk.
How to Make Louisiana Shrimp and Corn Bisque – Step by Step
Step1: Prep the Ingredients
Start by finely chopping the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove the corn kernels from the cob and chop the bacon into small pieces. Peel and devein the shrimp, seasoning them with Cajun seasoning. Set the shrimp aside in the fridge.
Step2: Crisp the Bacon
In a large Dutch oven, cook the chopped bacon over medium heat until crispy (about 8 minutes). Drain all but 1 tablespoon of the bacon grease.
Step3: Sauté the Vegetables
Reduce the heat to medium-low and sauté the onions, bell pepper, and celery in the bacon grease for about 5 minutes, until soft. Add the garlic and sauté for another minute.
Step 4: Deglaze with Sherry
Pour in the sherry wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 1-2 minutes to burn off the alcohol.
Step5: Make the Roux
Add the butter to the pot and melt it. Once melted, sprinkle in the flour and stir continuously for about 5 minutes until the roux has thickened and darkened slightly.
Step6: Simmer the Bisque
Slowly whisk in the shrimp stock and water. Add half of the chopped parsley and green onions. Bring the bisque to a boil, then reduce to a low simmer. Let it cook uncovered for 20 minutes, stirring occasionally.
Step7: Cook the Shrimp and Corn
Add the seasoned shrimp, corn kernels, and warmed heavy cream to the bisque. Simmer for another 5 minutes until the shrimp turn pink and are cooked through.
Step8: Taste and Adjust
Taste the bisque and adjust the seasoning as needed with more salt, pepper, or Cajun seasoning. Garnish with the remaining parsley and green onions before serving.
Helpful Tips
- Use fresh shrimp: For the best flavor, use fresh, wild-caught shrimp. If frozen shrimp is your only option, be sure to thaw them thoroughly and pat them dry before adding to the bisque.
- Cajun seasoning: Adjust the Cajun seasoning to your liking. Some blends can be quite spicy, so start with less and add more as needed.
- Cream consistency: To avoid curdling, warm the heavy cream before adding it to the hot bisque.
For another hearty option, check out this Sausage Balls Recipe.
Cooking Tips
- Roux Technique: The roux is essential for a thick, creamy bisque. Stir constantly when adding flour to the butter to prevent burning.
- Shrimp Cooking Time: Shrimp cook quickly—about 5 minutes is all they need. Overcooking can make them rubbery.
- Corn Freshness: If possible, use fresh corn off the cob for added sweetness and texture.
Serving Suggestions
- Garnishes: Top each bowl with a sprinkle of fresh parsley and a dash of hot sauce for a bit of extra flavor.
- Sides: Serve with crusty French bread or warm cornbread to soak up the delicious bisque.
- Pairing: A crisp white wine like Sauvignon Blanc or a cold beer pairs perfectly with the rich flavors of the bisque.
Nutritional Information
Per serving:
- Calories: 492 kcal
- Fat: 28 g
- Carbohydrates: 34 g
- Protein: 27 g
- Vitamin A, C, Calcium, Iron
Storage and Leftovers
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat the bisque on the stovetop over low heat, stirring frequently. Avoid boiling to preserve the texture of the cream.
- Freezing: While the bisque can be frozen, the texture of the cream may change slightly upon thawing. For best results, freeze without the cream and add it when reheating.
Frequently Asked Questions (FAQs)
Q1: Can I make this bisque in advance?
A1: Yes! Prepare the bisque a day ahead, refrigerate it, and reheat gently before serving. Add the shrimp and cream at the last minute.
Q2: What can I substitute for shrimp?
A2: For a vegetarian version, substitute shrimp with mushrooms or tofu.
Q3: Can I use frozen corn?
A3: Absolutely! Frozen corn is a great substitute when fresh is not available.
Q4: How do I prevent the cream from curdling?
A4: Be sure to warm the cream before adding it to the bisque and avoid boiling once the cream is added.
Related Recipes
- Sausage Balls Recipe with Red Lobster Mix – A Perfect Appetizer
- Peanut Butter Ganache – A Decadent Dessert Guide
Conclusion
This Louisiana Shrimp and Corn Bisque is a comforting, flavorful dish that brings the essence of New Orleans to your table. Whether you’re serving it as a starter or a main course, it’s sure to impress your guests with its rich, creamy goodness. Don’t forget to share your feedback and any personal twists on the recipe—I’d love to hear how you made it your own! Enjoy!
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Louisiana Shrimp and Corn Bisque Recipe – Creamy & Delicious
Description
Welcome to a flavorful culinary journey! Today, we’re diving into the world of Louisiana Shrimp and Corn Bisque—a rich and creamy soup that captures the essence of New Orleans cuisine. Whether you’re a fan of Cajun dishes or simply in the mood for a comforting bowl of bisque, this recipe is sure to impress. Packed with tender shrimp and sweet corn, this bisque is the perfect starter or main course for any occasion. Let’s get cooking!
Ingredients
- ½ pound bacon, chopped
- 1 large onion, finely chopped (about 1 cup)
- ½ bell pepper, any color, diced (½ cup)
- 2 stalks celery, diced (½ cup)
- 4 cloves garlic, minced
- ¼ cup sherry cooking wine
- 8 tablespoons butter (1 stick or ½ cup)
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1½ cups water
- 2–4 tablespoons Cajun seasoning (to taste)
- 1 bunch fresh parsley, chopped (divided)
- 1½ pounds medium raw shrimp (peeled, deveined, 41/50 size)
- 4 ears fresh corn (or 2–3 cups corn kernels)
- 2 cups heavy cream, warmed
- Black pepper or additional Cajun seasoning to taste
Optional substitutions:
- Vegetarian option: Substitute shrimp with mushrooms and use vegetable stock.
- Dairy-free option: Swap butter and cream with vegan alternatives like olive oil and coconut milk.
Instructions
Step 1: Prep the Ingredients
Start by finely chopping the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove the corn kernels from the cob and chop the bacon into small pieces. Peel and devein the shrimp, seasoning them with Cajun seasoning. Set the shrimp aside in the fridge.
Step 2: Crisp the Bacon
In a large Dutch oven, cook the chopped bacon over medium heat until crispy (about 8 minutes). Drain all but 1 tablespoon of the bacon grease.
Step 3: Sauté the Vegetables
Reduce the heat to medium-low and sauté the onions, bell pepper, and celery in the bacon grease for about 5 minutes, until soft. Add the garlic and sauté for another minute.
Step 4: Deglaze with Sherry
Pour in the sherry wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 1-2 minutes to burn off the alcohol.
Step 5: Make the Roux
Add the butter to the pot and melt it. Once melted, sprinkle in the flour and stir continuously for about 5 minutes until the roux has thickened and darkened slightly.
Step 6: Simmer the Bisque
Slowly whisk in the shrimp stock and water. Add half of the chopped parsley and green onions. Bring the bisque to a boil, then reduce to a low simmer. Let it cook uncovered for 20 minutes, stirring occasionally.
Step 7: Cook the Shrimp and Corn
Add the seasoned shrimp, corn kernels, and warmed heavy cream to the bisque. Simmer for another 5 minutes until the shrimp turn pink and are cooked through.
Step 8: Taste and Adjust
Taste the bisque and adjust the seasoning as needed with more salt, pepper, or Cajun seasoning. Garnish with the remaining parsley and green onions before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh shrimp: For the best flavor, use fresh, wild-caught shrimp. If frozen shrimp is your only option, be sure to thaw them thoroughly and pat them dry before adding to the bisque.
- Cajun seasoning: Adjust the Cajun seasoning to your liking. Some blends can be quite spicy, so start with less and add more as needed.
- Cream consistency: To avoid curdling, warm the heavy cream before adding it to the hot bisque.
