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Louisiana Shrimp and Corn Bisque Recipe - Creamy & Delicious

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/louisiana-shrimp-and-corn-bisque-recipe-creamy-delicious/