Description
Welcome to this rich and delicious Louisiana Shrimp and Corn Bisque recipe! If you’re a fan of Southern cuisine or looking for a comforting seafood dish, this bisque is exactly what you need. Combining succulent shrimp and sweet corn, this Cajun-inspired soup is packed with flavor and warmth. Whether you’re hosting a dinner party or simply craving a satisfying meal, this recipe will surely impress your guests. Let’s dive into the world of New Orleans-style bisque and bring a touch of Louisiana to your kitchen!
Ingredients
- ½ pound of bacon – chopped into small pieces
- 1 medium onion – finely chopped (1 cup)
- ½ cup bell pepper – any color, finely chopped
- 2 stalks celery – finely chopped (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)
- 1 ½ cups water
- 2–4 green onions – chopped
- 1 bunch fresh parsley – chopped
- 1 ½ pounds medium raw shrimp – peeled, deveined, and seasoned with Cajun seasoning
- 4 ears of corn – kernels removed (2–3 cups)
- 2 cups heavy cream – warmed
- Cajun seasoning, salt, black pepper, to taste
Optional Substitutions:
- For a vegetarian version, swap shrimp stock with vegetable stock and replace shrimp with tofu or extra corn.
- Gluten-free? Use gluten-free flour for the roux.
Instructions
Step 1: Prep your ingredients: Finely chop 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, then season them with Cajun seasoning. Set aside in the refrigerator.
Step 2: Crisp the bacon: In a large dutch oven, cook the bacon over medium heat for about 8 minutes until it starts to crisp. Drain all but 1 tablespoon of bacon grease.
Step 3: Sauté the vegetables: Lower the heat to medium-low and add the onion, bell pepper, and celery to the pot. Sauté for 5 minutes until soft, then add the minced garlic and cook for an additional minute.
Step 4: Deglaze the pot: Pour in the sherry cooking wine to deglaze the pot, scraping up the browned bits from the bottom. Simmer for 1-2 minutes to let the alcohol cook off.
Step 5: Make the roux: Add the butter to the pot, letting it melt, then sprinkle in the flour. Stir continuously for 5 minutes until the flour darkens slightly, forming a roux.
Step 6: Simmer the bisque: Gradually whisk in the shrimp stock, a little at a time, to avoid lumps. Add the water, half of the parsley, and green onions. Bring the mixture to a boil, then lower to a simmer for 20 minutes, stirring occasionally.
Step 7: Add the shrimp and corn: Stir in the shrimp, corn, and warmed heavy cream. Simmer for 5 minutes until the shrimp are pink and fully cooked.
Step 8: Finish and serve: Adjust seasoning with salt, black pepper, or more Cajun seasoning as needed. Serve hot with a garnish of parsley or green onions.
Notes
- Shrimp size matters: Use medium-sized shrimp (41/50 count) to ensure even cooking. Smaller shrimp can overcook easily.
- Fresh corn is key: Using fresh corn from the cob gives the bisque a natural sweetness that complements the shrimp. If fresh corn isn’t available, frozen corn is a good substitute.
- Roux troubleshooting: If your roux is clumpy, add the liquid more slowly and whisk continuously to smooth it out.