Louisiana Shrimp Corn Bisque (Printable Version)
Creamy, Cajun-inspired shrimp and corn bisque, rich in flavor and perfect for casual dinners or special events.
# Ingredients:
01 -
½ pound bacon, chopped
02 -
1 medium yellow onion, finely chopped (1 cup)
03 -
½ bell pepper, finely chopped (any color, ½ cup)
04 -
2 stalks celery, finely chopped (½ cup)
05 -
4 cloves garlic, minced
06 -
¼ cup sherry cooking wine
07 -
8 tablespoons butter (1 stick, or ½ cup)
08 -
½ cup all-purpose flour
09 -
4 cups shrimp stock (or chicken, vegetable, or seafood stock)
10 -
1 ½ cups water
11 -
2-4 green onions, finely chopped (½ cup)
12 -
¼ cup fresh parsley, chopped
13 -
1 ½ pounds medium raw shrimp (peeled, deveined, 41/50 size, seasoned with cajun seasoning)
14 -
1 tablespoon salt (or to taste)
15 -
4 ears of corn, kernels removed (2-3 cups)
16 -
2 cups heavy cream, warmed
17 -
Black pepper or cajun seasoning, to taste
# Steps to Follow:
01 -
Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels from the cob. Chop bacon into small pieces. Peel and devein shrimp, pat dry, and season with cajun seasoning. Refrigerate shrimp until ready to use. Measure out all other ingredients.
02 -
Heat a large dutch oven over medium heat and add chopped bacon. Cook for about 8 minutes until bacon starts to crisp, stirring occasionally. Drain all but about 1 tablespoon of bacon grease.
03 -
Turn heat to medium-low and add onion, bell pepper, and celery to the pot. Sauté for about 5 minutes until softening, then add garlic and cook for 1 minute while stirring.
04 -
Add sherry wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 1-2 minutes to allow the alcohol to evaporate.
05 -
Add butter to the pot and let it melt. Sprinkle flour over the bacon and vegetable mixture, stirring and scraping the bottom. Cook for about 5 minutes until the flour slightly darkens and thickens.
06 -
Slowly whisk in shrimp stock, a little at a time, until incorporated and smooth. Add 1 ½ cups water, half of the parsley, and half of the green onions. Bring to a boil, then reduce to a low simmer. Cook uncovered for 20 minutes, skimming off fat or foam, and stirring occasionally.
07 -
Add seasoned raw shrimp, corn, and heavy cream to the pot. Mix in remaining parsley and green onions, or save them for garnish. Bring back to a simmer and cook for about 5 minutes, until shrimp are pink and cooked through.
08 -
Taste and adjust seasoning with salt, pepper, or cajun seasoning. Serve hot, optionally garnished with parsley and/or green onions.
# Additional Notes:
01 -
Leftovers should be cooled before storing in an airtight container for 2-3 days. Reheat gently on the stove to maintain shrimp texture.
02 -
To freeze, use freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
03 -
When reheating, avoid boiling to prevent the shrimp from becoming rubbery.