Description
New Orleans Shrimp and Corn Bisque featuring succulent shrimp, sweet corn, rich broth. A quick, comforting, crowd-pleasing recipe.
Ingredients
Scale
- 1½ pounds (680g) large shrimp, peeled and deveined (shells reserved)
- 4 tablespoons (56g) unsalted butter
- 1 large onion (about 2 cups/300g), finely diced
- 1 green bell pepper (about 1 cup/150g), diced
- 2 celery stalks (about ¾ cup/120g), finely diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups (950ml) seafood stock or chicken broth
- 2 cups (470ml) heavy cream
- 3 cups (450g) fresh or frozen corn kernels
- 1 tablespoon Cajun seasoning
- ¼ teaspoon cayenne pepper (adjust to taste)
- 2 bay leaves
- 2 tablespoons fresh lemon juice
- ¼ cup (15g) fresh parsley, chopped
- Salt and black pepper to taste
- Optional garnish: chopped green onions and additional parsley
Instructions
- Step 1: Create the Seafood Base In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter over medium-high heat. Add the reserved shrimp shells and sauté for 5 minutes until pink and fragrant. Pour in the seafood stock, bring to a simmer, and cook for 15 minutes to extract the flavor. Strain the broth into a bowl, discarding the shells, and set aside. This enriched stock will form the flavorful foundation of your New Orleans Shrimp and Corn Bisque.
- Step 2: Sauté the Trinity Return the pot to medium heat and add the remaining 3 tablespoons of butter. Add the holy trinity – onions, bell pepper, and celery – and cook until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Step 3: Create the Roux Base Sprinkle the flour over the vegetable mixture and stir constantly for 2-3 minutes to create a blonde roux. This crucial step will give your bisque its velvety texture while preventing any raw flour taste in the finished dish.
- Step 4: Build the Soup Gradually whisk in the reserved shrimp stock, ensuring no lumps form. Add the bay leaves, Cajun seasoning, and cayenne pepper. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Step 5: Add Corn and Cream Stir in the corn kernels and continue to simmer for 5 minutes. Pour in the heavy cream and adjust the heat to maintain a gentle simmer without boiling (to prevent curdling). Cook for another 5-7 minutes until the soup thickens to your desired consistency.
- Step 6: Finish with Shrimp Add the peeled shrimp to the simmering bisque and cook just until they turn pink and opaque, about 3-4 minutes. Remove from heat and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Step 7: Serve and Garnish Ladle your creamy Louisiana shrimp soup into warmed bowls and garnish with additional chopped parsley and green onions. Serve immediately with crusty French bread for the complete New Orleans dining experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 10g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 220mg