Louisiana Shrimp and Corn Bisque (Print version)
Tender shrimp, sweet corn, Cajun spices, and cream simmer into a rich Louisiana-style bisque made for a cozy bowl.
# Ingredients:
For the bisque base
01 -
3 tablespoons unsalted butter
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, finely diced
04 -
1 green bell pepper, finely diced
05 -
2 celery ribs, finely diced
06 -
3 cloves garlic, minced
07 -
3 tablespoons all-purpose flour
08 -
4 cups (950 ml) seafood stock
09 -
3 cups (420 g) fresh or frozen corn kernels
10 -
1 1/2 teaspoons Cajun seasoning, plus more to taste
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon dried thyme
13 -
1 bay leaf
14 -
1/4 teaspoon cayenne pepper, optional
For finishing
15 -
1 lb (450 g) medium shrimp, peeled and deveined
16 -
1 cup (240 ml) heavy cream
17 -
1 teaspoon Louisiana-style hot sauce, plus more to taste
18 -
Salt and black pepper, to taste
19 -
2 green onions, thinly sliced
20 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Melt the butter with the olive oil in a Dutch oven over medium heat. Add the onion, bell pepper, and celery and cook for 6-8 minutes, stirring often, until softened.
02 -
Stir in the garlic for 30 seconds. Sprinkle in the flour and cook for 2 minutes, stirring constantly, until the mixture looks pasty and lightly golden.
03 -
Slowly whisk in the seafood stock until smooth. Add corn, Cajun seasoning, smoked paprika, thyme, bay leaf, and cayenne. Simmer uncovered for 15 minutes.
04 -
Remove the bay leaf. Blend about half the soup with an immersion blender, leaving some corn and vegetables whole for texture.
05 -
Reduce the heat to low. Stir in the heavy cream and hot sauce, then add the shrimp. Cook gently for 3-4 minutes, until the shrimp are pink and opaque.
06 -
Taste and adjust with salt, pepper, Cajun seasoning, or more hot sauce. Ladle into bowls and top with green onions and parsley.
# Good to know:
01 -
Use seafood stock for the strongest shrimp flavor.
02 -
Add shrimp at the end so they stay tender.
03 -
The soup thickens as it rests.