Description
Savor Louisiana’s culinary magic with New Orleans Shrimp and Corn Bisque, a creamy Southern delicacy that whispers coastal comfort. Rich seafood and sweet corn dance together, promising a spoonful of pure Southern charm that beckons you to indulge in its velvety warmth.
Ingredients
Scale
Protein:
- 1.5 pounds medium raw shrimp (peeled, deveined, seasoned)
- 0.5 pound bacon
Vegetables and Aromatics:
- 1 medium yellow onion, finely chopped
- 0.5 bell pepper (any color), finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 4 ears of fresh corn (kernels removed, ~2–3 cups)
- 2–4 green onions, finely sliced
- 1 bunch fresh parsley, finely chopped
Liquids and Seasonings:
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1.5 cups water
- 0.25 cup sherry cooking wine (or white wine/broth)
- 2 cups heavy cream, warmed
- 8 tablespoons (1 stick) butter
- 0.5 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- Salt and black pepper to taste
Instructions
- Meticulously slice bacon into small fragments and prepare all aromatics by finely dicing onions, bell peppers, and celery while separating corn kernels from cobs.
- Render bacon in a substantial Dutch oven at medium heat for approximately 8 minutes until achieving golden crispness, reserving a thin layer of rendered fat.
- Introduce diced vegetables into the bacon remnants, sautéing for 5 minutes until they transform into a translucent, fragrant mixture. Incorporate minced garlic and briefly toast for 60 seconds.
- Deglaze the cooking vessel with sherry, vigorously scraping caramelized bits from the bottom, allowing liquid to reduce and concentrate flavors for 2 minutes.
- Craft a traditional roux by melting butter and gradually incorporating flour, continuously stirring for 5 minutes until developing a rich, nutty complexion and thickening consistency.
- Gradually incorporate shrimp stock, whisking methodically to prevent lumps, then add water and half the fresh herbs. Simmer uncovered at low temperature for 20 minutes to develop depth.
- Gently fold seasoned shrimp, sweet corn kernels, and heavy cream into the bisque, allowing proteins to cook precisely for 5 minutes until shrimp turn opaque pink.
- Elevate flavor profile by adjusting seasoning with salt, pepper, and additional Cajun spices. Ladle into warm bowls and garnish with remaining herbs and crisp bacon fragments.
Notes
- Select fresh, large shrimp for the best texture and sweet ocean flavor that elevates the entire bisque’s richness.
- Consider using smoked bacon to add deeper, more complex smoky undertones that complement the creamy seafood base.
- Keep shrimp cooking time minimal to prevent rubbery texture; they’re perfectly done when they turn opaque pink and curl slightly.
- Customize spice levels by adjusting Cajun seasoning – start conservatively and taste, then incrementally increase heat for personal preference.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Creole/Cajun
Nutrition
- Serving Size: 6
- Calories: 590
- Sugar: 5g
- Sodium: 850mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 190mg