Description
This Louisiana Shrimp and Corn Bisque recipe is a decadent and flavorful dish that combines the richness of shrimp, corn, and cajun spices with a creamy base. Perfect for cozy nights in or entertaining guests with a taste of the South.
Ingredients
Units
Scale
Bisque:
- 1/2 pound bacon
- 1 medium yellow onion
- 1/2 bell pepper, any color
- 2 stalks celery
- 4 cloves garlic
- 1/4 cup sherry cooking wine
- 8 tablespoons butter (1 stick, or 1/2 cup)
- 1/2 cup all-purpose flour
- 4 cups shrimp stock or chicken, vegetable, or seafood stock
- 1 1/2 cups water
- 2–4 green onions
- 1 bunch fresh parsley
- 1 1/2 pounds medium raw shrimp (41/50 count or similar size)
- 1 tablespoon cajun seasoning, or to taste
- 4 ears of corn, kernels removed (2–3 cups of kernels)
- 2 cups heavy cream, warmed
- Salt, black pepper, or cajun seasoning to taste
Instructions
- PREP: Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels from the cob. Chop bacon. Peel and devein shrimp. Season shrimp with cajun seasoning.
- CRISP: Cook bacon in a dutch oven until starting to crisp. Drain excess grease.
- SAUTÉ: Add onion, bell pepper, and celery. Sauté until soft, then add garlic.
- DEGLAZE: Pour in sherry to deglaze, simmer briefly.
- ROUX: Melt butter, add flour, cook until darkened.
- SIMMER: Slowly whisk in stock, water, parsley, and green onions. Simmer for 20 minutes.
- COOK: Add shrimp, corn, and cream. Simmer until shrimp are cooked.
- FINISH: Adjust seasoning to taste.
- SERVE: Garnish with parsley and green onions.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 730mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 200mg
