New Orleans Shrimp and Corn Bisque
A rich and creamy bisque featuring succulent shrimp and sweet corn, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels, fresh or frozen
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups seafood stock
- 1 cup heavy cream Can substitute with half-and-half or coconut cream
- 1/4 cup butter
- 2 tablespoons flour Can substitute with cornstarch for gluten-free
- 1 teaspoon Cajun seasoning Adjust based on spice preference
- to taste Salt and pepper Season to taste
Instructions
Preparation
- Begin by prepping your ingredients. Peel and devein the shrimp if not already done, and set aside. Dice the onion and mince the garlic. If using fresh corn, remove the kernels from the cob.
Cooking the Base
- In a large pot, melt the butter over medium heat. Once melted, add the diced onion and minced garlic. Sauté for about 3 to 4 minutes until the onion is soft and translucent.
Creating the Roux
- Stir in the flour, cooking for about 2 minutes to create a roux that thickens the bisque.
Adding Seafood Stock
- Gradually whisk in the seafood stock, ensuring there are no lumps from the flour. Increase the heat to bring to a boil.
Incorporating Corn and Seasoning
- Add the corn kernels and Cajun seasoning to the stock. Lower the heat to a simmer and cook for about 10 minutes.
Adding Shrimp
- After simmering, add the prepared shrimp to the pot. Cook for about 4 to 5 minutes until the shrimp turn pink and are fully cooked.
Stirring in Cream
- Slowly stir in the heavy cream and heat through gently, ensuring it doesn’t boil again.
Final Seasoning
- Season with salt and pepper to taste. Serve hot, potentially garnished with fresh herbs or additional Cajun seasoning.
Notes
Best served with crusty bread or a light salad. Can be stored in the refrigerator for up to three days or frozen for about two months. Reheat gently to retain cream texture.