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Louisiana Shrimp and Corn Bisque Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 75 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Louisiana Cajun

Description

This Louisiana Shrimp and Corn Bisque is a rich, creamy, and flavorful soup combining perfectly seasoned shrimp, fresh corn kernels, and a velvety roux-based broth infused with bacon, garlic, and Cajun spices. Ideal for a cozy family meal or entertaining guests, this hearty bisque offers a delightful taste of Louisiana cuisine with its balance of smoky, spicy, and creamy elements.

Ingredients

Scale

Meat and Seafood

  • ½ pound bacon, chopped
  • 1 ½ pounds medium raw shrimp (41/50 or similar size), peeled and deveined

Vegetables and Herbs

  • 1 medium yellow onion, finely chopped (about 1 cup)
  • ½ bell pepper (any color), finely chopped (½ cup)
  • 2 stalks celery, finely chopped (½ cup)
  • 4 cloves garlic, minced
  • 4 ears of corn, kernels removed (about 2-3 cups)
  • 2-4 green onions, chopped (½ cup)
  • 1 bunch fresh parsley, chopped (¼ cup)

Liquids and Dairy

  • ¼ cup sherry cooking wine
  • 8 tablespoons butter (1 stick or ½ cup)
  • 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
  • 1 ½ cups water
  • 2 cups heavy cream, warmed

Dry Ingredients and Seasonings

  • ½ cup all-purpose flour
  • 1 tablespoon Cajun seasoning (or to taste)
  • Salt (to taste)
  • Black pepper (to taste)
  • Additional Cajun seasoning (optional, to taste)

Instructions

  1. Prep: Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels from the cobs. Chop bacon into small pieces. Peel and devein shrimp, pat them dry, then season evenly with Cajun seasoning. Set the shrimp aside in the refrigerator until ready to use. Measure out all other ingredients.
  2. Crisp Bacon: Heat a large Dutch oven over medium heat and add the chopped bacon. Cook for about 8 minutes until the bacon starts to crisp, stirring occasionally. Drain all but about 1 tablespoon of the rendered bacon grease, leaving it in the pot for flavor.
  3. Sauté Vegetables: Reduce heat to medium-low and add chopped onion, bell pepper, and celery to the pot with the bacon. Sauté for about 5 minutes until the vegetables soften. Add minced garlic and cook for an additional 1 minute while stirring to avoid burning.
  4. Deglaze: Pour in the sherry cooking wine to deglaze the pot, scraping the bottom thoroughly to lift any browned bits (fond). Simmer for 1-2 minutes to allow the alcohol to evaporate, intensifying the flavor.
  5. Make Roux: Add the butter to the pot and let it melt. Once melted, sprinkle the all-purpose flour evenly over the bacon and vegetables. Cook for about 5 minutes, stirring constantly and scraping the bottom, until the flour darkens slightly and the mixture looks thick and clumpy.
  6. Simmer Broth: Gradually whisk in the shrimp stock, a little at a time, making sure to eliminate any lumps of flour. Stir in the 1 ½ cups water until smooth. Add half of the chopped parsley and green onions to the pot. Bring the mixture to a boil, then reduce to a low simmer. Let it simmer uncovered for 20 minutes, occasionally stirring and skimming off any fat or foam that rises to the surface.
  7. Cook Shrimp and Add Corn: Add the seasoned raw shrimp, fresh corn kernels, and warmed heavy cream to the simmering pot. Add the remaining parsley and green onions or save them to garnish each serving. Bring the soup back up to a gentle simmer and cook for 5 minutes, until the shrimp turn pink and are fully cooked through.
  8. Finish and Season: Taste the bisque and adjust the seasoning as needed, adding additional salt, black pepper, or Cajun seasoning to your preference.
  9. Serve: Serve the Louisiana Shrimp and Corn Bisque hot with the option to garnish with extra chopped parsley and green onions for a fresh burst of flavor and color.

Notes

  • If shrimp stock is not available, substitute with chicken, vegetable, or seafood stock for a slightly different flavor.
  • For a smoother bisque, you can blend part of the soup before adding the shrimp and cream.
  • Adjust Cajun seasoning according to your spice tolerance to control the heat level.
  • Ensure heavy cream is warmed before adding to prevent curdling in the hot soup.
  • To make this dish gluten-free, use a gluten-free flour blend instead of all-purpose flour.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to avoid curdling.

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Find it online: https://flavorfulmealguide.com/louisiana-shrimp-and-corn-bisque-recipe-2/