This shrimp and corn bisque is a creamy, indulgent dish rooted in New Orleans’ vibrant food culture. Its comforting blend of seafood, Cajun flavors, and fresh corn makes it a quintessential Louisiana dish. Shrimp bisque is often a centerpiece at family gatherings and holiday dinners in the South, where seafood takes center stage. The recipe is perfect for impressing guests, delivering both rich flavors and a hearty texture.
Why You’ll Love This Recipe:
This recipe delivers a luxurious combination of creamy textures, Cajun-seasoned shrimp, and sweet corn. The richness of heavy cream, combined with a homemade stock, creates a bisque that is both comforting and elegant. It’s perfect for special occasions or even just to treat yourself to a restaurant-quality dish at home
Ingredients You’ll Need:
- Shrimp: Fresh or frozen, small to medium-sized shrimp work best.
- Turkey Bacon: Adds a smoky flavor and a bit of crispness.
- Vegetables: Onion, bell pepper, and celery are the Cajun “holy trinity.” Garlic, green onions, and parsley add flavor and freshness.
- Corn: Fresh, frozen, or canned corn will do, with fresh being the best for added sweetness.
- Butter: Real butter gives this bisque its richness.
- Stock: Homemade shrimp stock is recommended, but vegetable or seafood stock works as well.
- Cajun Seasoning: This adds the traditional Cajun flavor. Adjust the amount based on your spice tolerance.
- Heavy Cream: Provides the bisque its creamy consistency.
How to Make New Orleans Shrimp and Corn Bisque:
Step-by-Step Instructions:
- Prepare the Ingredients: Dice the vegetables and prepare the shrimp. Season shrimp with Cajun seasoning and set aside.
- Crisp the Turkey Bacon: In a large Dutch oven, cook the turkey bacon until crispy. Remove and set aside, leaving a tablespoon of the rendered fat in the pot.
- Sauté the Vegetables: Add onion, bell pepper, and celery, cooking until softened. Add garlic and cook until fragrant.
- Create the Roux: Melt butter, sprinkle flour over the sautéed veggies, and stir to form a roux. Cook until the mixture thickens and darkens slightly.
- Add Stock: Slowly whisk in the stock a little at a time until incorporated, ensuring there are no lumps.
- Simmer: Let the bisque simmer for 20–30 minutes, allowing flavors to meld together.
- Cook the Shrimp and Corn: Stir in the shrimp, corn, and heavy cream. Simmer until the shrimp turn pink and are cooked through.
- Serve: Garnish with green onions, parsley, and crisped turkey bacon for a finishing touch.
Cooking Tips:
- Homemade Shrimp Stock: Use shrimp shells to create a rich broth that deepens the bisque’s flavor.
- Whisk Slowly: When adding stock, whisk it in small increments to avoid lumps in the roux.
- Timing: Add the shrimp toward the end of cooking to avoid overcooking.
Helpful Tips:
- Leftovers: Bisque can be stored in the fridge for 2-3 days in airtight containers.
- Freezing: Freeze for up to three months in freezer-safe containers. Thaw in the refrigerator overnight.
- Reheating: Gently reheat on the stove to avoid overcooking the shrimp.
Details:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Pescatarian-friendly
Notes:
For a deeper flavor, make your own shrimp stock using the shrimp shells and vegetables. Adjust the level of Cajun seasoning depending on your spice preference.
Nutritional Information:
- Calories: 492 per serving
- Carbohydrates: 14g
- Protein: 15g
- Fat: 43g
- Cholesterol: 178mg
Frequently Asked Questions:
Can I use frozen shrimp?
Yes, just make sure to defrost them before cooking.
Can this bisque be made ahead?
Absolutely! Prepare the bisque, cool it down, and store it in the refrigerator or freezer until ready to serve.
Storage Instructions:
Leftover bisque should be cooled and stored in airtight containers. It will keep in the fridge for up to three days and in the freezer for up to three months. Reheat gently on the stovetop.
Related Recipes:
If you loved this recipe, you’ll enjoy these other New Orleans classics:
Conclusion:
This New Orleans Shrimp and Corn Bisque is a must-try for anyone craving a warm, flavorful dish with a touch of Southern flair. Its rich, creamy texture and savory shrimp make it the ultimate comfort food. Whether for a special occasion or a cozy night in, this bisque is sure to impress!
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New Orleans Shrimp and Corn Bisque
Description
This shrimp and corn bisque is a creamy, indulgent dish rooted in New Orleans’ vibrant food culture. Its comforting blend of seafood, Cajun flavors, and fresh corn makes it a quintessential Louisiana dish. Shrimp bisque is often a centerpiece at family gatherings and holiday dinners in the South, where seafood takes center stage. The recipe is perfect for impressing guests, delivering both rich flavors and a hearty texture.
Ingredients
- Shrimp: Fresh or frozen, small to medium-sized shrimp work best.
- Turkey Bacon: Adds a smoky flavor and a bit of crispness.
- Vegetables: Onion, bell pepper, and celery are the Cajun “holy trinity.” Garlic, green onions, and parsley add flavor and freshness.
- Corn: Fresh, frozen, or canned corn will do, with fresh being the best for added sweetness.
- Butter: Real butter gives this bisque its richness.
- Stock: Homemade shrimp stock is recommended, but vegetable or seafood stock works as well.
- Cajun Seasoning: This adds the traditional Cajun flavor. Adjust the amount based on your spice tolerance.
- Heavy Cream: Provides the bisque its creamy consistency.
Instructions
- Prepare the Ingredients: Dice the vegetables and prepare the shrimp. Season shrimp with Cajun seasoning and set aside.
- Crisp the Turkey Bacon: In a large Dutch oven, cook the turkey bacon until crispy. Remove and set aside, leaving a tablespoon of the rendered fat in the pot.
- Sauté the Vegetables: Add onion, bell pepper, and celery, cooking until softened. Add garlic and cook until fragrant.
- Create the Roux: Melt butter, sprinkle flour over the sautéed veggies, and stir to form a roux. Cook until the mixture thickens and darkens slightly.
- Add Stock: Slowly whisk in the stock a little at a time until incorporated, ensuring there are no lumps.
- Simmer: Let the bisque simmer for 20–30 minutes, allowing flavors to meld together.
- Cook the Shrimp and Corn: Stir in the shrimp, corn, and heavy cream. Simmer until the shrimp turn pink and are cooked through.
- Serve: Garnish with green onions, parsley, and crisped turkey bacon for a finishing touch.
Notes
For a deeper flavor, make your own shrimp stock using the shrimp shells and vegetables. Adjust the level of Cajun seasoning depending on your spice preference.
