Description
Indulge in the rich and flavorful Louisiana Shrimp and Corn Bisque, a classic Cajun dish that combines succulent shrimp, sweet corn, and aromatic spices in a creamy bisque.
Ingredients
Scale
- 1 lb medium shrimp (peeled and deveined, shells reserved)
- 4 cups water
- 2 tablespoons unsalted butter
- 1 small onion (finely chopped)
- 1 stalk celery (chopped)
- 1/2 green bell pepper (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups whole kernel corn (fresh or frozen)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon thyme
- Salt and black pepper to taste
- 2 green onions (sliced)
- 1 tablespoon fresh parsley (chopped)
- Hot sauce to taste (optional)
Shrimp Stock:
Bisque:
Instructions
- Prepare Shrimp Stock: Boil shrimp shells in water, then strain to make stock.
- Sauté Aromatics: Cook onion, celery, and bell pepper in butter until soft. Add garlic.
- Make Roux: Sprinkle in flour and cook to form a light roux.
- Cook Bisque: Whisk in shrimp stock, add corn, cream, milk, spices. Simmer, then add shrimp until cooked.
- Finish and Serve: Stir in green onions, parsley. Adjust seasoning with salt and hot sauce. Serve hot.
Notes
- Use fresh Gulf shrimp for authentic flavor.
- Substitute cream with half-and-half for a lighter bisque.
- Add white wine during roux for extra depth.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg
