New Orleans Shrimp and Corn Bisque
A rich and creamy bisque made with fresh shrimp, sweet corn, and Cajun seasoning, capturing the essence of comfort food from New Orleans.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels, fresh or frozen
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups seafood stock
- 1 cup heavy cream can be substituted with half-and-half or a dairy-free alternative
- ¼ cup butter
- 2 tablespoons flour can be substituted with cornstarch for gluten-free option
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients. Peel and devein the shrimp, dice the onion, and mince the garlic. Cut the kernels off the cob if using fresh corn.
Cooking the Base
- Melt the butter in a pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent, about 3-4 minutes.
Making the Roux
- Stir in the flour and cook for about 2 minutes, allowing it to slightly brown.
Adding Stock
- Pour in the seafood stock and bring to a boil, stirring constantly.
Incorporating Corn and Seasoning
- Add the corn and Cajun seasoning, lower the heat, and let it simmer for 10 minutes.
Cooking the Shrimp
- Stir in the shrimp and cook until they turn pink, about 3-5 minutes.
Final Touch
- Gently stir in the heavy cream. Season with salt and pepper to taste, and serve hot.
Notes
Serve with crusty bread or a crisp green salad. For a special twist, add a dash of hot sauce before serving.