Description
New Orleans style shrimp and corn bisque is rich, comforting, and creamy. Perfect as a starter or main course, this indulgent soup is ideal for dinner parties or cozy nights in.
Ingredients
- ½ pound bacon
- 1 medium yellow onion
- ½ bell pepper (any color)
- 2 stalks celery
- 4 cloves garlic
- ¼ cup sherry cooking wine
- 8 tablespoons butter (1 stick / ½ cup)
- ½ cup all-purpose flour
- 4 cups stock (chicken, vegetable, or seafood)
- 1 ½ cups water
- 2–4 green onions
- 1 bunch fresh parsley
- 1 ½ pounds medium raw shrimp (41/50 size)
- 1 tablespoon Cajun seasoning (or to taste)
- 4 ears of corn (2–3 cups kernels)
- 2 cups heavy cream, warmed
- Salt, black pepper, or Cajun seasoning to taste
Instructions
- Prep: Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels. Chop bacon. Peel and devein shrimp, pat dry, season with Cajun seasoning, and refrigerate.
- Crisp: Heat Dutch oven over medium heat. Add bacon and cook 8 minutes until starting to crisp, leaving 1 tbsp bacon grease.
- Sauté: Medium-low heat, add onion, bell pepper, celery with bacon. Cook 5 minutes until soft. Add garlic 1 minute.
- Deglaze: Add sherry, scrape bottom, simmer 1–2 minutes.
- Roux: Add butter, sprinkle flour, cook 5 minutes stirring constantly until slightly darkened.
- Simmer: Slowly whisk in shrimp stock until smooth, add water, half parsley and green onions. Bring to boil, then low simmer 20 minutes. Skim fat and foam.
- Cook: Add seasoned raw shrimp, corn, and heavy cream. Add remaining parsley and green onions. Simmer 5 minutes until shrimp are cooked.
- Finish: Taste and adjust seasoning. Serve hot, optionally garnish with extra parsley and green onions.
Notes
- Use small to medium shrimp (41/50 size) for best results. Cut larger shrimp into bite-sized pieces.
- Leftovers: Store in airtight containers in fridge 2–3 days.
- Freezing: Freeze in a safe container up to 3 months. Defrost overnight or under cold running water.
- Reheating: Warm in saucepan over medium heat, stir occasionally. Avoid boiling to prevent rubbery shrimp.
- Make-ahead: Prepare through simmer step, refrigerate, then add shrimp, corn, cream, and garnish when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Main Course, Soup
- Method: Stovetop
- Cuisine: American, Cajun