Description
This Louisiana Shrimp and Corn Bisque recipe is a flavorful and creamy Cajun-style seafood soup featuring tender shrimp, sweet corn, and a rich homemade shrimp broth. Perfectly spiced with paprika and cayenne, this bisque combines fresh vegetables and a touch of cream to create a comforting and hearty dish that’s easy to prepare on the stovetop.
Ingredients
Scale
Shrimp Broth
- 1 lb medium shrimp (peeled and deveined, shells reserved)
- 1 cup seafood or chicken stock
Bisque Base
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 celery stalk (diced)
- 1 small green bell pepper (diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 3 cups seafood or chicken stock (remaining after broth)
- 1½ cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 green onions (sliced)
- 1 tablespoon chopped fresh parsley
Instructions
- Make Shrimp Broth: In a medium saucepan, combine the reserved shrimp shells and 1 cup of stock. Simmer gently for 10 minutes to extract flavors, then strain the broth through a fine sieve discarding the shells. This broth will add a rich seafood flavor to the bisque.
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and green bell pepper. Cook for 4 to 5 minutes until vegetables are softened but not browned. Add minced garlic and sauté for an additional 30 seconds to develop aroma.
- Prepare Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly for 1 to 2 minutes to cook out the raw flour taste and create a light roux that will thicken the soup.
- Add Liquids: Gradually whisk in the remaining 3 cups of stock combined with the strained shrimp broth, stirring continuously to create a smooth mixture with no lumps. Bring the pot to a gentle simmer.
- Simmer Bisque Base: Add the corn kernels, paprika, cayenne pepper (if using), salt, and black pepper. Let the mixture simmer uncovered for 10 to 12 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken slightly.
- Cook the Shrimp: Stir the peeled and deveined shrimp into the bisque and cook for 3 to 4 minutes until the shrimp turn pink and are cooked through, indicating they are tender and juicy.
- Finish with Cream: Reduce the heat to low and stir in the heavy cream. Let the bisque simmer gently for 2 to 3 minutes to warm through and blend the creamy texture. Taste and adjust seasoning as needed.
- Serve: Ladle the bisque into bowls and garnish with sliced green onions and chopped fresh parsley for a burst of freshness and vibrant color. Serve immediately while hot.
Notes
- Use homemade seafood stock for a more intense, authentic flavor.
- For a smoother, creamier bisque, blend half of the soup before adding shrimp.
- Serve with crusty French bread or over white rice to make it more filling.
- Adjust cayenne pepper amount to control the spiciness according to your preference.
