Hey y’all! If you’re looking to bring a taste of the Big Easy to your table, this New Orleans Shrimp and Corn Bisque is just what you need. With its creamy texture and the perfect balance of spices, this bisque is a crowd-pleaser for any occasion, from casual family dinners to sophisticated gatherings. Let’s get cooking!
Why You’ll Love This
- Rich and creamy texture that warms your soul.
- Packed with succulent shrimp and sweet corn for a delightful bite.
- Easy to prepare with simple, flavorful ingredients.
- Perfect as a starter or a main dish.
- Brings a taste of New Orleans right to your kitchen.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup fresh corn kernels (or frozen)
- 4 cups chicken stock
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Directions
Prepare the Base
In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
Make the Roux
Stir in the flour, cooking for another 2 minutes, until you have a light brown roux.
Add Stock and Simmer
Gradually whisk in the chicken stock, bringing the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
Incorporate Shrimp and Corn
Add the shrimp and corn to the pot, along with the cayenne pepper, salt, and pepper. Cook until the shrimp are pink and cooked through, about 5 minutes.
Finishing Touches
Stir in the heavy cream and simmer for another 5 minutes. Garnish with parsley before serving.
Notes
- For a thicker bisque, add an extra tablespoon of flour when making the roux.
- Use fresh shrimp for the best flavor; learn more about choosing seafood here.
- Adjust cayenne to taste if you prefer a milder bisque.
Variations
- Spicy Cajun Bisque: Add a tablespoon of Cajun seasoning for an extra kick.
- Vegetarian Option: Replace shrimp with diced potatoes and use vegetable stock.
- Crab and Shrimp Bisque: Add 1/2 cup of lump crab meat for a richer seafood flavor.
Required Equipment
- Large pot
- Whisk
- Sharp knife
- Cutting board
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Suggested Pairings
Serve your New Orleans Shrimp and Corn Bisque with crusty French bread or a fresh green salad. A glass of chilled white wine pairs beautifully with this dish.
Pro Tips
- For a smoother bisque, blend half the soup before adding the shrimp. Learn more about blending techniques here.
- Use fresh herbs whenever possible for the best flavor.
- Let the bisque sit for a few minutes before serving to allow flavors to meld.
FAQ
- Can I use frozen shrimp? Yes, just make sure to thaw and drain them well before use.
- How do I thicken the soup if it’s too thin? Add a slurry of cornstarch and cold water to the simmering soup and stir.
- Is it possible to make this bisque dairy-free? Substitute the heavy cream with coconut milk for a dairy-free version.