New Orleans Shrimp and Corn Bisque Recipe 🍤🌽
Immerse yourself in the rich flavors of the South with this New Orleans Shrimp and Corn Bisque. Combining succulent shrimp with sweet corn and vibrant vegetables, this bisque is a hearty and satisfying meal that’s perfect for a cozy evening. The subtle spice of Cajun seasoning brings a lovely warmth that’s sure to please any palate.
Ingredients:
- ½ pound turkey bacon, chopped 🥓
- 1 onion, finely chopped (1 cup) 🧅
- ½ bell pepper, any color, finely chopped (½ cup) 🌶️
- 2 stalks celery, finely chopped (½ cup) 🌿
- 4 cloves garlic, minced 🧄
- 8 tablespoons butter (1 stick, or ½ cup) 🧈
- ½ cup flour 🌾
- 4 cups stock (chicken, vegetable, or seafood) 🍲
- 1 ½ cups water 💧
- 2-4 green onions, finely chopped (½ cup) 🌿
- 1 bunch fresh parsley, finely chopped (¼ cup) 🌿
- 1 ½ pounds medium raw shrimp, peeled and deveined 🍤
- 1 tablespoon Cajun seasoning (or to taste) 🌶️
- 4 ears of corn (2-3 cups of kernels) 🌽
- 2 cups heavy cream, warmed 🥛
- Salt, black pepper, or Cajun seasoning to taste 🧂
Instructions:
- Prep: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove the corn kernels from the cob. Chop the turkey bacon into small pieces. Peel and devein the shrimp, pat them dry, and season evenly with Cajun seasoning. Set aside in the refrigerator until ready to use.
- Crisp: In a large dutch oven over medium heat, cook the turkey bacon for about 8 minutes until it begins to crisp, stirring occasionally. Drain all but about 1 tablespoon of bacon grease.
- Sauté: Lower the heat to medium-low. Add onion, bell pepper, and celery to the pot with the turkey bacon. Sauté for 5 minutes until vegetables are softening. Add garlic and cook for another minute, stirring continuously.
- Roux: Add butter and allow it to melt. Sprinkle flour over the vegetable mixture, stirring and scraping the bottom for about 5 minutes until the flour darkens slightly.
- Simmer: Gradually whisk in the stock to prevent lumps. Add 1 ½ cups of water, half of the parsley, and half of the green onions. Bring to a boil, then reduce to a low simmer. Cook uncovered for 20 minutes, skimming off any foam.
- Cook: Add the seasoned shrimp, corn, and heavy cream to the pot. Bring to a simmer again and cook for 5 minutes or until the shrimp are pink and cooked through. Stir in the remaining parsley and green onions.
- Finish: Adjust the seasoning with more salt, pepper, or Cajun seasoning as needed.
- Serve: Dish out the hot bisque, garnishing with additional parsley and green onions if desired.
Nutritional Information:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories: 450 kcal per serving
This New Orleans Shrimp and Corn Bisque is more than just a meal; it’s a comforting hug in a bowl, bringing a taste of Southern charm to your table. Enjoy this delightful blend of flavors with your loved ones tonight!
New Orleans Shrimp and Corn Bisque 🍤🌽
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Ingredients
½ pound turkey bacon, chopped 🥓
1 onion, finely chopped (1 cup) 🧅
½ bell pepper, any color, finely chopped (½ cup) 🌶️
2 stalks celery, finely chopped (½ cup) 🌿
4 cloves garlic, minced 🧄
8 tablespoons butter (1 stick, or ½ cup) 🧈
½ cup flour 🌾
4 cups chicken, vegetable, or seafood stock 🍲
1 ½ cups water 💧
2–4 green onions, finely chopped (½ cup) 🌿
1 bunch fresh parsley, finely chopped (¼ cup) 🌿
1 ½ pounds medium raw shrimp (41/50 or similar size), peeled and deveined 🍤
1 tablespoon cajun seasoning (or to taste) 🌶️
4 ears of corn (2–3 cups of kernels) 🌽
2 cups heavy cream, warmed 🥛
Salt, black pepper, or cajun seasoning to taste 🧂
Instructions
1️⃣ Prep: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove the corn kernels from the cob. Chop the turkey bacon into small pieces. Peel and devein the shrimp, pat them dry, and season evenly with cajun seasoning. Set aside in the refrigerator until ready to use. Measure out other
ingredients. 🔪
2️⃣ Crisp: Heat a large dutch oven over medium heat and add the chopped turkey bacon. Cook for about 8 minutes until the bacon is starting to crisp, stirring occasionally. Drain all but about 1 tablespoon of bacon grease. 🥓
3️⃣ Sauté: Turn the heat to medium-low and add in the onion, bell pepper, and celery. Sauté for about 5 minutes with the turkey bacon until the vegetables are softening. Add in the garlic and cook for about 1 minute while stirring. 🍲
4️⃣ Roux: Add the butter to the pot to melt. Once melted, sprinkle flour over the bacon and vegetable mixture. Cook for about 5 minutes, while stirring and scraping up the bottom, until the flour has slightly darkened. It will look thick and clumpy. 🍞
5️⃣ Simmer: Slowly whisk in the stock, a little at a time, until incorporated and there are no lumps of flour. Add an additional 1 ½ cups of water and mix in. Add half of the parsley and half of the green onions. Bring up to a boil, then reduce heat to a low simmer. Cook uncovered for 20 minutes. Skim off any fat or foam that rises to the top. Stir occasionally to make sure it doesn’t stick. ⏲️
6️⃣ Cook: Add in the seasoned raw shrimp, corn, and heavy cream. Add in the remaining parsley and green onions, or reserve for garnishing each serving. Bring back up to a simmer, then cook for 5 minutes until the shrimp are cooked through and pink. 🍤🌽
7️⃣ Finish: Taste and adjust seasoning, adding more salt, pepper, or cajun seasoning as needed. 🧂
8️⃣ Serve: Serve hot, with an option to garnish with more parsley and/or green onions. 🍲🌿
Enjoy your delicious New Orleans Shrimp and Corn Bisque! 🍤🌽
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450 Kcal