Description
A soulful dish combining shrimp, sweet corn, and creamy broth, capturing the essence of New Orleans.
Ingredients
Scale
- 1 pound fresh large shrimp (16/20 or 21/25 count), peeled and deveined
- 2 cups fresh corn cut from the cob
- 1 onion, finely diced
- 1 celery, finely diced
- 1 green bell pepper, finely diced
- 4 cloves freshly minced garlic
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups homemade shrimp stock or seafood/chicken stock
- 1 cup heavy cream
- 2 tablespoons Cajun or Creole seasoning
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce
- 4 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar or lemon juice
Instructions
- Prepare your ingredients: Peel and devein the shrimp, cut corn from the cob, and chop the vegetables.
- Make the roux: In a heavy-bottomed pot, melt butter over medium heat and whisk in flour for 8-10 minutes until golden brown.
- Cook the aromatics: Add diced onion, celery, and bell pepper and cook for 5-7 minutes, then stir in garlic for a minute.
- Create the broth: Add broth mixed with vinegar or lemon juice, scraping the pot, then gradually whisk in shrimp stock.
- Season the mixture: Stir in Cajun seasoning, cayenne, thyme, and two-thirds of the corn, then simmer for 15-20 minutes.
- Blend for creaminess: Remove 2 cups of the mixture and blend until smooth, then return it to the pot.
- Finish the bisque: Stir in heavy cream and remaining corn, then add shrimp and cook for 3-5 minutes until pink.
- Adjust seasoning and serve: Remove bay leaves, taste, and ladle into bowls, garnished with parsley or chives.
Notes
This bisque can be made ahead of time, storing well for days. It can even taste better after a day in the fridge. Reheat gently before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg