Description
New Orleans Shrimp and Corn Bisque is a creamy, indulgent soup that celebrates the region’s seafood and the sweetness of corn.
Ingredients
- 1 pound shrimp
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cup seafood or chicken broth
- 1 cup heavy cream
- 2 cup corn kernels
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional)
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
Instructions
1. Sauté the vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5-7 minutes.
2. Create the roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Add broth and cream: Gradually whisk in the seafood or chicken broth, then pour in the heavy cream. Bring to a gentle simmer.
4. Incorporate the corn and spices: Stir in the corn, smoked paprika, cayenne pepper, dried thyme, salt, black pepper, Worcestershire sauce, and hot sauce (if using). Allow to simmer for 5-7 minutes, stirring occasionally.
5. Cook the shrimp: Add the shrimp to the simmering bisque and cook until pink and opaque, about 3-4 minutes.
6. Serve and enjoy: Ladle into bowls, garnish with green onions and parsley.
Notes
Can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg