Shrimp and Corn Bisque is a quintessential Southern dish that brings the vibrant flavors of New Orleans into one comforting bowl. Combining sweet corn, tender shrimp, and a velvety, creamy broth, this shrimp and corn bisque is perfect for cozy nights or special occasions. Often served during family gatherings, it’s a recipe that highlights the rich culinary traditions of Louisiana. Whether you’re new to Cajun cuisine or a seasoned cook, this shrimp and corn bisque offers an easy yet impressive way to experience the heart of Southern cooking.
Why You’ll Love This Recipe:
- Bursting with Flavor: The bisque’s base is infused with Cajun spices and the classic Louisiana vegetable trio—onions, bell peppers, and celery, known as the “Holy Trinity”—creating a rich depth of flavor.
- Luxuriously Creamy: The velvety texture of the bisque is both soothing and indulgent, thanks to the use of heavy cream and butter.
- Perfectly Balanced: The natural sweetness of fresh corn pairs beautifully with the savory shrimp and aromatic vegetables, making every spoonful a delightful mix of flavors.
- Versatile Dish: Whether served as a hearty starter or the main course, this bisque is a hit at dinner parties or as a comforting meal for your family.
Ingredients You’ll Need:
- Shrimp: Use medium-sized shrimp, peeled and deveined. Fresh shrimp works best, but frozen shrimp can also be used after being thawed.
- Turkey Ham: Adds a touch of smoky flavor without using pork, keeping the dish light and flavorful.
- The Holy Trinity: A blend of diced onions, green bell peppers, and celery is essential for building the base flavors of the bisque.
- Fresh Garlic: Minced garlic brings out a subtle, aromatic sweetness.
- Butter and Flour: Used to create a roux, which thickens the bisque to a smooth, creamy consistency.
- Shrimp Stock or Seafood Stock: Ideally homemade, but you can also use store-bought. The stock amplifies the seafood flavor of the dish.
- Cajun Seasoning: A mix of paprika, garlic powder, onion powder, cayenne, thyme, and other spices gives the bisque its signature kick.
- Fresh Corn Kernels: For sweetness and texture, fresh corn kernels cut straight off the cob work best. If out of season, use frozen corn as a substitute.
- Heavy Cream: This ingredient gives the bisque its luxurious, silky texture.
- Green Onions and Fresh Parsley: These herbs are used as a fresh garnish, brightening the flavors at the end.
How to Make Shrimp and Corn Bisque:
Step-by-Step Instructions:
- Prep the Shrimp and Vegetables:
- Start by seasoning the shrimp with a light dusting of Cajun seasoning and set them aside.
- Dice the Holy Trinity—onion, bell pepper, and celery—along with garlic, making sure everything is finely chopped for even cooking.
- Cook the Turkey Ham and Vegetables:
- In a large soup pot, heat a bit of butter and cook the turkey ham until it begins to crisp around the edges.
- Add the Holy Trinity and garlic, sautéing until the vegetables are softened and translucent, about 5-7 minutes.
- Make the Roux:
- Stir in the remaining butter and sprinkle in the flour, whisking continuously to form a smooth roux. Cook the roux until it becomes a light golden brown, which should take about 5 minutes. This step ensures the bisque will be thick and creamy without tasting floury.
- Add the Stock:
- Slowly pour in the shrimp or seafood stock while whisking the roux to prevent any lumps. Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld together.
- Simmer with Corn and Shrimp:
- Add the fresh corn kernels and heavy cream, stirring to combine. Allow the bisque to simmer for another 10-15 minutes before adding the seasoned shrimp. Cook the shrimp for about 5 minutes, just until they turn pink and opaque—be careful not to overcook them.
- Final Seasoning and Garnish:
- Taste the bisque and adjust the seasoning, adding salt, pepper, and additional Cajun seasoning if needed. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley and green onions for a burst of freshness.
Cooking Tips:
- Use Fresh Shrimp: Fresh, wild-caught shrimp will provide the best flavor and texture. If using frozen shrimp, make sure they’re fully thawed and patted dry before cooking.
- Don’t Rush the Roux: Achieving the perfect roux is crucial for the bisque’s texture. Stir the flour and butter mixture carefully and cook it just until golden brown—this adds a nutty depth to the soup while ensuring it thickens properly.
- Add Cream Slowly: To avoid curdling, make sure the bisque is simmering at a low heat before stirring in the cream.
Helpful Tips:
- Control the Spice: You can adjust the heat level by using more or less Cajun seasoning. If you’re sensitive to spice, reduce the amount of cayenne or use a milder seasoning blend.
- Texture Preferences: For a slightly chunkier bisque, you can blend only half of the soup and leave the rest as is. Alternatively, use an immersion blender to create a completely smooth consistency.
- Presentation Matters: Garnish your bisque with green onions and parsley right before serving to give it a vibrant, fresh look.
Details:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Pescatarian
Notes:
- If you’re looking for a dairy-free version, you can substitute the heavy cream with coconut milk, though this will change the flavor slightly.
- For added depth, you could also add a few dashes of hot sauce to the bisque.
Nutritional Information (per serving):
- Calories: 492 kcal
- Carbohydrates: 14g
- Protein: 15g
- Fat: 43g
- Fiber: 2g
Frequently Asked Questions:
Can I substitute another seafood?
Absolutely! This bisque is just as delicious with crawfish, crab, or even a mix of different seafood like scallops or white fish.
Is there a vegetarian version?
To make this vegetarian, omit the shrimp and substitute vegetable stock for the seafood stock. You can also add extra vegetables like mushrooms or potatoes to give it more body.
How long will it last in the fridge?
You can store leftovers in the fridge for up to 3 days. Just reheat it gently over low heat to avoid overcooking the shrimp.
Storage Instructions:
- Refrigerate: Store in an airtight container for 2-3 days.
- Freeze: You can freeze this bisque for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop over low heat.
Conclusion:
Shrimp and Corn Bisque is the perfect way to enjoy the flavors of Louisiana in your own home. This rich, comforting soup is ideal for a cozy night in or to impress guests with its deliciously creamy and satisfying taste. Whether you’re new to Cajun cooking or a seasoned pro, this recipe will quickly become a favorite in your repertoire.
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New Orleans Shrimp and Corn Bisque
Description
Shrimp and Corn Bisque is a quintessential Southern dish that brings the vibrant flavors of New Orleans into one comforting bowl. Combining sweet corn, tender shrimp, and a velvety, creamy broth, this shrimp and corn bisque is perfect for cozy nights or special occasions.
Ingredients
- Shrimp: Use medium-sized shrimp, peeled and deveined. Fresh shrimp works best, but frozen shrimp can also be used after being thawed.
- Turkey Ham: Adds a touch of smoky flavor without using pork, keeping the dish light and flavorful.
- The Holy Trinity: A blend of diced onions, green bell peppers, and celery is essential for building the base flavors of the bisque.
- Fresh Garlic: Minced garlic brings out a subtle, aromatic sweetness.
- Butter and Flour: Used to create a roux, which thickens the bisque to a smooth, creamy consistency.
- Shrimp Stock or Seafood Stock: Ideally homemade, but you can also use store-bought. The stock amplifies the seafood flavor of the dish.
- Cajun Seasoning: A mix of paprika, garlic powder, onion powder, cayenne, thyme, and other spices gives the bisque its signature kick.
- Fresh Corn Kernels: For sweetness and texture, fresh corn kernels cut straight off the cob work best. If out of season, use frozen corn as a substitute.
- Heavy Cream: This ingredient gives the bisque its luxurious, silky texture.
- Green Onions and Fresh Parsley: These herbs are used as a fresh garnish, brightening the flavors at the end.
Instructions
- Prep the Shrimp and Vegetables:
- Start by seasoning the shrimp with a light dusting of Cajun seasoning and set them aside.
- Dice the Holy Trinity—onion, bell pepper, and celery—along with garlic, making sure everything is finely chopped for even cooking.
- Cook the Turkey Ham and Vegetables:
- In a large soup pot, heat a bit of butter and cook the turkey ham until it begins to crisp around the edges.
- Add the Holy Trinity and garlic, sautéing until the vegetables are softened and translucent, about 5-7 minutes.
- Make the Roux:
- Stir in the remaining butter and sprinkle in the flour, whisking continuously to form a smooth roux. Cook the roux until it becomes a light golden brown, which should take about 5 minutes. This step ensures the bisque will be thick and creamy without tasting floury.
- Add the Stock:
- Slowly pour in the shrimp or seafood stock while whisking the roux to prevent any lumps. Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing the flavors to meld together.
- Simmer with Corn and Shrimp:
- Add the fresh corn kernels and heavy cream, stirring to combine. Allow the bisque to simmer for another 10-15 minutes before adding the seasoned shrimp. Cook the shrimp for about 5 minutes, just until they turn pink and opaque—be careful not to overcook them.
- Final Seasoning and Garnish:
- Taste the bisque and adjust the seasoning, adding salt, pepper, and additional Cajun seasoning if needed. Ladle the soup into bowls and garnish with a sprinkle of fresh parsley and green onions for a burst of freshness.
Notes
- If you’re looking for a dairy-free version, you can substitute the heavy cream with coconut milk, though this will change the flavor slightly.
- For added depth, you could also add a few dashes of hot sauce to the bisque.