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.