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Rich, creamy, and brimming with bold Cajun flavors, this Shrimp and Corn Bisque is a culinary journey to the heart of New Orleans. Each spoonful combines the sweetness of fresh corn, the succulence of shrimp, and the smoky depth of bacon in a velvety base.
Whether served as a starter for a dinner party or the centerpiece of a cozy family meal, this bisque is sure to impress. Its vibrant flavors and comforting texture make it the perfect dish to warm up chilly evenings, bringing a touch of Southern charm to your table.
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Full Recipe:
- ½ pound bacon
- 1 medium yellow onion, finely chopped
- ½ bell pepper (any color), finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- ¼ cup sherry cooking wine (or white wine/broth)
- 8 tablespoons butter (1 stick)
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1 ½ cups water
- 2-4 green onions, finely sliced (divided)
- 1 bunch fresh parsley, finely chopped (divided)
- 1 ½ pounds medium raw shrimp (peeled, deveined, seasoned)
- 1 tablespoon Cajun seasoning (or to taste)
- 4 ears of fresh corn (kernels removed, ~2-3 cups)
- 2 cups heavy cream, warmed
- Salt and black pepper to taste
Directions:
- Prepare Ingredients: Chop vegetables, mince garlic, remove corn kernels, and season shrimp with Cajun seasoning.
- Crisp Bacon: In a large Dutch oven over medium heat, cook bacon pieces for about 8 minutes until crispy. Remove excess bacon grease, leaving about 1 tablespoon.
- Sauté Vegetables: Add onion, bell pepper, and celery to the bacon and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Deglaze: Pour in sherry wine, stirring to scrape any browned bits from the bottom. Simmer for 1-2 minutes to evaporate alcohol.
- Make Roux: Melt butter in the pot, then sprinkle in flour. Stir constantly for about 5 minutes until the mixture thickens and darkens slightly.
- Add Stock: Gradually whisk in shrimp stock, about ½ cup at a time, ensuring no lumps remain. Add water, half the parsley, and half the green onions. Bring to a boil, then reduce heat to simmer uncovered for 20 minutes.
- Cook Shrimp and Corn: Stir in shrimp, corn kernels, heavy cream, and remaining parsley and green onions. Simmer for 5 minutes until shrimp turn pink and are fully cooked.
- Season and Serve: Adjust seasoning with salt, pepper, or more Cajun spices. Serve hot, garnished with extra parsley, green onions, and crumbled bacon.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Calories: 492 kcal | Servings: 12 servings
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New Orleans Shrimp and Corn Bisque: A Culinary Hug from Louisiana
When it comes to comfort food with a touch of sophistication, few dishes can rival the charm of a hearty bisque. The New Orleans Shrimp and Corn Bisque is a perfect representation of the vibrant flavors of Louisiana cuisine. Rich, creamy, and infused with the perfect balance of spice and sweetness, this dish is a celebration of the region’s culinary heritage, where every ingredient tells a story of tradition, community, and bold innovation.
The Heart of Louisiana Cuisine
Louisiana is a melting pot of cultures, and its cuisine reflects its rich history. French, Spanish, African, and Caribbean influences blend seamlessly to create dishes that are bold, complex, and unapologetically indulgent. This bisque is no exception. Shrimp and corn, two ingredients deeply rooted in Southern cooking, come together in a creamy base that’s elevated with Cajun seasoning, fresh herbs, and a hint of sherry. It’s a dish that embodies the spirit of New Orleans: warm, inviting, and full of life.
The use of the “holy trinity” of Cajun cooking—onion, bell pepper, and celery—lays the foundation for the bisque’s depth of flavor. These aromatic vegetables are gently sautéed, releasing their natural sweetness and forming a harmonious backdrop for the star ingredients: succulent shrimp and sweet corn kernels. The addition of bacon adds a smoky undertone, while sherry and homemade shrimp stock amplify the dish’s complexity.
Perfect for Any Occasion
What sets this Shrimp and Corn Bisque apart is its versatility. It’s an impressive starter for a dinner party, offering a sophisticated introduction to the meal. At the same time, it can easily take center stage as a comforting main course. Pair it with crusty French bread or a light salad, and you have a complete meal that satisfies the soul.
This dish is particularly suited for the cooler months, when the comforting warmth of a rich bisque feels like a culinary hug. However, it’s equally delightful in warmer weather, served as a light yet indulgent meal alongside a glass of crisp white wine.
The Magic of Homemade Shrimp Stock
While you can use store-bought chicken or seafood stock, the true magic of this bisque comes from homemade shrimp stock. By simmering shrimp shells with aromatics like bay leaves, garlic, and peppercorns, you create a deeply flavorful base that enhances every spoonful of the bisque. The stock not only intensifies the shrimp flavor but also gives the dish a unique character that sets it apart from any ordinary soup.
Making shrimp stock is also a great way to minimize waste, giving a second life to shrimp shells that might otherwise be discarded. It’s a small step that makes a big difference in the flavor and authenticity of the dish.
Layers of Flavor and Texture
One of the most delightful aspects of this bisque is the way it balances flavors and textures. The creamy base, enriched with butter and heavy cream, is smooth and velvety, while the shrimp adds a tender, meaty bite. Sweet corn kernels burst with juiciness, providing a natural sweetness that contrasts beautifully with the savory elements of the dish. Bacon crumbles contribute a crispy, smoky dimension, while fresh parsley and green onions add brightness and a touch of freshness.
The Cajun seasoning ties everything together, adding a mild heat and a complex blend of spices that awaken the palate without overpowering the other flavors. It’s a dish that invites you to savor each bite, discovering new nuances with every spoonful.
Tips for Success
- Season in Layers: The bisque gets its depth of flavor from the way ingredients are seasoned at different stages. Bacon provides the initial savory base, while the vegetables and roux absorb and enhance the spices. Adding Cajun seasoning to the shrimp ensures that the seafood is flavorful before it even touches the broth.
- Warm Your Cream and Stock: Adding cold ingredients to a hot soup can cause separation or slow the cooking process. Warm your cream and stock before incorporating them to maintain the bisque’s smooth texture.
- Don’t Overcook the Shrimp: Shrimp cook quickly, and overcooking them can result in a rubbery texture. Add them towards the end of the cooking process, simmering just until they turn pink and opaque.
- Garnish Thoughtfully: Garnishes like fresh parsley, green onions, and crispy bacon not only enhance the flavor but also add visual appeal. They elevate the bisque from a simple soup to a restaurant-quality dish.
Storing and Reheating
Seafood dishes like this bisque require proper storage to maintain their quality and safety. Allow the soup to cool before transferring it to airtight containers. Store it in the refrigerator for up to three days or freeze it for up to three months. When reheating, use a saucepan over medium heat, stirring gently to prevent the cream from separating. Avoid microwaving, as this can overcook the shrimp and alter the texture.
A Dish with Endless Possibilities
The beauty of this Shrimp and Corn Bisque lies in its adaptability. Want to make it even more luxurious? Add lump crab meat or crawfish tails for a seafood extravaganza. Prefer a smoky flavor? Incorporate smoked paprika or chipotle peppers. You can even make it vegetarian by swapping the shrimp for roasted vegetables and using vegetable stock.
The bisque is also an excellent way to showcase seasonal produce. Fresh sweet corn is ideal in summer, but frozen or canned corn works just as well, ensuring you can enjoy this dish year-round.
Conclusion
The New Orleans Shrimp and Corn Bisque is more than just a recipe; it’s an experience. From the first spoonful, you’re transported to the lively streets of New Orleans, where food is a celebration of culture and community. Its rich, layered flavors and creamy texture make it a dish that’s both comforting and indulgent, perfect for any occasion.
Whether you’re cooking to impress guests or simply treating yourself, this bisque is a testament to the power of well-chosen ingredients and thoughtful preparation. It’s a reminder that great food doesn’t just nourish the body—it feeds the soul. So grab your Dutch oven, gather your ingredients, and let this bisque bring a little bit of Louisiana magic into your kitchen.
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New Orleans Shrimp and Corn Bisque
- Total Time: 1 hour 5 minutes
Description
Rich, creamy, and brimming with bold Cajun flavors, this Shrimp and Corn Bisque is a culinary journey to the heart of New Orleans. Each spoonful combines the sweetness of fresh corn, the succulence of shrimp, and the smoky depth of bacon in a velvety base.
Whether served as a starter for a dinner party or the centerpiece of a cozy family meal, this bisque is sure to impress. Its vibrant flavors and comforting texture make it the perfect dish to warm up chilly evenings, bringing a touch of Southern charm to your table.
Ingredients
- 1/2 pound bacon
- 1 medium yellow onion, finely chopped
- 1/2 bell pepper (any color), finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 1/4 cup sherry cooking wine (or white wine/broth)
- 8 tablespoons butter (1 stick)
- 1/2 cup all-purpose flour
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1 1/2 cups water
- 2–4 green onions, finely sliced (divided)
- 1 bunch fresh parsley, finely chopped (divided)
- 1 1/2 pounds medium raw shrimp (peeled, deveined, seasoned)
- 1 tablespoon Cajun seasoning (or to taste)
- 4 ears of fresh corn (kernels removed, ~2–3 cups)
- 2 cups heavy cream, warmed
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: Chop vegetables, mince garlic, remove corn kernels, and season shrimp with Cajun seasoning.
- Crisp Bacon: In a large Dutch oven over medium heat, cook bacon pieces for about 8 minutes until crispy. Remove excess bacon grease, leaving about 1 tablespoon.
- Sauté Vegetables: Add onion, bell pepper, and celery to the bacon and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Deglaze: Pour in sherry wine, stirring to scrape any browned bits from the bottom. Simmer for 1-2 minutes to evaporate alcohol.
- Make Roux: Melt butter in the pot, then sprinkle in flour. Stir constantly for about 5 minutes until the mixture thickens and darkens slightly.
- Add Stock: Gradually whisk in shrimp stock, about ½ cup at a time, ensuring no lumps remain. Add water, half the parsley, and half the green onions. Bring to a boil, then reduce heat to simmer uncovered for 20 minutes.
- Cook Shrimp and Corn: Stir in shrimp, corn kernels, heavy cream, and remaining parsley and green onions. Simmer for 5 minutes until shrimp turn pink and are fully cooked.
- Season and Serve: Adjust seasoning with salt, pepper, or more Cajun spices. Serve hot, garnished with extra parsley, green onions, and crumbled bacon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes