Description
New Orleans Shrimp and Corn Bisque is a rich, creamy, and flavorful Southern classic that brings together succulent shrimp, sweet corn, and a velvety broth seasoned with Creole spices.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 teaspoon Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
- Fresh parsley, chopped for garnish
Instructions
1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
2. Add the chopped onion, celery, and green bell pepper. Sauté for 4-5 minutes until softened.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 1-2 minutes.
5. Gradually whisk in the seafood or chicken broth, ensuring the mixture stays smooth.
6. Add Creole seasoning, smoked paprika, cayenne, salt, and black pepper.
7. Stir in the corn kernels and bring the bisque to a gentle simmer.
8. Let the soup cook for 10 minutes, allowing the flavors to meld.
9. Add the shrimp and cook for 3-4 minutes, or until they turn pink and opaque.
10. Stir in the heavy cream and simmer for another 2-3 minutes.
11. Remove from heat and garnish with sliced green onions and chopped parsley.
12. Ladle the bisque into bowls and serve hot with crusty bread.
Notes
Use fresh corn when in season for extra sweetness and flavor.
Adjust the level of cayenne pepper based on your spice preference.
Seafood broth adds more depth, but chicken broth works well too.
Serve with crusty French bread or cornbread for a true Southern touch.