Louisiana Shrimp and Corn Bisque
A creamy and flavorful shrimp and corn bisque that embodies the warmth of Southern hospitality, perfect for any occasion.
Ingredients
For the Base
- ½ pound bacon, chopped Think thick-cut for richer flavor.
- 1 large onion, finely chopped About 1 cup.
- ½ cup bell pepper, any color, diced
- ½ cup celery, diced
- 4 cloves garlic, minced Fresh garlic gives the best flavor.
- ¼ cup sherry cooking wine Adds depth; substitute with white wine or chicken broth if needed.
- 8 tablespoons butter Make sure it’s at room temperature.
- ½ cup all-purpose flour For making roux.
- 4 cups shrimp stock Opt for low-sodium stock.
- 1½ cups water
- 2-4 tablespoons Cajun seasoning Adjust to taste.
- 1 bunch fresh parsley, chopped Divided for use.
For the Bisque
- 1½ pounds medium raw shrimp, peeled and deveined 41/50 size recommended.
- 4 ears fresh corn Or 2-3 cups corn kernels.
- 2 cups heavy cream, warmed
- Black pepper or additional Cajun seasoning to taste
Instructions
Preparation
- Start by chopping your bacon, onion, bell pepper, celery, and mincing the garlic.
- Drain your canned corn if using and set aside.
Cooking
- In a large stockpot over medium heat, cook the bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
- In the leftover bacon drippings, add the onion, bell pepper, and celery. Cook until softened, around 4-5 minutes.
- Toss in the minced garlic and sauté for another minute until fragrant.
- Pour in the sherry cooking wine, scraping the bottom of the pot. Let it simmer for 2-3 minutes until reduced by half.
- Add the butter to the pot and let it melt. Sprinkle in the flour while stirring constantly and cook for about 2-3 minutes until it turns light golden brown.
- Slowly add the shrimp stock and water, whisking to avoid lumps. Bring to a gentle simmer and let it cook for 15-20 minutes.
- Stir in the Cajun seasoning, parsley, shrimp, and corn. Cook for an additional 5-7 minutes until the shrimp turn pink and opaque.
- Stir in the warm heavy cream and season with salt, pepper, and additional Cajun seasoning to taste. Let it simmer for another minute.
Notes
This bisque can be made ahead of time and tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.