New Orleans Shrimp and Corn Bisque
A creamy and savory bisque featuring sweet corn and succulent shrimp that brings the vibrant flavors of New Orleans to your table.
Servings: 6 servings
Calories: 400kcal
Ingredients
Base Ingredients
- 2 tablespoons butter or vegetable oil For sautéing
- 1 medium onion, diced Adds sweetness
- 2 stalks celery, diced For crunch and flavor
- 2 cloves garlic, minced For aromatic goodness
- 4 cups seafood stock or vegetable broth
- 2 cups corn kernels (fresh or frozen) For sweet bursts of flavor
- 1 cup heavy cream Enriches the bisque
- 1 lb shrimp, peeled and deveined For a juicy bite
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper For a gentle kick
- 1 tablespoon gelatin (optional) For extra thickening
- Salt and pepper to taste
- Chopped green onions For garnish
Instructions
Preparation
- Heat the butter or vegetable oil over medium heat in a large pot. Add the diced onion, bell pepper, and celery. Sauté for about 5 to 7 minutes until they become soft and fragrant.
- Stir in the minced garlic, paprika, and cayenne pepper. Sauté for another minute to release the flavors, ensuring the garlic doesn’t burn.
Cooking
- Pour in the seafood stock or vegetable broth, then add the corn. Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
- If using gelatin, dissolve it in a little warm broth in a separate bowl. Stir this mixture into the pot for an extra creamy texture.
- Pour the heavy cream into the pot and bring it back to a simmer. Add the peeled and deveined shrimp, cooking for 4 to 5 minutes, until they turn pink and opaque.
Finishing Touches
- Taste the bisque and season with salt and pepper according to your preference. Garnish with chopped green onions just before serving.
Notes
For a richer flavor, consider adding a splash of lemon juice before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can also be frozen for later use.