Description
Indulge in the rich and flavorful New Orleans Shrimp and Corn Bisque, a creamy and comforting soup with a Cajun twist.
Ingredients
Scale
Shrimp Mixture:
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Vegetable Base:
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
Roux and Broth:
- 2 tablespoons all-purpose flour
- 3 cups seafood stock or chicken broth
Additional Ingredients:
- 1 cup heavy cream
- 2 cups fresh or frozen corn kernels
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Creole seasoning
- 2 green onions, thinly sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: In a large pot, sauté onion, celery, and bell pepper in butter and olive oil until softened.
- Add Aromatics: Stir in garlic, then sprinkle flour and cook to form a roux.
- Make the Base: Gradually whisk in broth, bring to a simmer, and cook to thicken.
- Season and Simmer: Add corn, spices, and cream. Simmer gently, then add shrimp and cook until pink.
- Adjust and Serve: Taste, adjust seasonings, and serve hot, garnished with green onions and parsley.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- For added depth, add a splash of dry white wine when sautéing the vegetables.
- Frozen corn can be used if fresh corn is not available.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 165mg
