Description
Dive into the rich, velvety world of New Orleans cuisine with this mouthwatering New Orleans Shrimp and Corn Bisque. This creamy, comforting soup is a true taste of the Big Easy, blending the briny essence of fresh shrimp with the sweet, buttery flavor of corn.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoon all-purpose flour
- 3 cup seafood or chicken broth
- 1 cup heavy cream
- 2 cup corn kernels (fresh or frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the Flour: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. Incorporate the Broth and Cream: Gradually whisk in the seafood or chicken broth, then add the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until slightly thickened, about 5 minutes.
4. Stir in the Corn and Spices: Add the corn kernels, smoked paprika, cayenne pepper, dried thyme, salt, black pepper, Worcestershire sauce, and hot sauce (if using). Simmer for 5-7 minutes, allowing the flavors to meld.
5. Cook the Shrimp: Finally, add the shrimp to the pot and cook until they are pink and opaque, about 3-4 minutes.
6. Serve and Enjoy: Ladle the New Orleans Shrimp and Corn Bisque into bowls, garnish with sliced green onions and chopped parsley, and savor the rich, comforting flavors of this Southern delight.
Notes
For a vegetarian or vegan option, substitute shrimp with sautéed mushrooms or diced tofu and use vegetable broth. Adjust spices as needed.
For a milder dish, start with a smaller amount of cayenne pepper and gradually increase.
To make it more seafood-forward, add chopped crawfish or crab meat.
Experiment with seasonal vegetables like roasted butternut squash or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg