Description
A creamy and comforting Louisiana shrimp and corn bisque, perfect for chilly nights and family gatherings.
Ingredients
Scale
- ½ pound bacon, chopped
- 1 large onion, finely chopped (about 1 cup)
- ½ bell pepper, diced (½ cup)
- 2 stalks celery, diced (½ cup)
- 4 cloves garlic, minced
- ¼ cup sherry cooking wine
- 8 tablespoons unsalted butter (1 stick or ½ cup)
- ½ cup all-purpose flour
- 4 cups shrimp stock
- 1½ cups water
- 2–4 tablespoons Cajun seasoning (to taste)
- 1 bunch fresh parsley, chopped (divided)
- 1½ pounds medium raw shrimp (peeled, deveined)
- 4 ears fresh corn (or 2–3 cups corn kernels)
- 2 cups heavy cream, warmed
- Black pepper or additional Cajun seasoning to taste
Instructions
- Gather all your ingredients and have them ready.
- In a large pot over medium heat, add the chopped bacon and cook until crispy (about 5-7 minutes).
- Remove the bacon with a slotted spoon, leaving the fat in the pot.
- Add onion, bell pepper, celery, and garlic. Cook for about 5 minutes until softened.
- Add sherry cooking wine and let it reduce for about 3 minutes.
- Stir in butter until melted, then add flour and cook for about 5 minutes until light golden brown.
- Gradually whisk in shrimp stock and water, bringing it to a simmer for about 10 minutes.
- Add shrimp, corn, Cajun seasoning, and half of the chopped parsley. Simmer for another 5-7 minutes until shrimp turns pink and opaque.
- Taste and adjust seasoning with black pepper and more Cajun seasoning if desired.
Notes
This bisque can be stored in an airtight container in the fridge for up to 3 days. Add shrimp and corn fresh before serving if made in advance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg