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New Orleans Shrimp and Corn Bisque Recipe

New Orleans Shrimp and Corn Bisque Recipe
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★★★★★

4.9 from 27 reviews

New Orleans Shrimp and Corn Bisque is a creamy, flavorful soup that combines fresh shrimp, sweet corn, and a blend of Cajun spices. This rich bisque delivers a perfect balance of smoky heat and savory depth, enhanced by heavy cream and Worcestershire sauce, making it a comforting and indulgent dish perfect for any occasion.

Ingredients

Scale

Bisque Ingredients

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 small bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cups seafood or chicken broth
  • 1 cup heavy cream
  • 2 cups corn kernels (fresh or frozen)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust to taste)
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce (optional)
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and diced bell pepper, cooking until softened and translucent, approximately 5 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Cook for 1 minute until the mixture is fragrant.
  3. Make the Roux: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 1 to 2 minutes to form a thick paste that will help thicken the bisque.
  4. Add the Broth: Gradually pour in the seafood or chicken broth while stirring constantly to prevent lumps from forming.
  5. Simmer and Thicken: Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld and the bisque to thicken.
  6. Blend for Smoothness (Optional): Using an immersion blender, puree a portion of the soup for a smoother texture while leaving some corn kernels whole to retain texture.
  7. Incorporate Cream and Worcestershire Sauce: Stir in the heavy cream and Worcestershire sauce until fully combined, enriching the bisque’s flavor and creaminess.
  8. Cook the Shrimp: Add the peeled and deveined shrimp to the pot and cook for 3 to 5 minutes, or until the shrimp turn pink and opaque.
  9. Adjust Seasonings: Taste the bisque and add additional salt, black pepper, or hot sauce as desired to suit your preferred heat and flavor intensity.
  10. Garnish and Serve: Ladle the bisque into bowls and garnish with sliced green onions and freshly chopped parsley. Serve hot alongside crusty bread for a complete meal.

Notes

  • Use fresh or frozen corn kernels depending on availability for the best texture and sweetness.
  • Adjust the cayenne pepper and hot sauce quantities to control the spiciness of the bisque.
  • For a thicker bisque, allow it to simmer longer; for a thinner consistency, add a bit more broth.
  • Optional blending step can be skipped for a chunkier texture if preferred.
  • Seafood broth enhances the shrimp flavor more authentically than chicken broth but chicken broth is an acceptable substitute.
  • Leftover bisque can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: New Orleans Shrimp Bisque, Cajun shrimp soup, Corn bisque recipe, Creamy seafood soup, Spicy shrimp bisque, Southern bisque recipe

Find it online: https://lucabites.com/new-orleans-shrimp-and-corn-bisque-recipe/