New Orleans Shrimp and Corn Bisque

Short Description

New Orleans Shrimp and Corn Bisque is a rich, creamy, and flavorful soup that captures the essence of Creole cuisine. Packed with succulent shrimp, sweet corn, and a blend of aromatic spices, this bisque offers a comforting, hearty dish perfect for any occasion.

Why You’ll Love This Recipe

• Combines bold Creole flavors with creamy texture
• Perfect balance of sweet corn and savory shrimp
• Quick and easy to prepare
• Versatile enough for a casual meal or an elegant dinner
• Comforting and satisfying, ideal for cooler weather

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh shrimp, peeled and deveined
• Sweet corn kernels (fresh or frozen)
• Onion, finely chopped
• Celery, diced
• Green bell pepper, chopped
• Garlic, minced
• Butter
• All-purpose flour
• Seafood or chicken stock
• Heavy cream
• Tomato paste
• Creole seasoning
• Salt and black pepper
• Hot sauce (optional)
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, melt the butter over medium heat. Add the onions, celery, and bell pepper, cooking until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the flour to create a roux, stirring constantly until it turns a light golden color.
4. Gradually whisk in the seafood or chicken stock, ensuring no lumps remain.
5. Stir in the tomato paste, Creole seasoning, and bring the mixture to a simmer.
6. Add the corn and let it cook for about 5 minutes.
7. Stir in the heavy cream, then add the shrimp. Cook until the shrimp turn pink and opaque, about 3-5 minutes.
8. Season with salt, black pepper, and hot sauce to taste.
9. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Substitute crab meat or crawfish for shrimp for a different seafood twist.
• Use coconut milk instead of heavy cream for a dairy-free version.
• Add diced potatoes for extra heartiness.
• Spice it up with additional hot sauce or cayenne pepper.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of stock or cream if the bisque has thickened too much.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw and drain them well before cooking.

2. Is it possible to make this bisque ahead of time?

Yes, you can prepare the bisque a day in advance. Add the shrimp just before serving to keep them tender.

3. Can I freeze the bisque?

It’s best not to freeze bisque with cream as it may separate. However, you can freeze the base without the cream and shrimp, then add them fresh when reheating.

4. What can I use instead of Creole seasoning?

You can use Cajun seasoning or make a homemade blend with paprika, garlic powder, onion powder, thyme, and cayenne.

5. How do I thicken the bisque if it’s too thin?

Simmer uncovered to reduce, or add a cornstarch slurry (cornstarch mixed with water) for quick thickening.

6. Can I make this bisque spicy?

Yes, adjust the heat with hot sauce, cayenne pepper, or diced jalapeños.

7. What type of shrimp is best?

Medium to large shrimp are ideal. Fresh or high-quality frozen shrimp both work well.

8. Can I use canned corn?

Yes, but drain and rinse it before adding to the bisque.

9. Is this recipe gluten-free?

No, but you can substitute the flour with a gluten-free flour blend or cornstarch.

10. What side dishes pair well with shrimp and corn bisque?

Crusty bread, a simple green salad, or cornbread are great accompaniments.

Conclusion

New Orleans Shrimp and Corn Bisque is a delightful blend of creamy richness and bold Creole flavors. Whether served as a comforting meal on a chilly evening or as part of a festive gathering, this bisque is sure to impress with its vibrant taste and satisfying texture.

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