New Orleans Shrimp And Corn Bisque
This bisque is a creamy delight, combining tender shrimp and sweet corn with rich flavors inspired by Louisiana's culinary traditions.
Equipment
- Large Pot
- Immersion blender
- Measuring Cups
- Measuring Spoons
- Chopping board
- Knife
Ingredients
Ingredients
- 450 g Shrimp peeled and deveined
- 480 ml Seafood stock
- 240 ml Heavy cream
- 30 g Butter
- 15 ml Olive oil
- 1 small Onion diced
- 2 stalks Celery diced
- 1 medium Bell pepper diced
- 2 cloves Garlic minced
- 15 g All-purpose flour
- 5 g Paprika
- 2.5 g Cayenne pepper adjust to taste
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
- 2 ears Corn or 2 cups kernels
Instructions
- Sauté the diced onion, celery, and bell pepper in butter and olive oil over medium heat for about 5–7 minutes until softened.
- Sprinkle in the flour and stir to form a roux, cooking for about 1–2 minutes.
- Whisk in the seafood stock slowly and bring to a gentle simmer.
- Add the corn kernels and let simmer for about 10–15 minutes to meld the flavors.
- For a smooth texture, use an immersion blender to puree half of the soup and stir it back in.
- Lower the heat and mix in the heavy cream, bringing it back to a gentle simmer.
- Add the shrimp and cook until they are pink and opaque, about 3–5 minutes, ensuring an internal temperature of at least 74°C.
- Season with salt, pepper, paprika, and cayenne to taste, and garnish with fresh parsley before serving.
Notes
Tip: For a lighter version, consider swapping heavy cream with milk and adjusting stock accordingly.