Description
Discover how to make a creamy New Orleans Shrimp and Corn Bisque with this easy recipe. Learn tips for perfect texture and flavor that will impress your guests.
Ingredients
- 1 medium yellow onion
- 1/2 bell pepper (any color)
- 2 stalks celery
- 4 cloves garlic
- 1/4 cup (60 ml) apple juice
- 8 tablespoon (120 ml) butter (1 stick, or 1/2 cup (120 ml))
- 1/2 cup (120 ml) all purpose flour
- 4 cup (960 ml) shrimp stock (or chicken, vegetable, or seafood stock)
- 1 1/2 cup (360 ml) water
- 2-4 green onions
- 1 bunch fresh parsley
- 1 1/2 pounds (680 g) medium raw shrimp (41/50 or similar size)
- 1 tablespoon (15 ml) cajun seasoning (or to taste)
- 4 ears of corn (2-3 cup (600 ml) of kernels)
- 2 cup (480 ml) heavy cream (warmed)
- Salt (black pepper, or cajun seasoning to taste)
Instructions
- PREP: Dice the onion, bell pepper, celery, green onions, and parsley into small pieces. Mince the garlic. Slice the corn kernels off the cobs. Peel and clean the shrimp, drying them off, then coat them evenly with cajun spices. Keep the shrimp chilled until needed. Prepare other components.
- SAUTÉ: Warm a large pot on medium heat. Lower the heat to medium-low and introduce the onion, bell pepper, and celery to the pot. Cook them for around 5 minutes until they start to soften. Stir in the garlic and cook for another minute.
- DEGLAZE: Pour in the apple juice to deglaze, scraping up any bits stuck to the bottom. Let it simmer for 1-2 minutes.
- ROUX: Melt the butter in the pot. Once melted, sprinkle the flour over the veggies, stirring and scraping the bottom for about 5 minutes until it takes on a light brown color and thickens.
- SIMMER: Gradually whisk in the shrimp stock, ensuring it’s smooth without flour lumps. Pour in 1 ½ cups of water and mix well. Add half the parsley and green onions. Bring the mixture to a boil, then lower to a gentle simmer, cooking uncovered for 20 minutes. Skim off any foam or fat on the surface, stirring occasionally to prevent sticking.
- COOK: Add the seasoned shrimp, corn, and warmed heavy cream. Mix in the remaining parsley and green onions, reserving some for garnish if desired. Bring it back to a simmer and cook for 5 minutes until the shrimp are pink and cooked through.
- FINISH: Taste the bisque and adjust the flavor by adding more salt, pepper, or cajun seasoning as needed.
- SERVE: Serve the bisque hot, optionally topping with additional parsley and green onions.
Notes
- Use a sharp knife to slice corn kernels over a large bowl to contain them. Continuously whisk the roux to fully blend the flour and avoid lumps. Coat shrimp well with Cajun seasoning and keep chilled until needed.
