Description
Indulge in a flavorful bowl of Shrimp Bisque with Cajun Seasoning. Learn how to make this delicious seafood soup with a touch of spice on our recipe website.
Ingredients
- 1 lb shrimp, peeled and deveined (450 g)
- 4 cups vegetable stock (960 ml)
- 2 tbsp vegetable oil (30 ml)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 tbsp all-purpose flour (16 g)
- 1 cup heavy cream (240 ml)
- 2 tsp (10 ml) Cajun seasoning
- Salt to taste
- Black pepper to taste
- 1 tbsp tomato paste (15 g)
- 2 tbsp olive oil (30 ml)
- 1 bay leaf
- 1/4 cup chopped fresh parsley (15 g)
Instructions
- Heat 2 tbsp of olive oil in a large pot over medium heat.
- Add the chopped onion, celery, and carrot to the pot.
- Sauté the vegetables until they are soft, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add 2 tbsp of unsalted butter to the pot and let it melt.
- Stir in 2 tbsp of all-purpose flour and cook for 2 minutes, stirring constantly.
- Gradually add 4 cups of seafood or vegetable stock, stirring to combine.
- Add 1 tbsp of tomato paste and mix well.
- Add 1 bay leaf, 2 tsp of Cajun seasoning, salt, and black pepper to taste.
- Bring the mixture to a simmer and let it cook for 15 minutes.
- Remove the bay leaf and discard it.
- Use an immersion blender to puree the soup until smooth.
- Add 1 lb of shrimp to the pot and cook for 3-4 minutes, until pink and cooked through.
- Reduce the heat to low and stir in 1 cup of heavy cream.
- Cook for another 5 minutes to heat through, without boiling.
- Taste and adjust seasoning with more salt or pepper if needed.
- Stir in 1/4 cup of chopped fresh parsley.
- Serve the shrimp bisque hot, garnished with additional parsley if desired.
Notes
- Use seafood stock for a more flavorful base.
- Ensure shrimp is deveined thoroughly to avoid gritty texture.
- Brighten flavors with a squeeze of fresh lemon juice before serving.
