New Orleans Shrimp and Corn Bisque

Equipment

• Heavy-bottomed Dutch oven or large stockpot
• Whisk and wooden spoon
• Immersion blender (or standard high-speed blender)
• Measuring cups and spoons
• Chef’s knife and cutting board

Ingredients

For the Shrimp Stock & Seafood:

• 1.5 lbs (700g) raw medium shrimp (peeled and deveined; reserve shells for homemade stock or broth enhancement)
• 1 tbsp olive oil
• 1 tsp Cajun or Creole seasoning (salt-free preferred)

For the Bisque Base:

• 4 tbsp (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 cup celery, finely diced (completing the Louisiana Holy Trinity)
• 4 cloves garlic, minced
• 3 cups fresh corn kernels (cut from ~4 ears of corn, or substitute frozen sweet corn)
• 4 cups seafood stock or low-sodium shrimp stock
• 1 cup heavy whipping cream
• 1/2 cup whole milk or half-and-half

Seasoning & Spices:

• 1 1/2 tsp Creole seasoning (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 dried bay leaf
• 1/2 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (such as Crystal or Louisiana brand)
• Salt and fresh cracked black pepper to taste

For Garnish:

• 1/4 cup fresh green onions (scallions), thinly sliced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Lemon wedges for serving

Instructions

Step 1: Season & Prep the Shrimp

1. Pat the peeled and deveined shrimp dry with paper towels.
2. In a bowl, toss the shrimp with 1 tablespoon of olive oil and 1 teaspoon of Cajun seasoning until evenly coated. Set aside in the refrigerator while preparing the soup base.

Step 2: Make the Blonde Roux

1. In a large Dutch oven or heavy stockpot, melt the unsalted butter over medium-low heat .
2. Sprinkle in the all-purpose flour. Whisk continuously for 12 to 15 minutes .
3. The roux will transition from white to pale yellow, and finally to a warm blonde/copper color with a nutty aroma. Watch closely to prevent scorching.

Step 3: Sauté the Holy Trinity & Garlic

1. Increase heat slightly to medium . Add the diced onion, green bell pepper, and celery directly into the roux.
2. Cook for 6 to 8 minutes , stirring frequently with a wooden spoon until the vegetables soften and turn translucent.
3. Add the minced garlic and cook for 1 minute until fragrant.

Step 4: Add Liquids & Simmer

1. Slowly pour in 1 cup of seafood stock while whisking vigorously to incorporate the roux smoothly without lump formation.
2. Pour in the remaining 3 cups of seafood stock, Worcestershire sauce, hot sauce, Creole seasoning, smoked paprika, dried thyme, and bay leaf. Stir well to integrate.
3. Bring the mixture to a gentle boil, then immediately reduce heat to low . Cover partially and simmer for 15 minutes .

Step 5: Incorporate Corn & Cream

1. Stir in the sweet corn kernels. Continue simmering over low heat for another 10 minutes .
2. Remove the dried bay leaf.
3. ( Optional for desired texture ) Take 2 cups of the bisque and blend using an immersion blender or standard blender until smooth, then stir it back into the pot. This creates a velvety creaminess while retaining whole corn kernels for texture.
4. Reduce heat to extra low . Stir in the heavy cream and whole milk. Allow the soup to warm through for 3 to 5 minutes . Do not let it boil after adding cream.

Step 6: Cook the Shrimp & Finish

1. Add the seasoned shrimp into the gently simmering bisque.
2. Poach for 4 to 5 minutes on low-medium heat , stirring occasionally, until the shrimp turn pink, opaque, and loosely C-shaped.
3. Taste the bisque and adjust seasoning with additional salt, black pepper, or hot sauce as preferred.

Step 7: Serve & Garnish

1. Ladle the hot bisque into warmed bowls. Top generously with sliced green onions, chopped fresh parsley, and a light squeeze of fresh lemon juice. Serve alongside hot, crusty French bread for dipping.

Nutrition

Calories: 385 kcal · Protein: 29 g · Fat: 18 g Saturated Fat: 10 g · Carbohydrates: 28 g Dietary · Saturated Fat: 10 g Trans · Fiber: 3 g · Sugar: 7 g · Sodium: 780 mg