New Orleans Shrimp Corn Bisque
Table of Contents
Recipe Introduction
Quick Hook
Fancy a taste of New Orleans? Honestly, have you ever had a bisque that just gets you? This Shrimp and Corn Bisque recipe does exactly that.
It is super creamy and full of sweet corn and shrimp flavor.
Brief Overview
New Orleans Shrimp and Corn Bisque is a classic, born from Louisiana's rich culinary heritage. It's proper comforting. This recipe is medium difficulty and takes around 1 hour 10 minutes.
It serves 6. Think dinner party vibes.
Main Benefits
This Shrimp and Corn Bisque is loaded with protein and is relatively low in carbs. It will give you energy! It is perfect for a chilly evening.
Plus, making your own Homemade Shrimp Stock Recipe adds so much depth, it is amazing. This Bisque Recipe is special because it captures the soul of Southern cooking.
Craving that Creamy Goodness?
Let's get straight to it! Are you ready to bring a bit of Louisiana into your kitchen? This recipe is perfect.
Let's Talk Ingredients: The Key to Success
Making the Shrimp Stock yourself is a game changer. Don't skip this! The combination of flavors will transport you straight to the Bayou.
This Easy Shrimp Bisque Recipe starts with simple ingredients. The best part is that you can adjust the Cajun seasoning to your taste.
I mean, who doesn't love a good bit of spice?
Get ready to dive into the ingredient list and then we can start cooking!
Ingredients & Equipment: Let's Get Cooking!
Alright, so you want to make this amazing New Orleans Shrimp and Corn Bisque ? Fab! It's easier than you think.
Trust me, if I can do it, anyone can. Remember that time I tried to make macarons? Disaster! Anyway, here's what you'll need.
Main Ingredients for Shrimp and Corn Bisque
Don’t skip on the ingredients, Southern Shrimp Bisque deserve quality
Shrimp Stock Power:
- 1 pound (450g) raw shrimp (shells & heads, if you can get them).
- 8 cups (1.9 liters) water.
- 1 medium onion, roughly chopped.
- 2 celery stalks, roughly chopped.
- 1 carrot, roughly chopped.
- 2 garlic cloves, smashed.
- 1 bay leaf.
- 1 teaspoon black peppercorns.
- 1/2 teaspoon dried thyme.
Bisque Building Blocks:
- 4 tablespoons (57g) unsalted butter. European butter is the best
- 4 tablespoons (32g) all-purpose flour.
- 1 medium onion, finely diced.
- 2 garlic cloves, minced.
- 1 red bell pepper, finely diced.
- 1/2 teaspoon Cajun seasoning (to taste).
- 1/4 teaspoon cayenne pepper (optional).
- 4 cups (950ml) shrimp stock (the stuff you just made!).
- 2 cups (475ml) heavy cream.
- 2 cups (300g) frozen corn kernels, thawed. Creamy Corn Soup with Shrimp requires good corn
- 1 pound (450g) cooked shrimp, peeled, deveined, roughly chopped.
- 2 tablespoons chopped fresh parsley, for garnish.
- Salt & pepper, to taste.
- Optional: 1-2 tablespoons Sherry or Cognac.
Make sure the shrimp smell fresh, not fishy. And honestly, don't skimp on the heavy cream, it makes it a Bisque Recipe!
Seasoning Notes: A Little New Orleans Shrimp and Corn Bisque Magic
Cajun seasoning is key. It adds warmth and depth. No bland soup here! You can easily find that in any supermarkets.
- Cajun spice is essential.
- A touch of cayenne kicks things up a notch.
- If you're out of Cajun, Creole seasoning works too.
Equipment Needed: Keep It Simple
You don't need fancy gadgets to whip up this Shrimp and Corn Bisque .
- Large stockpot or Dutch oven.
- Medium saucepan.
- Immersion blender (or regular blender be careful!).
- Fine mesh sieve. Homemade Shrimp Stock Recipe is the easiest and most delicious way to add flavour to your Shrimp Soup . Strainers are essentials
Cooking Method: Bisque Bliss
Let's dive into bisque making! Specifically, we're talking New Orleans Shrimp and Corn Bisque . It's easier than you might think. Bisque sounds all fancy pants, but honestly, it's just a really delicious, creamy soup.
We're going to make this Shrimp and Corn Bisque like a pro.
Prep Steps: Get Your Ducks in a Row
- Essential mise en place: Chop your veggies. Measure your spices. Get the shrimp ready. Seriously, this is the key. Having everything prepped cuts down on cooking time and stress! For the Shrimp and Corn Bisque , this means dicing onions, garlic, and red bell pepper like your life depends on it.
- Time saving organization tips: I like to use little bowls for everything. It's like having my own personal sous chef. Plus, it makes cleanup a breeze. Seriously, clean as you go, life's too short to have a mountain of dishes after a great Bisque Recipe .
- Safety reminders: This is a hot soup, folks. Be careful when blending it. And don't wear dangly sleeves near the stove. Trust me, I've learned the hard way.
step-by-step Process: Bisque Breakdown
- Make the Homemade Shrimp Stock Recipe : Simmer shrimp shells and veggies for 30 minutes . Strain it. This Shrimp Soup base is liquid gold.
- Make a light golden brown roux over medium heat ( 3- 5 minutes ). Stir constantly. This is your thickener. Don't burn it!
- Sauté the onion, garlic, and bell pepper until softened ( 5- 7 minutes ).
- Whisk in the shrimp stock. Simmer the mixture.
- Stir in heavy cream and corn. Simmer for 10 minutes . Get it nice and creamy!
- Blend the soup with immersion blender, be careful! It is your Creamy Corn Soup with Shrimp .
- Stir in the cooked shrimp and heat through.
- Season with salt, pepper, and parsley. Serve piping hot.
Pro Tips: Bisque Boss
- Don't rush the roux! A good roux is key to a good bisque. Stir, stir, stir. Don’t be afraid of the roux process for this Easy Shrimp Bisque Recipe , it's like making gravy.
- Spice it up : Add more Cajun seasoning for extra heat. This is a Southern Shrimp Bisque , after all. A little kick never hurt anyone. It will become a superb New Orleans Shrimp and Corn Bisque .
- make-ahead option: Make the stock a day ahead. Store it in the fridge. It'll save you time the next day. You can also make the bisque base without the shrimp a day ahead and just add the shrimp when you reheat it, so it doesn’t get rubbery. This way the Seafood Bisque Recipe will be a piece of cake.
Recipe Notes: Let's Talk Bisque!
Alright, so you're about to tackle this New Orleans Shrimp and Corn Bisque . Honestly, it's easier than it sounds. Here are a few extra bits and bobs to make sure your soup's a winner.
Think of these as your secret weapons!
Serving Suggestions: Make it Pretty, Make it Pop!
Presentation matters, right? Plating your Shrimp and Corn Bisque can be super simple. Ladle it into bowls and garnish with a sprinkle of fresh parsley.
For extra flair, how about a swirl of cream or a few extra shrimp perched on top? Crusty bread for dipping is a MUST.
Think baguette or sourdough. A nice crisp salad on the side cuts through the richness nicely. I often go with a simple green salad, maybe some lovely, bitter frisee, with a lemon vinaigrette.
As for drinks, a crisp white wine like Sauvignon Blanc works wonders.
Storage Tips: Making it Last
Got leftovers? You’re in luck! This bisque recipe keeps well in the fridge for 3-4 days . Just make sure it's in an airtight container.
For reheating, gently warm it on the stovetop over low heat. Don't let it boil, or the cream might separate.
Not ideal. As for freezing, it's possible, but the texture might change a bit. The cream can get a bit grainy.
It's still tasty, just be aware. If you're planning to freeze it, I recommend leaving out the Shrimp until you reheat it.
This prevents them from getting rubbery. Nobody wants rubbery Shrimp !
Variations: Get Creative
Want to mix things up? The beauty of this Corn Bisque is how adaptable it is. For a dairy-free version, swap the heavy cream for coconut milk or cashew cream.
You might be surprised by how creamy it still is! If you’re a spice fiend, crank up the heat with extra cayenne or a dash of your favourite hot sauce.
Another great variation is a Crab and Corn Bisque . Just sub in some lump crab meat for half the Shrimp .
Trust me, it's divine.
Nutrition Basics: Goodness in a Bowl
So, what’s the lowdown on the good stuff inside Southern Shrimp Bisque ? A serving is roughly around 450-500 calories, packs about 30g of protein and 35g of fat, with around 15g of carbs.
It's also a decent source of vitamins and minerals. And of course, you can adjust the amount of fat. Remember, these are estimates, so it'll vary depending on your exact ingredients.
This Creamy Corn Soup with Shrimp is a meal in itself, offering both comfort and nutrition.
I know I can be a little hard on myself, but I think that this will all be very satisfying to your family and friends, and it will be a recipe that they will remember for years to come.
So, grab your apron, crank up some tunes, and get cooking! You got this! And remember, cooking should be fun, so don't stress if things don't go perfectly.
This Easy Shrimp Bisque Recipe is bound to impress!
Frequently Asked Questions
Can I make Shrimp and Corn Bisque ahead of time? Will it still taste good?
Absolutely! In fact, some might say it tastes even better the next day. The flavors have more time to meld together, like a fine wine. Just be sure to store it properly in an airtight container in the fridge and gently reheat it on the stovetop.
Avoid boiling, as the cream might separate, leaving it looking a bit like the English Channel on a rough day!
I'm not a fan of spicy food. How can I adjust the recipe to make a milder Shrimp and Corn Bisque?
Not a problem! The Cajun seasoning is where most of the heat comes from. Start with just a pinch and taste as you go. You can also omit the cayenne pepper entirely if you're really spice averse. Remember, you can always add more, but you can't take it away (unless you fancy serving it to the fire brigade).
A little goes a long way!
What's the best way to store leftover Shrimp and Corn Bisque, and how long will it last?
Store leftover Shrimp and Corn Bisque in an airtight container in the refrigerator. It will generally last for 3-4 days. Make sure it cools down before you put it in the fridge. When reheating, do so gently over low heat on the stovetop, stirring occasionally.
Avoid boiling as this can cause the cream to curdle, nobody likes a grainy bisque. Freezing is not recommended as the texture will change when thawed.
Can I use canned corn instead of frozen or fresh corn in this Shrimp and Corn Bisque recipe?
While fresh or frozen corn are preferable, canned corn can be used in a pinch. Be sure to drain and rinse the corn thoroughly before adding it to the bisque to remove any excess sodium or preservatives.
The texture won't be quite as vibrant, but it will still contribute that signature sweet corn flavor that makes this recipe sing. Think of it as "making do and mending," like they used to say in the war!
Is there a good vegetarian alternative to Shrimp and Corn Bisque?
Although this recipe features shrimp, you can adapt it to be vegetarian. A great substitute would be to use vegetable broth in place of shrimp stock, omit the shrimp completely and perhaps add smoked paprika to provide a similar depth of flavor, with a touch of the sea.
You could also add some roasted butternut squash for a richer, creamier texture - a bit like swapping out the lead role in "Hamlet" for a turnip, but it works!
I don't have an immersion blender. Can I still make this New Orleans Shrimp and Corn Bisque?
Absolutely! You can use a regular blender instead. However, remember to work in batches and be extremely careful when blending hot liquids venting the blender is crucial to prevent any explosive situations in your kitchen. Alternatively, if you prefer a chunkier bisque, skip the blending step altogether!
It'll be more rustic, like something you'd find in a backstreet bistro in the French Quarter, and just as delicious!
New Orleans Shrimp Corn Bisque
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 475 |
|---|---|
| Fat | 35g |
| Fiber | 2g |