Ingredients:

  • 1 pound (450g) Shrimp shells and heads (from about 2 pounds shrimp)
  • 1 tablespoon (15ml) Olive oil
  • 1 medium Yellow onion, roughly chopped (about 1 cup)
  • 2 Celery stalks, roughly chopped (about 1 cup)
  • 1 Carrot, roughly chopped (about ½ cup)
  • 4 cloves Garlic, smashed
  • 1 teaspoon Dried thyme
  • 1 teaspoon Black peppercorns
  • 8 cups (1.9 liters) Water
  • 1 Bay leaf
  • 1/4 cup (60ml) Dry white wine (optional)
  • 4 tablespoons (56g) Unsalted butter
  • 4 tablespoons (30g) All-purpose flour
  • 1 medium Yellow onion, finely diced (about 1 cup)
  • 2 cloves Garlic, minced
  • 1 teaspoon Creole seasoning (such as Tony Chachere's)
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Cayenne pepper (optional, for heat)
  • 4 cups (950ml) Shrimp stock (from above)
  • 2 cups (475ml) Heavy cream
  • 2 cups (300g) Fresh or frozen corn kernels
  • 1 pound (450g) Shrimp, peeled, deveined, and chopped (reserve 1/4 pound whole for garnish)
  • 2 tablespoons (30ml) Fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley or chives, for garnish

Instructions:

  1. Make the Shrimp Stock: Sauté shrimp shells and vegetables. Add aromatics and water. Simmer, then strain.
  2. Prepare the Roux: Melt butter in a saucepan. Whisk in flour and cook until a light golden brown.
  3. Sauté Aromatics: Add onion and garlic to the roux. Cook until softened.
  4. Build the Bisque: Stir in Creole seasoning, smoked paprika, and cayenne. Gradually whisk in shrimp stock. Bring to a simmer.
  5. Add Cream and Corn: Stir in heavy cream and corn. Simmer until slightly thickened.
  6. Blend the Bisque: Use an immersion blender to blend the bisque until smooth. (Alternatively, carefully transfer to a regular blender in batches.)
  7. Add Shrimp and Lemon Juice: Stir in chopped shrimp and lemon juice. Cook until shrimp are pink and cooked through.
  8. Season and Serve: Season with salt and pepper to taste. Garnish with reserved whole shrimp and fresh parsley/chives.