Ingredients:

  • 1 pound (450g) raw shrimp, shells and heads reserved (if available)
  • 8 cups (1.9 liters) water
  • 1 medium onion, roughly chopped (about 1 cup)
  • 2 stalks celery, roughly chopped (about 1/2 cup)
  • 1 carrot, roughly chopped (about 1/2 cup)
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon dried thyme
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (32g) all-purpose flour
  • 1 medium onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced (about 1 cup)
  • 1/2 teaspoon Cajun seasoning (adjust to taste)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 4 cups (950ml) shrimp stock (from above)
  • 2 cups (475ml) heavy cream
  • 2 cups (300g) frozen corn kernels, thawed (or fresh corn cut from about 3 ears)
  • 1 pound (450g) cooked shrimp, peeled and deveined, roughly chopped
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste
  • Optional: Splash of Sherry or Cognac at the end (about 1-2 tablespoons)

Instructions:

  1. Make the Shrimp Stock: Combine shrimp shells, water, onion, celery, carrot, garlic, bay leaf, thyme, and peppercorns in a stockpot. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the stock through a fine-mesh sieve, discarding solids. Set aside.
  2. Prepare the Roux: In the stockpot (cleaned), melt butter over medium heat. Add flour and cook, stirring constantly, until a light golden-brown roux forms (about 3-5 minutes).
  3. Sauté Aromatics: Add diced onion, garlic, and red bell pepper to the roux. Cook until softened, about 5-7 minutes. Stir in Cajun seasoning and cayenne pepper (if using).
  4. Build the Bisque: Gradually whisk in the shrimp stock, ensuring no lumps form. Bring to a simmer.
  5. Add Cream and Corn: Stir in heavy cream and thawed corn. Simmer for 10 minutes, allowing the flavors to meld.
  6. Blend (Optional): For a smoother bisque, use an immersion blender to partially or fully puree the soup. Be careful with hot liquids! If using a regular blender, work in batches.
  7. Add Shrimp: Stir in the cooked shrimp. Heat through.
  8. Season and Serve: Season with salt and pepper to taste. Add a splash of Sherry or Cognac, if desired. Garnish with fresh parsley. Serve hot.