Orleans Shrimp Corn Bisque (Printable Version)
Succulent shrimp and sweet corn combine in a creamy, spiced Orleans bisque with aromatic vegetables.
# Ingredients Required:
→ Seafood
01 -
454 g large shrimp, peeled and deveined
→ Vegetables
02 -
2 cups (320 g) corn kernels, fresh or frozen
03 -
1 small onion, finely chopped
04 -
1 celery stalk, finely chopped
05 -
1 small green bell pepper, finely chopped
06 -
3 cloves garlic, minced
07 -
2 green onions, sliced (for garnish)
08 -
Fresh parsley, chopped (for garnish)
→ Fats and Oils
09 -
28 g unsalted butter
10 -
15 ml olive oil
→ Pantry
11 -
16 g all-purpose flour
12 -
960 ml seafood or chicken broth
→ Dairy
13 -
240 ml heavy cream
→ Spices and Seasonings
14 -
5 ml Creole seasoning
15 -
5 ml smoked paprika
16 -
2.5 ml cayenne pepper (adjust to taste)
17 -
Salt and black pepper to taste
# Guide to Cooking:
01 -
Melt butter and olive oil in a large pot over medium heat. Add onion, celery, and green bell pepper; cook 4-5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
02 -
Sprinkle flour over vegetables, stirring constantly to create a roux; cook 1-2 minutes to eliminate raw flour taste. Gradually whisk in broth to maintain smoothness. Season with Creole seasoning, smoked paprika, cayenne, salt, and black pepper.
03 -
Add corn kernels and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
04 -
Add shrimp and cook 3-4 minutes until pink and opaque. Stir in heavy cream, adjust seasoning if needed, and simmer for an additional 2-3 minutes.
05 -
Remove from heat. Garnish with sliced green onions and chopped parsley. Serve hot, optionally with crusty bread.
# Extra Suggestions:
01 -
For balanced heat, adjust cayenne pepper to personal preference.