Print

Shrimp Corn Bisque New Orleans: A Taste of Louisiana

Shrimp Corn Bisque New Orleans: A Taste of Louisiana
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups shrimp stock (or chicken stock)
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Creole seasoning
  • Preparation Instructions:

Instructions

  1. Pat the shrimp dry and season with salt, pepper, and Creole seasoning.
  2. In a large pot over medium-high heat, add olive oil and sear the shrimp for about 2-3 minutes per side until pink. Remove and set aside.
  3. Lower the heat to medium; add butter, onion, celery, and green bell pepper. Sauté until softened (5-7 minutes). Add garlic in the last minute.
  4. Sprinkle flour over the vegetables and stir constantly for about 1-2 minutes to create a roux.
  5. Gradually whisk in shrimp stock until smooth. Add corn and bring to a gentle simmer; cook for about 15-20 minutes.
  6. Blend the mixture until smooth using an immersion blender or transfer to a countertop blender.
  7. Return the bisque to the pot; stir in heavy cream without boiling.
  8. Taste and adjust seasonings as needed before adding half of the cooked shrimp back into the bisque.
  9. Serve hot garnished with remaining shrimp, parsley, and optional green onions.
  10. Helpful Notes:

Nutrition

Find it online: https://simplefoodplan.com/shrimp-corn-bisque-new-orleans-a-taste-of-louisiana-2/