Shrimp Corn Bisque New Orleans: A Taste of Louisiana
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
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
- 4 cups shrimp stock (or chicken stock)
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- Seasonings: Creole seasoning, salt, black pepper, cayenne pepper (optional)
- Instructions:
Instructions
- Pat shrimp dry and season with salt, pepper, and Creole seasoning.
- Heat olive oil in a large pot over medium-high heat; sear shrimp for 2-3 minutes per side until pink. Remove and set aside.
- In the same pot, add butter and sauté onion, celery, green bell pepper for about 5-7 minutes. Add garlic for another minute.
- Sprinkle flour over veggies; stir to create a roux for about 1-2 minutes.
- Gradually whisk in stock until smooth; stir in corn and simmer for 15-20 minutes.
- Blend bisque until smooth; return to pot on low heat.
- Stir in heavy cream; season to taste before adding chopped shrimp back into the bisque.
- Serve hot with garnishes such as parsley and green onions.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 150mg