Louisiana Shrimp and Corn Bisque (Printable Version)
# What You Need:
→ Meats
01 -
½ pound bacon
→ Vegetables
02 -
1 medium yellow onion
03 -
½ bell pepper any color
04 -
2 stalks celery
05 -
4 cloves garlic
06 -
2-4 green onions
07 -
1 bunch fresh parsley
→ Liquids
08 -
¼ cup sherry cooking wine
09 -
4 cups shrimp stock (or chicken, vegetable, or seafood stock)
10 -
1 ½ cups water
11 -
2 cups heavy cream (warmed)
→ Others
12 -
8 tablespoons butter (1 stick or ½ cup)
13 -
½ cup all-purpose flour
14 -
1 ½ pounds medium raw shrimp (41/50 or similar size)
15 -
1 tablespoon Cajun seasoning (or to taste)
16 -
4 ears of corn (2-3 cups of kernels)
17 -
Salt, black pepper, or Cajun seasoning to taste
# Steps to Follow:
01 -
Finely chop onion (1 cup), bell pepper (½ cup), celery (½ cup), green onions (½ cup), and parsley (¼ cup). Mince garlic. Remove corn kernels from the cob. Chop bacon into small pieces. Peel and devein shrimp. Pat shrimp dry and season evenly with Cajun seasoning. Set aside in the refrigerator until ready to use. Measure out other ingredients.
02 -
Heat a large Dutch oven over medium heat and add chopped bacon. Cook for about 8 minutes until bacon is starting to crisp, stirring occasionally. Drain all but about 1 tablespoon of bacon grease.
03 -
Turn heat to medium-low and add in onion, bell pepper, and celery. Sauté for about 5 minutes with the bacon until vegetables are softening. Add in garlic and cook for about 1 minute while stirring.
04 -
Add in sherry to deglaze the pot, scraping up any browned bits (fond) from the bottom of the pot. Simmer for 1-2 minutes to allow alcohol to burn off.
05 -
Add butter to the pot to melt. Once melted, sprinkle flour over the bacon and vegetable mixture. Cook for about 5 minutes, while stirring and scraping up the bottom, until flour has slightly darkened. It will look thick and clumpy.
06 -
Slowly whisk in shrimp stock, a little at a time, until incorporated and there are no lumps of flour. Add an additional 1 ½ cups of water and mix in. Add half of the parsley and half of the green onions. Bring up to a boil, then reduce heat to a low simmer. Cook uncovered for 20 minutes. Skim off any fat or foam that rises to the top. Stir occasionally to make sure it doesn't stick.
07 -
Add in seasoned raw shrimp, corn, and heavy cream. Add in remaining parsley and green onions, or reserve for garnishing each serving. Bring back up to a simmer, then cook for 5 minutes until the shrimp are cooked through and pink.
08 -
Taste and adjust seasoning, adding more salt, pepper, or Cajun seasoning as needed. Serve hot, optionally garnished with more parsley and/or green onions.
# Additional Notes:
01 -
Making homemade shrimp stock significantly enhances the flavor.
02 -
To freeze, store in an airtight container for up to 3 months. Defrost and reheat gently to prevent overcooking.
03 -
For make-ahead preparation, complete up to the simmer step and add shrimp when reheating.