Bring a taste of Louisiana to your kitchen with this hearty New Orleans Shrimp and Corn Bisque. A velvety base of cream, shrimp stock, and butter carries the sweet crunch of corn and the bold zip of cayenne. It’s finished with plump shrimp and green onions for a soul-satisfying Southern spoonful.
New Orleans Shrimp and Corn Bisque
Recipe by Daily Disher
This New Orleans Shrimp and Corn Bisque is rich, creamy, and packed with tender shrimp, sweet corn, and Cajun spice.
Course: Main
/Cuisine: Cajun
/Difficulty: Medium
Servings
4
Prep time
30 minutes
Cooking time
40 minutes
Calories
300 kcal
1 hour 10 minutes
Ingredients
1 pound shrimp, peeled and deveined
¼ cup butter
1 cup corn kernels
1 cup heavy cream
2 cups shrimp stock
1 medium onion, chopped
2 cloves garlic, minced
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
¼ cup flour
1 tablespoon olive oil
¼ cup green onions, chopped
Directions
1.
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2.
Stir in the butter, allowing it to melt before adding the flour. Cook the flour mixture for about 2 minutes.
3.
Gradually whisk in the shrimp stock, ensuring there are no lumps in the mixture while it thickens.
4.
Add the corn kernels, cayenne pepper, salt, and black pepper, stirring to combine all ingredients evenly.
5.
Pour in the heavy cream, bring the mixture to a simmer, and cook for about 10 minutes for the flavors to meld.
6.
Add the shrimp to the pot, cooking until they turn pink and are cooked through, approximately 5 minutes.
7.
Garnish with chopped green onions before serving, ensuring a fresh, vibrant finish to the bisque.
Nutrition Facts
Total number of serves:
4 servings
Calories:
300kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg