Louisiana Shrimp and Corn Bisque (Printable Page)

# What You Need:

→ Meats & Seafood

01 - ½ pound bacon, chopped
02 - 1½ pounds medium raw shrimp (41/50 count), peeled, deveined, and patted dry

→ Vegetables & Aromatics

03 - 1 medium yellow onion, finely chopped (about 1 cup)
04 - ½ bell pepper (any color), finely chopped (about ½ cup)
05 - 2 stalks celery, finely chopped (about ½ cup)
06 - 4 cloves garlic, minced
07 - 4 ears of corn, kernels removed (about 2–3 cups)
08 - 2–4 green onions, chopped (about ½ cup, divided)
09 - 1 bunch fresh parsley, chopped (about ¼ cup, divided)

→ Liquids

10 - ¼ cup sherry cooking wine
11 - 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
12 - 1½ cups water
13 - 2 cups heavy cream, warmed

→ Fats & Thickeners

14 - 8 tablespoons (1 stick) unsalted butter
15 - ½ cup all-purpose flour

→ Seasonings

16 - 1 tablespoon Cajun seasoning (or to taste)
17 - Salt and black pepper, to taste

# How to Make It:

01 - Finely chop onion, bell pepper, celery, green onions, and parsley. Mince garlic. Remove corn kernels from the cob.
02 - Chop bacon into small pieces. Peel and devein shrimp. Pat shrimp dry and season with Cajun seasoning. Refrigerate until needed.
03 - In a large Dutch oven over medium heat, cook chopped bacon for about 8 minutes until starting to crisp. Drain all but 1 tablespoon of bacon grease.
04 - Add onion, bell pepper, and celery to the pot. Sauté with bacon over medium-low heat for 5 minutes until vegetables are softening. Add garlic and cook for 1 minute, stirring.
05 - Pour in sherry to deglaze the pot, scraping up any browned bits from the bottom. Simmer 1–2 minutes to reduce.
06 - Add butter and melt. Sprinkle flour over the mixture and cook, stirring, for about 5 minutes until the roux darkens slightly and is thick and clumpy.
07 - Gradually whisk in shrimp stock, a little at a time, until smooth and lump-free. Stir in 1½ cups water, half the parsley, and half the green onions. Bring to a boil, then reduce to a low simmer. Cook uncovered for 20 minutes, skimming off any fat or foam as needed and stirring occasionally.
08 - Add seasoned shrimp, corn kernels, and warmed heavy cream to the pot. Stir in remaining parsley and green onions, or reserve for garnish. Return to a simmer and cook for 5 minutes until shrimp are pink and cooked through.
09 - Taste and adjust seasoning with salt, pepper, or more Cajun seasoning as desired.
10 - Serve hot, garnished with extra parsley or green onions if desired.

# Helpful Tips:

01 - Homemade shrimp stock intensifies flavor—consider making your own if possible.
02 - For best texture, use small to medium shrimp; if using large, cut into bite-sized pieces.
03 - Cool leftovers quickly and store in airtight containers in the refrigerator for 2–3 days.
04 - Freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.
05 - For make-ahead, prepare through the simmer step, refrigerate, then finish with shrimp, corn, and cream just before serving.

Return