why make this recipe
New Orleans Shrimp and Corn Bisque is a comforting and flavorful soup that captures the essence of Southern cooking. With its creamy texture and a perfect blend of spices, this dish is not only satisfying but also easy to make. Whether you are hosting a dinner party or enjoying a quiet night at home, this bisque brings warmth and joy to any table.
how to make New Orleans Shrimp and Corn Bisque
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 4 cups seafood stock or vegetable broth
- 1 cup heavy cream
- 2 tablespoons veg oil or butter
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon gelatin (optional for thickness)
- Green onions for garnish
Directions:
- In a large pot, heat the veg oil or butter over medium heat.
- Add the onion, garlic, bell pepper, and celery; sauté until softened.
- Stir in the corn, cayenne pepper, paprika, salt, and pepper.
- Pour in the seafood stock or vegetable broth and bring to a simmer.
- Add the shrimp and cook until they turn pink, about 3-5 minutes.
- If using, dissolve the gelatin in a small amount of warm water and add to the pot, stirring well.
- Reduce heat and stir in the heavy cream; simmer for another 5 minutes.
- Serve hot, garnished with green onions.
how to serve New Orleans Shrimp and Corn Bisque
Serve the bisque hot in bowls. It pairs well with crusty bread, crackers, or a fresh salad. You can also top it with extra green onions and a sprinkle of paprika for a pop of color and flavor.
how to store New Orleans Shrimp and Corn Bisque
To store leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate for up to three days. If you want to keep it longer, you can freeze it for up to two months. Just make sure to leave some space in the container, as the bisque might expand when frozen.
tips to make New Orleans Shrimp and Corn Bisque
- For a richer flavor, you can add some cooked bacon or sausage.
- Adjust the cayenne pepper to control the spiciness according to your taste.
- If you want a smoother consistency, you can blend part of the soup before adding the shrimp and cream.
variation
You can make this bisque with crab or crawfish instead of shrimp for a different seafood flavor. Adding diced tomatoes can also enhance the taste and color of the soup.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Just make sure to thaw them before cooking.
2. Is it possible to make this bisque dairy-free?
Yes, you can substitute heavy cream with coconut milk or a dairy-free cream alternative.
3. How can I thicken the bisque?
Using gelatin is one option. You can also blend some of the soup and mix it back in, or add a cornstarch slurry (cornstarch mixed with water) to thicken it to your liking.
New Orleans Shrimp and Corn Bisque
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper bell pepper, diced
- 2 stalks celery, diced
- 4 cups seafood stock or vegetable broth
- 1 cup heavy cream
- 2 tablespoons veg oil or butter
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon gelatin (optional for thickness)
- Green onions for garnish
Instructions
Preparation
- In a large pot, heat the veg oil or butter over medium heat.
- Add the onion, garlic, bell pepper, and celery; sauté until softened.
- Stir in the corn, cayenne pepper, paprika, salt, and pepper.
- Pour in the seafood stock or vegetable broth and bring to a simmer.
- Add the shrimp and cook until they turn pink, about 3-5 minutes.
- If using, dissolve the gelatin in a small amount of warm water and add to the pot, stirring well.
- Reduce heat and stir in the heavy cream; simmer for another 5 minutes.
- Serve hot, garnished with green onions.