Shrimp and Corn Bisque
This creamy shrimp and corn bisque combines smoky bacon, tender shrimp, sweet corn, and Cajun seasoning for a rich, comforting dish perfect as a starter or main course.
12 Servings
Ingredients
Base Ingredients:
- ½ pound bacon chopped
- 1 medium yellow onion finely chopped (1 cup)
- ½ bell pepper finely chopped (any color, ½ cup)
- 2 stalks celery finely chopped (½ cup)
- 4 cloves garlic minced
Bisque Components:
- ¼ cup sherry cooking wine
- 8 tablespoons butter 1 stick or ½ cup
- ½ cup all-purpose flour
- 4 cups shrimp stock or chicken, vegetable, or seafood stock
- 1½ cups water
- 1½ pounds medium raw shrimp peeled, deveined, seasoned with Cajun spice
- 4 ears fresh corn or 2–3 cups kernels
- 2 cups heavy cream warmed
Seasonings and Garnishes:
- 2 –4 green onions chopped
- 1 bunch fresh parsley finely chopped
- 1 tablespoon Cajun seasoning or to taste
- Salt and black pepper to taste
Instructions
Preparation:
- Begin by preparing all ingredients. Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic and slice the kernels from the corn. Chop the bacon into small pieces. Peel, devein, and pat dry the shrimp, seasoning them with Cajun spice. Set the shrimp in the refrigerator. Measure out the remaining ingredients for efficiency.
Cook the Bacon:
- Heat a large Dutch oven over medium heat. Add the chopped bacon and cook until it begins to crisp, about 8 minutes. Stir occasionally to ensure even cooking. Drain excess grease, leaving approximately 1 tablespoon in the pot.
Sauté the Vegetables:
- Reduce the heat to medium-low and add the onion, bell pepper, and celery to the pot with the bacon. Sauté for approximately 5 minutes, or until the vegetables soften. Stir in the minced garlic and cook for an additional minute.
Deglaze with Sherry:
- Pour in the sherry cooking wine, scraping the bottom of the pot to release browned bits (fond). Simmer for 1–2 minutes, allowing the alcohol to evaporate and the flavors to meld.
Prepare the Roux:
- Add the butter to the pot and allow it to melt completely. Sprinkle in the flour, stirring constantly to form a thick paste. Cook the roux for approximately 5 minutes, until it develops a light golden color and a nutty aroma.
Incorporate the Stock:
- Gradually whisk in the shrimp stock, adding it in small amounts to ensure a smooth consistency. Stir in 1½ cups of water, along with half the parsley and half the green onions. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook uncovered for 20 minutes, skimming any foam or fat that rises to the surface.
Add Shrimp, Corn, and Cream:
- Stir in the seasoned shrimp, corn kernels, and warmed heavy cream. Add the remaining parsley and green onions, reserving some for garnish if desired. Return the pot to a gentle simmer and cook for an additional 5 minutes, or until the shrimp are fully cooked and pink.
Final Seasoning and Serving:
- Taste the bisque and adjust the seasoning with additional salt, black pepper, or Cajun seasoning as needed. Ladle the bisque into serving bowls, garnishing each with parsley or green onions. Serve hot with crusty bread or your preferred side.
Notes
To make this shrimp and corn bisque gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch for the roux. Ensure the stock and Cajun seasoning are certified gluten-free, as some brands may include additives that contain gluten.