Description
A rich and creamy bisque intertwining tender shrimp with the sweetness of corn and Creole spices.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small green bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 teaspoon Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (or to taste)
- Salt and black pepper, to taste
- 2 green onions, sliced (for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Start by heating a large pot over medium heat. Add the unsalted butter and olive oil to the pot, allowing them to melt together. Toss in the finely chopped onion, celery, and green bell pepper. Sauté for about 4 to 5 minutes until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic. Cook for just 30 seconds to mellow its raw bite while releasing its delightful fragrance. Sprinkle flour evenly over the mixture, then stir in. Cook for 1 to 2 minutes to create a roux.
- Slowly whisk in your seafood or chicken broth. Continue whisking until combined. Mix in Creole seasoning, smoked paprika, cayenne pepper, salt, and black pepper to taste. Bring to a gentle simmer for about 10 minutes.
- Add the corn kernels, allowing to simmer briefly, then add the shrimp. Cook the shrimp for about 3 to 4 minutes until they turn pink and opaque.
- Pour in the heavy cream and allow to simmer for another 2 to 3 minutes. Adjust seasoning as needed before serving.
Notes
To make ahead, prepare the bisque without shrimp and cream. Add those ingredients when ready to serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 28 g