Shrimp & Corn Bisque (Print Version)
# Ingredients:
01 -
1/2 lb bacon, chopped.
02 -
1 medium yellow onion, diced (1 cup).
03 -
1/2 bell pepper, diced.
04 -
2 stalks celery, diced.
05 -
4 garlic cloves, minced.
06 -
1/4 cup sherry cooking wine.
07 -
1/2 cup all-purpose flour.
08 -
8 tbsp butter (1 stick).
09 -
4 cups shrimp stock.
10 -
1.5 cups water.
11 -
1.5 lbs medium raw shrimp, peeled and deveined.
12 -
4 ears of corn, kernels removed (2-3 cups).
13 -
2 cups heavy cream.
14 -
1 tbsp Cajun seasoning.
15 -
Salt and pepper, to taste.
16 -
2-4 green onions, chopped.
17 -
1 bunch fresh parsley, chopped.
# Instructions:
01 -
In a Dutch oven over medium heat, cook the chopped bacon until crispy. Remove excess grease, leaving about 1 tablespoon in the pot.
02 -
Add the diced onion, bell pepper, and celery to the pot. Sauté until the vegetables are softened, then add minced garlic and cook for 1 minute.
03 -
Deglaze the pot with the sherry cooking wine, scraping up any browned bits. Add the butter and melt completely.
04 -
Sprinkle the flour over the vegetables, stirring constantly to create a roux. Continue cooking for 5 minutes until the roux is golden brown.
05 -
Gradually whisk in the shrimp stock, followed by the water. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
06 -
Add the peeled and deveined shrimp, corn kernels, heavy cream, Cajun seasoning, salt, and pepper. Stir well and simmer until the shrimp turn pink and are fully cooked.
07 -
Stir in the chopped green onions and parsley. Adjust seasoning as needed.
08 -
Serve the bisque hot, garnished with additional parsley and green onions if desired.
# Notes:
01 -
For extra flavor, add a splash of hot sauce or additional Cajun seasoning.
02 -
Use fresh or frozen corn for added texture and sweetness.
03 -
Shrimp stock can be made by simmering shrimp shells with water, onion, and garlic for 20-30 minutes.