Description
A rich and flavorful bisque featuring shrimp, corn, and a creamy base with a touch of spice. This New Orleans-style soup is perfect for warming up on a cool day.
Ingredients
Scale
- 2 tablespoons vegetable oil or butter
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 4 cups seafood stock or vegetable broth
- 1 cup heavy cream
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon gelatin (optional, for thickness)
- Chopped green onions for garnish
Instructions
- Sauté the Vegetables: Heat oil or butter in a large pot over medium heat. Add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant.
- Add Garlic & Spices: Stir in garlic, paprika, and cayenne pepper. Cook for 1 minute to release the aromas.
- Simmer with Stock & Corn: Pour in seafood stock or vegetable broth. Add the corn and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Thicken the Bisque (Optional): If using, dissolve gelatin in a bit of warm broth and stir it into the soup for a thicker texture.
- Add Cream & Shrimp: Stir in heavy cream and bring back to a simmer. Add shrimp and cook for 4–5 minutes until shrimp are pink and cooked through.
- Taste and Serve: Season with salt and pepper to taste. Ladle into bowls and garnish with green onions. Serve hot with crusty bread.
Notes
- Gelatin is optional and can be added for a thicker bisque.
- If you prefer a spicier bisque, increase the cayenne pepper to taste.
- This bisque is best served with crusty bread or crackers for dipping.
- For extra flavor, you can add a splash of sherry or white wine to the stock before simmering.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 190mg