New Orleans Shrimp and Corn Bisque Recipe

Ingredients

• 1.5 pounds medium raw shrimp (peeled, deveined, seasoned)
• 0.5 pound bacon
• 1 medium yellow onion, finely chopped
• 0.5 bell pepper (any color), finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 4 ears of fresh corn (kernels removed, ~2-3 cups)
• 2-4 green onions, finely sliced
• 1 bunch fresh parsley, finely chopped
• 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
• 1.5 cups water
• 0.25 cup sherry cooking wine (or white wine/broth)
• 2 cups heavy cream, warmed
• 8 tablespoons (1 stick) butter
• 0.5 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• Salt and black pepper to taste

Instructions

1. 1

   Meticulously slice bacon into small fragments and prepare all aromatics by finely dicing onions, bell peppers, and celery while separating corn kernels from cobs.

2. 2

   Render bacon in a substantial Dutch oven at medium heat for approximately 8 minutes until achieving golden crispness, reserving a thin layer of rendered fat.

3. 3

   Introduce diced vegetables into the bacon remnants, sautéing for 5 minutes until they transform into a translucent, fragrant mixture. Incorporate minced garlic and briefly toast for 60 seconds.

4. 4

   Deglaze the cooking vessel with sherry, vigorously scraping caramelized bits from the bottom, allowing liquid to reduce and concentrate flavors for 2 minutes.

5. 5

   Craft a traditional roux by melting butter and gradually incorporating flour, continuously stirring for 5 minutes until developing a rich, nutty complexion and thickening consistency.

6. 6

   Gradually incorporate shrimp stock, whisking methodically to prevent lumps, then add water and half the fresh herbs. Simmer uncovered at low temperature for 20 minutes to develop depth.

7. 7

   Gently fold seasoned shrimp, sweet corn kernels, and heavy cream into the bisque, allowing proteins to cook precisely for 5 minutes until shrimp turn opaque pink.

8. 8

   Elevate flavor profile by adjusting seasoning with salt, pepper, and additional Cajun spices. Ladle into warm bowls and garnish with remaining herbs and crisp bacon fragments.