Description
This Shrimp and Corn Bisque captures the rich, savory flavors of a classic New Orleans dish. It’s creamy and comforting with tender shrimp, sweet corn, and aromatic veggies, all brought together in a flavorful Cajun-seasoned broth. Using turkey bacon keeps it slightly lighter without losing the smoky depth of flavor.
Ingredients
- ½ lb. turkey bacon, chopped
- 1 cup onion, finely chopped
- ½ cup bell pepper (any color), finely chopped
- ½ cup celery, finely chopped
- 4 cloves garlic, minced
- ¼ cup sherry cooking wine
- 8 tbsp. butter (1 stick or ½ cup)
- ½ cup all-purpose flour
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1 ½ cups water
- 1 bunch fresh parsley, chopped (about ¼ cup), divided
- 1 bunch green onions, chopped (about ½ cup), divided
- 1 ½ lbs. medium raw shrimp, peeled, deveined, and seasoned with Cajun seasoning
- 4 ears corn (or 2–3 cups kernels, fresh or frozen)
- 2 cups heavy cream, warmed
- 1 tbsp. Cajun seasoning (or to taste)
- Salt, black pepper, or additional Cajun seasoning, to taste
Instructions
1️⃣ Prep the ingredients: Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove corn kernels from the cob (if using fresh corn). Chop the turkey bacon into small pieces. Peel, devein, and season the shrimp with Cajun seasoning. Set aside in the refrigerator until ready to use.
2️⃣ Cook the bacon: In a large Dutch oven, heat over medium heat and add chopped turkey bacon. Cook for about 8 minutes until the bacon is starting to crisp, stirring occasionally. Drain excess grease, leaving about 1 tablespoon in the pot.
3️⃣ Sauté the veggies: Reduce heat to medium-low. Add onion, bell pepper, and celery to the pot with the turkey bacon. Sauté for about 5 minutes until the vegetables soften. Add garlic and cook for 1 minute, stirring constantly.
4️⃣ Deglaze with sherry: Add the sherry to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to cook off the alcohol.
5️⃣ Make the roux: Add the butter to the pot, allowing it to melt completely. Sprinkle the flour over the bacon and vegetable mixture. Stir constantly, cooking for about 5 minutes until the flour turns a light brown and becomes fragrant. It should form a thick, clumpy mixture.
6️⃣ Add stock and simmer: Gradually whisk in the shrimp stock, a little at a time, to avoid lumps. Add 1 ½ cups of water, half the chopped parsley, and half the green onions. Bring the bisque to a boil, then reduce heat to a low simmer. Cook uncovered for 20 minutes, skimming off any foam that rises to the surface and stirring occasionally.
7️⃣ Cook the shrimp and finish the bisque: Add the seasoned shrimp, corn, and warmed heavy cream to the pot. Stir in the remaining parsley and green onions, or reserve for garnish. Bring the bisque back up to a simmer, then cook for 5 more minutes, until shrimp are pink and cooked through.
8️⃣ Adjust seasoning and serve: Taste and adjust seasoning, adding more salt, pepper, or Cajun seasoning to your preference. Serve hot with extra parsley or green onions for garnish.
Notes
- Shrimp Stock: Homemade or store-bought shrimp stock enhances the flavor; if unavailable, chicken or vegetable stock works well too.
- Sherry Substitution: If you prefer to skip the sherry, use a little additional stock to deglaze the pot.
- Turkey Bacon: Using turkey bacon provides a smoky taste with less fat, but regular bacon can be used if desired.