Step-by-step instructions
0/5 done- 1
Melt butter with olive oil in a large pot over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a light golden color, Add onion, celery, bell pepper, and carrot, and cook until softened. Stir in garlic, Cajun seasoning, smoked paprika, cayenne, and salt. Cook until fragrant, 1 minute.
- 2
Pour in the sherry, scraping up any browned bits from the bottom of the pot, and simmer until reduced a bit, 2 to 3 minutes. Add seafood stock and thyme, then bring to a gentle simmer for 15 minutes.
- 3
Stir in corn; carefully purée the soup with an immersion blender, leaving some kernels whole for texture.
- 4
Add shrimp and cook until they turn pink and opaque, 3 to 4 minutes. Stir in heavy cream and Worcestershire sauce; simmer gently for 2 to 3 minutes. Finish with a squeeze of lemon juice and adjust seasoning to taste.
- 5
Garnish with chives and parsley. Optionally, drizzle with heavy cream sprinkle with more Cajun seasoning.
Cajun Shrimp and Corn Bisque
by TheDailyGourmet
This Cajun shrimp and corn bisque blends French elegance with Deep South flavor—velvety cream and a classic mirepoix meet a Cajun holy trinity, combined with sm…
Step-by-step instructions
0/5 done- 1
Melt butter with olive oil in a large pot over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a light golden color, Add onion, celery, bell pepper, and carrot, and cook until softened. Stir in garlic, Cajun seasoning, smoked paprika, cayenne, and salt. Cook until fragrant, 1 minute.
- 2
Pour in the sherry, scraping up any browned bits from the bottom of the pot, and simmer until reduced a bit, 2 to 3 minutes. Add seafood stock and thyme, then bring to a gentle simmer for 15 minutes.
- 3
Stir in corn; carefully purée the soup with an immersion blender, leaving some kernels whole for texture.
- 4
Add shrimp and cook until they turn pink and opaque, 3 to 4 minutes. Stir in heavy cream and Worcestershire sauce; simmer gently for 2 to 3 minutes. Finish with a squeeze of lemon juice and adjust seasoning to taste.
- 5
Garnish with chives and parsley. Optionally, drizzle with heavy cream sprinkle with more Cajun seasoning.
Ingredients (22)
2 tablespoon butter
2 tablespoon olive oil
3 tablespoon all-purpose flour
1 small onion, finely diced
1 celery stalk, finely diced
1/2 green bell pepper, finely diced
1 small carrot, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt to taste
1/2 cup dry sherry
1 quart seafood stock
1/2 teaspoon dried thyme
1 1/2 cups corn kernels (fresh, or frozen)
1 pound peeled and deveined shrimp, cut into bite-sized pieces
3/4 cup heavy cream
1 teaspoon Worcestershire sauce
Lemon juice, to taste
Chives, sliced
Chopped parsley, for garnish
Ingredients(22)
2 tablespoon butter
2 tablespoon olive oil
3 tablespoon all-purpose flour
1 small onion, finely diced
1 celery stalk, finely diced
1/2 green bell pepper, finely diced
1 small carrot, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt to taste
1/2 cup dry sherry
1 quart seafood stock
1/2 teaspoon dried thyme
1 1/2 cups corn kernels (fresh, or frozen)
1 pound peeled and deveined shrimp, cut into bite-sized pieces
3/4 cup heavy cream
1 teaspoon Worcestershire sauce
Lemon juice, to taste
Chives, sliced
Chopped parsley, for garnish
Originally from allrecipes.com
Saved by the Recipio community