Name: Cajun Shrimp and Corn Bisque
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Southern
Ingredients: 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

Cajun Shrimp and Corn Bisque

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 smoky spices, and sweet corn for a rich, layered shrimp soup.

50 min total 15 min prep 35 min cook 4 558 cal

Instructions

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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.