Okay, Let’s Talk Shrimp Bisque!
Alright y’all, let me tell you about this New Orleans Shrimp and Corn Bisque. The first time I ever had *real* shrimp bisque was actually on a trip down to NOLA, wandering through the French Quarter, and honestly? It changed my soup game forever. I came home absolutely determined to recreate that creamy, dreamy, slightly spicy magic. This recipe is the result of, well, let’s just say *many* attempts, some more successful than others (ha!). It’s become my go-to for chilly evenings or when I just need a little taste of the bayou right here in my kitchen. It’s pure comfort food, plain and simple.
Why You’ll Probably Make This All The Time
Seriously though, why will you love this? Well, for starters, my family goes absolutely nuts for it. Even my picky eater cleans his bowl! It’s rich and flavorful without being ridiculously heavy (unless you go wild with the cream, which hey, sometimes you gotta). I make this when friends come over because it *feels* fancy, but honestly? It’s not that hard. The hardest part is probably peeling the shrimp, which I sometimes pawn off on my husband. It’s just got that perfect balance of sweet corn, savory shrimp, and a little Creole kick. Perfect for warming you up form the inside out.
Gather Your Goodies (Ingredients!)
- Shrimp: About 1 pound of medium shrimp, peeled and deveined. Save those shells if you can! (I usually buy the easy-peel kind because, let’s be real, life’s too short for fussy shrimp peeling sometimes). You can use fresh or frozen – frozen is totally fine, just thaw ’em first.
- Butter: 4 tablespoons unsalted butter. My grandmother swore by Kerrygold, but any decent butter works.
- Veggies (The Holy Trinity, kinda): 1 medium onion (chopped), 2 celery stalks (chopped), 1 bell pepper (any color, chopped – I like red for sweetness).
- Garlic: 3-4 cloves, minced. Or more. I don’t measure garlic with my heart, I measure it with my soul… which usually means extra.
- Flour: 1/4 cup all purpose flour, for thickening things up.
- Stock: 4 cups seafood or shrimp stock. Okay, confession: if I didn’t save my shrimp shells to make stock (which you totally can do by simmering shells, water, onion scraps, celery ends for like 30 mins!), I often use a good quality store bought seafood stock or even chicken broth in a pinch. It works!
- Corn: 2 cups corn kernels. Frozen is easiest, honestly. Canned works too, just drain it well. Fresh off the cob is amazing in summer!
- Cream: 1 cup heavy cream. You could probably get away with half and half, but go big or go home, right?
- Seasoning: 1-2 teaspoons Creole seasoning (like Tony Chachere’s or Slap Ya Mama – check them out if you haven’t! Tony’s is a classic). Plus salt and black pepper to taste. Maybe a bay leaf if you’re feeling it.
- Optional Garnish: Chopped fresh parsley or green onions. A little swirl of extra cream.
Let’s Get Cooking: The Fun Part!
- Sauté the Shrimp (Quickly!): Melt maybe 1 tablespoon of the butter in a big pot or Dutch oven over medium heat. Toss the shrimp in, season lightly with salt and pepper, and cook *just* until pink – maybe 1-2 minutes per side? Don’t overcook ’em! Scoop them out and set aside. They’ll finish cooking in the soup later.
- Sweat the Veggies: Add the remaining 3 tablespoons butter to the pot. Once melted, toss in the onion, celery, and bell pepper. Cook, stirring occasionally, until they’re softened up, maybe 5-7 minutes. Don’t let them brown too much, just get ’em tender.
- Garlic & Flour Power: Stir in the minced garlic and cook for just about a minute until you can really smell it – careful not to burn it! Then, sprinkle the flour over the veggies. Stir constantly for about 1-2 minutes. This cooks out the raw flour taste and makes your roux base. It might look a bit clumpy; that’s okay.
- Stock Time: Gradually whisk in the seafood stock. Like, add a little bit, whisk until smooth, add a bit more, whisk again. Keep going until all the stock is in and it’s smooth. This prevents lumps! (Mostly. Sometimes a few tiny ones sneak by, don’t sweat it).
- Simmer & Blend (The Magic Step!): Bring the mixture to a gentle simmer. Stir in the corn and the Creole seasoning. Let it bubble away gently for about 15 minutes, stirring now and then, so the flavors can meld. Now, the blending part. You can use an immersion blender right in the pot (carefully!) and blend until it’s *mostly* smooth but still has some texture. Or, carefully transfer batches to a regular blender (don’t fill it too full! Hot soup expands!) and blend, then return to the pot. This is where I usually sneak a taste for seasoning. *Self correction: Actually, I find blending about half of it gives a nice mix of creamy and chunky.*
- Creamy Dreamy Finish: Stir in the heavy cream. Add the cooked shrimp back into the pot. Let it heat through gently for another 5 minutes or so. Don’t let it boil rapidly once the cream is in! Taste again – need more salt? Pepper? Creole heat? Adjust it now.
- Serve it Up!: Ladle that gorgeous New Orleans Shrimp and Corn Bisque into bowls. Garnish with some fresh parsley or green onions if you like. Done!
Little Notes From My Kitchen
Okay, so sometimes if my bisque isn’t quite thick enough for my liking after blending, I cheat a little. I mix a tablespoon of cornstarch with a couple tablespoons of cold water to make a slurry, then whisk it into the simmering soup until it thickens up. Works like a charm! Also, don’t skip saving those shrimp shells if you can – homemade stock really does add another layer, though store bought is genuinely fine when you’re short on time.
Trying Different Things (Variations!)
I’ve played around with this one a bit. Adding a can of lump crab meat along with the shrimp at the end? Oh my goodness, *so* good. Sometimes I add a pinch of smoked paprika for a different vibe. One time I tried adding diced andouille sausage… it was okay, but honestly, it kind of overpowered the delicate shrimp flavor for me. Maybe that’s just me though! Let me know if you try any fun twists.
What You’ll Need (Equipment Stuff)
You definitely need a good-sized heavy bottomed pot or a Dutch oven. Makes a huge difference for even cooking. And a blender – immersion blenders are super convenient for soups like this, less messy cleanup! But a regular blender works fine too, just be careful with the hot liquid. If you absolutely don’t have a blender? You could try mashing some of the soup against the side of the pot with a potato masher for a chunkier, more rustic vibe. It won’t be a smooth bisque, but still tasty!
Storing Leftovers (If You Have Any!)
This bisque keeps pretty well in the fridge for about 3 days in an airtight container. Reheat it gently on the stove or in the microwave – don’t boil it hard. Though honestly, in my house it never lasts more than a day! Freezing? Dairy based soups can sometimes get a weird texture when frozen, so I tend not to freeze this one, but you *could* try it. Maybe freeze it *before* adding the cream and shrimp, then add those when reheating?
How We Like to Eat It
We absolutely *must* have crusty bread for dipping. Like, it’s non negotiable in our house. French baguette is perfect. Sometimes I’ll make quick garlic bread. A simple side salad with a light vinaigrette is nice too, cuts through the richness a bit. My husband always adds a dash of hot sauce to his bowl, but I think it’s perfect as is.
Oh! I almost forgot. My daughter loves corn bread with it too. Which, yeah, is pretty darn good. We went apple picking last fall, totally unrelated, but it reminded me how much fun seasonal activities are. Anyway, back to soup!
Pro Tips (Learned the Hard Way!)
- Don’t rush the veggies: Letting the onion, celery, and bell pepper really soften builds a crucial flavor base. I once tried rushing this step and regretted it because the soup tasted kinda… flat.
- Watch that garlic!: Burnt garlic is the worst. Seriously, cook it just until fragrant, like 30-60 seconds max, before adding liquid.
- Taste and adjust seasoning at the END: Especially with Creole seasoning which already has salt. Taste before you add more salt, you can always add more, but you can’t take it away!
- Shrimp cook FAST: Remember you’re basically just warming them through at the end. Overcooked shrimp get rubbery and sad. Nobody wants sad shrimp.
Quick Q&A (Stuff People Ask Me)
Can I use cooked shrimp?
Yeah, totally! Just skip the first step of sautéing them raw. Add the cooked shrimp right at the very end with the cream, just to heat through.
Is this New Orleans Shrimp and Corn Bisque spicy?
It depends on your Creole seasoning! Some are spicier than others. The amount I suggested gives it a gentle warmth, not fiery hot. You can always start with less and add more if you like heat. Or add a pinch of cayenne!
Can I make it ahead of time?
Yep! It’s actually one of those dishes that I think tastes even better the next day. Make it up to the point before adding the cream and shrimp. Reheat gently, then stir in the cream and shrimp just before serving.
Help! My bisque is too thin/thick!
Too thin? See my cornstarch slurry trick in the Notes section above! Or just let it simmer a bit longer (before adding cream/shrimp) to reduce. Too thick? Thin it out with a splash more stock or even a little milk or water until it’s the consistency you like.
Hope you love this taste of New Orleans! Let me know how it turns out. Happy cooking!
For more info on classic New Orleans cooking, the New Orleans tourism site has some great foodie info!
simo
Med