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.
Ingredients
Method
- 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.
- 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.
- Stir in corn; carefully purée the soup with an immersion blender, leaving some kernels whole for texture.
- 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.
- Garnish with chives and parsley. Optionally, drizzle with heavy cream sprinkle with more Cajun seasoning.
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