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Creamy Shrimp Corn Bisque Recipe

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4.7 from 438 reviews

This creamy shrimp corn bisque is a rich and flavorful soup that combines tender shrimp, sweet corn, and smoky beef bacon in a luscious cream base. With a hint of Cajun seasoning and a velvety texture from the roux and heavy cream, this bisque makes a perfect comforting meal for seafood lovers.

Ingredients

Meat

  • 1/2 lb beef bacon, chopped
  • 1.5 lbs medium raw shrimp, peeled and deveined

Vegetables

  • 1 medium yellow onion, diced (1 cup)
  • 1/2 bell pepper, diced
  • 2 stalks celery, diced
  • 4 ears of corn, kernels removed (2-3 cups)
  • 4 garlic cloves, minced

Liquids & Dairy

  • 1/4 cup sherry vinegar cooking grape juice
  • 4 cups shrimp stock
  • 1.5 cups water
  • 2 cups heavy cream

Dry Ingredients & Seasonings

  • 1/2 cup all-purpose flour
  • 8 tbsp butter (1 stick)
  • 1 tbsp Cajun seasoning
  • Salt and pepper, to taste

Instructions

  1. Render bacon: In a large pot over medium heat, cook the chopped beef bacon until it is crispy. Once done, remove the bacon bits from the pot, but keep the rendered fat in the pot for the next steps.
  2. Sauté vegetables: Add diced onion, bell pepper, and celery to the bacon fat in the pot. Sauté these vegetables for about 5-7 minutes until they are softened. Then add the minced garlic and cook for an additional minute until fragrant.
  3. Make roux: Sprinkle the flour over the softened vegetables in the pot and stir continuously, cooking for about 2 minutes. This will form a roux which will thicken the bisque. Pour in the sherry vinegar cooking grape juice and scrape the bottom of the pot to loosen any browned bits, allowing the liquid to reduce slightly.
  4. Add liquids and corn: Gradually whisk in the shrimp stock to prevent lumps, then add the water. Bring the mixture to a simmer, then add the corn kernels. Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes to blend the flavors.
  5. Cook shrimp and finish bisque: Add the peeled and deveined shrimp to the pot and cook for 3-5 minutes until the shrimp turn pink and are cooked through. Stir in the heavy cream and Cajun seasoning, making sure the bisque does not boil at this point to avoid curdling. Season with salt and pepper to taste.
  6. Add bacon and serve: Just before serving, stir the reserved crispy beef bacon bits into the bisque. Ladle the hot bisque into bowls and serve immediately for a rich and comforting seafood experience.

Notes

  • You can substitute the beef bacon with regular bacon or pancetta, though it will change the flavor slightly.
  • For a spicier bisque, increase the Cajun seasoning or add a pinch of cayenne pepper.
  • If shrimp stock is unavailable, a seafood or fish stock can be used as a substitute.
  • For a thicker bisque, cook it uncovered for a few minutes longer to reduce the liquid.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream.

Find it online: https://mealsbykate.com/creamy-shrimp-corn-bisque-recipe/