New Orleans Shrimp and Corn Bisque

Welcome to the vibrant world of New Orleans cuisine, where every dish tells a story steeped in history, culture, and an array of tantalizing flavors. The culinary tradition of New Orleans, often referred to as NOLA, is renowned for its unique blend of influences that come together to create unforgettable seafood dishes. Among these culinary treasures, the NOLA Shrimp & Corn Bisque Delight stands out as a creamy and comforting dish that captures the essence of this rich gastronomic heritage.

Dive into the flavors of New Orleans with the NOLA Shrimp & Corn Bisque Delight! This creamy and comforting dish is a celebration of the city's rich culinary heritage, blending succulent shrimp, sweet corn, and aromatic vegetables in a velvety base. Discover how to create this flavorful bisque that warms the soul, perfect for cozy gatherings or special occasions. Explore the ingredients, cooking techniques, and serving suggestions that make this dish a true delight. Let the spirit of NOLA inspire your cooking adventures!

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Ingredients

1 lb large shrimp, peeled and deveined

1 cup fresh corn kernels (or frozen)

1 medium yellow onion, diced

2 cloves garlic, minced

2 celery stalks, diced

1 bell pepper (red or green), diced

1 medium potato, peeled and diced

4 cups seafood stock (or chicken stock)

1 cup heavy cream

2 tbsp olive oil

2 tbsp butter

1 tbsp tomato paste

1 tsp cayenne pepper (adjust to taste)

1 tsp paprika

1/2 tsp thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Hot sauce (optional, for serving)

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion, garlic, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Add Potatoes and Seasoning: Stir in the diced potatoes, tomato paste, cayenne pepper, paprika, thyme, bay leaf, salt, and pepper. Allow the mixture to cook for another 3-4 minutes.

Pour in the Stock: Add the seafood or chicken stock, making sure to scrape the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil, then reduce to low heat, covering the pot and letting it simmer for about 15-20 minutes until the potatoes are tender.

Add Corn and Shrimp: Stir in the fresh corn kernels and shrimps. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Incorporate the Cream: Remove the bay leaf from the pot. Stir in the heavy cream, adjusting salt and pepper to taste. Allow the bisque to heat through for another 2-3 minutes, but do not let it boil again.

Serve: Ladle the bisque into bowls and garnish with freshly chopped parsley. Optionally, serve with a splash of hot sauce for those who like a kick.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings