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New Orleans is a city celebrated for its vibrant culture, lively music, and, perhaps most importantly, its extraordinary cuisine. The culinary landscape of New Orleans is a melting pot of influences, blending French, Spanish, African, and Native American flavors to create a unique and diverse gastronomic experience. At the heart of this culinary heritage lies a treasure trove of dishes that showcase the region’s bounty, particularly its fresh seafood. One such dish that embodies the essence of New Orleans cuisine is the Shrimp and Corn Bisque, a beloved Creole classic that warms the soul and delights the palate.

New Orleans Shrimp and Corn Bisque

Discover the rich flavors of New Orleans with a comforting bowl of Shrimp and Corn Bisque. This Creole classic combines succulent shrimp with sweet corn in a creamy, savory blend that warms the soul. Learn how to create this delightful dish by sautéing the Holy Trinity of aromatics, adding fresh ingredients, and balancing spices for a flavorful finish. Perfect for any occasion, this bisque celebrates the vibrant culinary heritage of New Orleans. Let's dive into this delicious recipe!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup fresh corn kernels (or frozen)

4 tablespoons unsalted butter

1 medium onion, finely chopped

2 stalks celery, finely chopped

1 bell pepper (green or red), finely chopped

3 cloves garlic, minced

4 cups seafood stock

1 cup heavy cream

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon Cajun seasoning

1/2 teaspoon Old Bay seasoning

Salt and black pepper, to taste

2 green onions, sliced (for garnish)

Chopped fresh parsley (for garnish)

Hot sauce (optional)

Instructions
 

Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper. Sauté for about 5 minutes until the vegetables are softened, stirring occasionally to prevent browning.

    Add Garlic and Seasonings: Stir in the minced garlic, Cajun seasoning, and Old Bay seasoning. Cook for another 1-2 minutes until the garlic is fragrant.

      Incorporate Tomato Paste: Mix in the tomato paste, ensuring it coats the vegetables evenly. Cook for an additional minute to enhance the flavors.

        Add Stock and Corn: Slowly pour in the seafood stock, and bring the mixture to a simmer. Add the corn kernels and continue to simmer for about 10-15 minutes, allowing the flavors to meld together.

          Blend the Base: Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier bisque, leave some texture. Alternatively, you can transfer some of the soup to a blender, then return it to the pot.

            Stir in Cream and Shrimp: Lower the heat and pour in the heavy cream, stirring to combine. Add the shrimp and cook for about 5-7 minutes, or until they are pink and opaque.

              Final Season and Serve: Taste the bisque and season with salt, black pepper, and Worcestershire sauce if desired. Serve hot, garnished with sliced green onions, chopped parsley, and a dash of hot sauce if you like it spicy.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings