Cajun Corn Shrimp Bisque (Print Version)
# Ingredients:
01 -
4 slices of bacon, diced.
02 -
1 large onion, finely chopped.
03 -
2 garlic cloves, finely chopped.
04 -
1 large russet potato, cut into small cubes.
05 -
3 cups of corn kernels, fresh or from the freezer, split in two portions.
06 -
1 tablespoon of tomato paste.
07 -
2 teaspoons of Cajun seasoning, split into two parts.
08 -
4 cups of shrimp broth.
09 -
1 pound of cleaned shrimp.
10 -
3/4 teaspoon of kosher salt.
11 -
1 tablespoon olive oil.
12 -
1 cup of heavy whipping cream.
13 -
1/2 cup freshly minced parsley.
14 -
1 lemon, both juice and zest.
# Instructions:
01 -
Fry the bacon pieces until crunchy, then take them out and leave them aside.
02 -
In the leftover bacon fat, cook the onion until see-through. Toss in the garlic, potato cubes, and 1 cup of the corn. Give it 2–3 minutes to cook.
03 -
Mix in the tomato paste along with half of the Cajun spices.
04 -
Pour in the shrimp broth and bring everything to a boil. Lower the heat and let it simmer for 15–20 minutes until the potatoes soften.
05 -
Rub the shrimp with salt and the rest of the Cajun seasoning. Quickly sear them in olive oil for about 2 minutes per side.
06 -
Blend the soup until smooth, then stir in the remaining corn and shrimp. Mix in the cream, lemon zest, juice, and parsley.
# Notes:
01 -
Frozen shrimp or frozen corn works just fine.
02 -
Save shrimp shells to make your own broth.
03 -
Lasts about 3–4 days in the fridge.