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To truly appreciate the depth of flavor in New Orleans shrimp and corn bisque, it’s important to understand the key ingredients that come together to create this culinary masterpiece. Each component plays a vital role in building the dish's complex flavor, ensuring a delightful experience with every spoonful.

New Orleans Shrimp and Corn Bisque

Discover the magic of New Orleans cuisine with this delightful Shrimp and Corn Bisque! Bursting with the flavors of fresh shrimp, sweet corn, and a rich blend of aromatic vegetables, this creamy soup is the ultimate comfort food. Perfect for cozy evenings or festive gatherings, it's easy to make and sure to impress. Dive into the culinary traditions of the Crescent City with every spoonful! #ShrimpCornBisque #NewOrleansCuisine #ComfortFood #SouthernCooking #SeafoodSoup #CulinaryTraditions
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups fresh corn kernels (or frozen)

1 medium onion, finely chopped

2 celery stalks, diced

1 red bell pepper, diced

3 cloves garlic, minced

4 cups seafood stock (or chicken stock)

1 cup heavy cream

1/2 cup dry white wine

1 tablespoon Cajun seasoning

2 tablespoons olive oil

2 tablespoons butter

1 bay leaf

Salt and black pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Shrimp: In a skillet over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes until the shrimp turn pink and are just cooked through. Remove and set aside.

    Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil and the other tablespoon of butter. Add the chopped onion, celery, and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

      Add Garlic and Spices: Stir in the minced garlic and Cajun seasoning. Cook for an additional 1-2 minutes until the garlic is aromatic.

        Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping any bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces slightly.

          Combine Ingredients: Add the corn kernels, seafood stock, and bay leaf to the pot. Bring to a gentle boil, then reduce the heat to low and let simmer for about 15 minutes.

            Blend the Bisque: Remove the bay leaf and use an immersion blender to puree the mixture until smooth. If you prefer some texture, you can puree only half and leave the rest chunky.

              Finish with Cream: Stir in the heavy cream and return to low heat. Add the cooked shrimp back into the bisque. Allow to heat through for 5 minutes, adjusting salt and pepper to taste.

                Serve: Ladle the bisque into bowls, garnishing with fresh parsley and serving with lemon wedges on the side for a bright finish.

                  Prep Time: 20 mins | Total Time: 50 mins | Servings: 4-6