Cajun Gulf Shrimp & Corn Bisque

Name: Cajun Gulf Shrimp & Corn Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Wild Gulf Shrimp, peeled and deveined; 2 tbsp butter; 1 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 3 cups corn kernels (fresh or frozen); 2 tbsp all-purpose flour; 4 cups seafood stock (or chicken stock); 1 cup heavy cream (or half-and-half for lighter); 1 cup whole milk; 1 tsp smoked paprika; 1 tbsp Cajun seasoning (adjust to taste); ½ tsp cayenne pepper (optional, for extra heat); 1 bay leaf; Salt and black pepper, to taste; 2 tbsp chopped fresh parsley (for garnish); Sliced green onions (for garnish)

Onion, red bell pepper, celery and garlic soften in butter and olive oil, then corn, smoked paprika and Cajun seasoning go in to toast. Flour thickens it, seafood stock simmers for ten minutes, and half the pot gets blended smooth so it keeps some texture. Cream, milk and the wild Gulf shrimp go in last, three to five minutes until the shrimp turn pink.

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Cajun Gulf Shrimp & Corn Bisque

Declan Chapin, Premier Catch

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

American

Ingredients

1 lb Wild Gulf Shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
3 cups corn kernels (fresh or frozen)
2 tbsp all-purpose flour
4 cups seafood stock (or chicken stock)
1 cup heavy cream (or half-and-half for lighter)
1 cup whole milk
1 tsp smoked paprika
1 tbsp Cajun seasoning (adjust to taste)
½ tsp cayenne pepper (optional, for extra heat)
1 bay leaf
Salt and black pepper, to taste
2 tbsp chopped fresh parsley (for garnish)
Sliced green onions (for garnish)

Directions

In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
Stir in the corn, smoked paprika, Cajun seasoning, cayenne (if using), and a pinch of salt and pepper. Cook for 2–3 minutes to toast the spices.
Sprinkle in the flour and stir well to coat the vegetables. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in seafood stock while whisking to avoid lumps. Add the bay leaf and bring to a simmer.
Let simmer for 10 minutes to thicken slightly.
Use an immersion blender to blend part of the soup (about half) until smooth, leaving some texture. Alternatively, transfer a portion to a blender and return it to the pot.
Stir in heavy cream and milk. Add shrimp and cook for 3–5 minutes, or until shrimp are pink and cooked through.
Remove the bay leaf. Taste and adjust seasoning if needed.
Ladle bisque into bowls and garnish with parsley, green onions, and extra Cajun seasoning if desired.

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