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Homemade Louisiana Style Shrimp and Corn Soup
When I first tried Shrimp and Corn Bisque in Louisiana, I just had to figure out how to whip it up in my own kitchen. This smooth, delightful soup packed with juicy shrimp and corn kernels always takes me back to those snug Bayou eateries. Each bite feels so comforting with that thick, tasty broth that just hugs your insides. Whenever I cook this for guests, they're always asking for more and begging for my secret recipe. It's really something special how those Southern spices mix with the smooth base.
Memories from the Big Easy
It took me forever to get this dish just right after I fell head over heels for it down South. I can still picture myself in that small cafe near Bourbon Street enjoying my very first serving. These days I whip it up anytime I want to give my family something extra special. The corn sweetness and spicy seasoned shrimp make such a fantastic pairing in that silky liquid. When this is bubbling away, my house smells exactly like those charming New Orleans spots.
Ingredients List
- Shrimp: Go for small or medium ones and get them cleaned and prepped to cut down on work
- Bacon: Gives that wonderful smoky kick keep some crunchy pieces for garnish
- Vegetables: You'll want the holy trinity bell pepper onion and celery plus some garlic and juicy corn kernels
- Cooking Sherry: Just a tiny bit makes everything pop or sub in white wine if you've got it
- Shrimp Stock: Try making your own for best flavor but the boxed seafood kind works too if you're short on time
- Heavy Cream: This is what gives everything that dreamy texture
- Seasonings: Don't skip the Cajun spice mix fresh parsley sprigs and sliced green onions
Common Recipe Questions
- → How do I prepare shrimp stock easily?
Cook shrimp shells and heads in oil, toss in onion and celery, then simmer with water for half an hour. Strain and it's ready.
- → Can frozen shrimp be an option?
Definitely. Let them completely defrost and dry them off before cooking. Fresh shrimp is ideal, but thawed frozen ones work nicely too.
- → Why cook the flour for so long?
This gives the roux a rich brown color and enhances the flavor. Stir constantly to avoid scorching and keep it even.
- → Can I prep this dish beforehand?
The soup's base can be made a day early. Add shrimp and cream only when reheating to keep the shrimp tender.
- → What can replace sherry wine?
Try white wine vinegar or apple cider vinegar with a dash of chicken broth. You can also skip it, though it adds a nice touch.