Cajun Shrimp Corn Bisque

I recently posted by recipe for Creole Shrimp Bisque.  This delicious recipe is an elevation of the Cajun classic using a French preparation commonly seen in fine New Orleans restaurants.  

Cajuns, however, take a more rustic approach to shrimp bisque, adding corn as a filler and thickener.  Something typical of Cajun cooking is using ingredients to elevate flavors.  The "milk" from the corn ears elevates the recipe so the ears are cooked in the broth to add richness.   The results are no less luscious and creamy than the creole style, but create a more casual, family-style preparation.  Both are delicious and easy to make.  Actually, this one is easier!  

Note:  If you want to use this recipe for Lent, eliminate the bacon and replace the fat with butter or olive oil.

Cajun Shrimp Corn Bisque

Ingredients:

3 lbs head-on fresh shrimp (peeled, deveined, heads and shells saved to make shrimp stock)  

1/2 pound sliced bacon

2 tablespoons butter, divided

1/2 large onion, finely chopped

1 celery stalk finely diced

3 cloves garlic, minced

3 fresh large ears of corn, kernels cut off and ears reserved

1/2 cup all purpose flour

2 Tbsp. tomato paste

3 cups shrimp stock

1/2 tsp. dried Thyme

1 tbsp. Paprika

10 squirts hot sauce (not Tabasco) 

2 cans evaporated milk

salt to taste

Garnish: bacon bits and chopped green onion 

Optional:  Add about 1/4 cup of brandy before adding the milk.

For the Shrimp Stock:

1 tbsp. butter

shrimp heads and shells

1 medium onion, coarsely chopped

1 celery stalk with leaves attached

1 carrot

1 tsp whole black peppercorns

small handful fresh parsley

6 cups water

To make the shrimp stock:

1. Melt butter and cook shrimp shells until they turn orange.
2. Toss in the vegetables. 
3. Add water.
4. Boil for 20-30 minutes until it changes color.  
5. Strain stock into a bowl or container and discard the solids.

To make the bisque:

1. In a large heavy pot, Cook bacon and remove to drain on paper towels (hide the bacon so nobody eats it!).
2. Add the onions, celery, half of the corn kernels and garlic. Sauté until soft, about 2-3 minutes. 
3. Add butter and melt.  Add the flour and cook for a few minutes to cook out the raw flour taste.  Add the tomato paste and stir to coat the veggies.
4. Stir in the broth and whisk until combined. Add the cut ears of corn, paprika, thyme and hot sauce. 
5. Bring to a boil; reduce and simmer 10 minutes. Toss in a little salt (I start with one teaspoon.  
6. Remove the ears and add the shrimp and remaining corn kernels and cook until the shrimp are pink, about 5-8 minutes.  Add the milk and cook until heated through.  
7. Taste and adjust seasonings if necessary.   
8. Ladle into bowls and sprinkle with bacon bits and green onion.

*Here are a few shortcuts on this recipe.  Buy prepared seafood stock, use frozen corn (although it won't be as good).  To lighten the calories, eliminate the bacon and butter and use extra virgin olive oil instead and use fat free evaporated milk.

Check out my Creole Shrimp Bisque recipe on Youtube:

Get the Shrimp Bisque recipe and learn to make shrimp stock here.

Subscribe for more recipes and travel news.

Mary deSilva is a Universal Orlando expert, artist, chef, teacher, travel guide author, and vlogger.  

Click here for Mary deSilva's travel books

Click here for Mary's YouTube channel, CajunDIYDiva.

Click here for Mary deSilva's artwork.