Cajun Shrimp Corn Bisque

After the extreme winter we've had in Louisiana this year, crawfish, our usual favorite seafood during the Lenten season is not too prevalent and the prices have sky-rocketed!  Have no fear, though because shrimp can be found virtually everywhere!  This recipe cuts down on the fat by cutting the amount of butter and substituting evaporated milk for the heavy cream.  Don't worry, the creaminess comes through the use of the silky "milk" of the freshly cut corn.  I like to boil the cut ears of corn in the soup base to get all of that starchy goodness!

Cajun Shrimp Corn Bisque

     Cajun cooking is the local cuisine of South Louisiana but it's rooted in elements from many influences.  When the Acadians settled in the marshes of south Louisiana, they married their French style of cooking with local ingredients--corn (maise) from the native Americans and seafood from the surrounding bodies of water.  This classic recipe is the result.  

Ingredients:

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

2 T butter

1/2 large onion, finely chopped

1 celery stalk finely diced

3 cloves garlic, minced

2 fresh ears of corn, kernels cut off and ears reserved

1/2 cup all purpose flour

2 Tbsp. tomato paste

2 cans evaporated milk*

3 cups shrimp stock

1/2 tsp. dried Thyme

1 tbsp. Paprika

10 squirts hot sauce (not Tabasco) 

salt to taste

garnish: chopped fresh parsley and scallions (green onions)

For the Shrimp Stock:

1 tbsp. butter

shrimp heads and shells

1 medium onion, coarsely chopped

1 celery stalk with leaves

1 carrot

1 tsp whole black peppercorns

small handful fresh parsley

6 cups water

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.

For the bisque:

1. In a large heavy pot, Cook bacon and remove.  Pour out about half of the bacon fat. (hide the bacon so nobody eats it!)
2. Add the onions, celery, 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 toss 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 or two teaspoons).  
6. Remove the corn stalks and puree the soup.
7. Add the shrimp and corn kernels and cook until the shrimp are pink, about 5-8 minutes.  Add the milk and cook until heated through.  
8. Remove from heat and add the scallions. Taste and adjust seasonings.   
9. Ladle into bowls and sprinkle with chopped fresh parsley and scallions.

*French chefs would use heavy cream but my Cajun mom always used evaporated milk.  I find it's a little too heavy if you use cream in this because the corn ears give off a starchy "milk."