Guests will rave over this creamy New Orleans-style dish.
Shrimp Corn Bisque is a standard in restaurants throughout New Orleans. Patrons are often unaware of the simplicity of the delicious soup. As a side item, appetizer, or the main course, this flavorful recipe is sure to impress.
If you desire a low-fat or low-cal recipe, please look away. You won’t find it here. If you’re looking for a recipe that’s rich in tradition and jazz, look no further. As your bisque slowly cooks, your house will fill with an enchanting aroma. It won’t be hard to picture the French Quarter, full music and excitement, while you ladle your masterpiece into bowls.
This recipe calls for Crab Boil, which comes in liquid concentrate and powdered form. It is used in crawfish boils and is a mixture of mustard seeds, coriander, allspice, dill seeds, crushed red pepper, bay leaves and cayenne pepper.
- Zatarain's and Louisiana Fish Fry Products both make excellent Crab Boils. For Shrimp Corn Bisque, the liquid concentrate is preferable, but either one is acceptable.
- When adding this spice to the soup, be aware that it is much stronger than it seems. One tablespoon looks like a small amount, but you would be amazed at how this little drop of fire will spice up your dish.
When purchasing your shrimp, most grocery stores carry frozen shrimp. Frozen can be easier because it has already been deveined and peeled, but the price is higher. Before adding shrimp to your soup, follow the directions on the bag. Do not add raw shrimp to your Bisque.
Ingredients:
- ¼ Cup of Green Onion
- 1 Tbs. of Crab Boil
- 1 Stick of Butter
- 1 Pt. Half and Half
- 2 Cans of Cream of Mushroom Soup
- 2 Cans of Heavy Cream
- 1 Can of Cream Corn
- 1 lb or more of small shrimp deveined and peeled
Directions:
- Melt butter in a large pot. Chop green onions and soften in melted butter.
- Add cream, cream of mushroom soup and cream corn. Set stove to low heat.
- While mixing these ingredients, boil shrimp for three minutes, or until done.
- Rinse shrimp in cool water. Add crab boil and shrimp to the pot.
- Slowly pour half and half, stirring as you pour.
- Cook on low heat for thirty minutes, stirring occasionally.
What to Serve with Shrimp Corn Bisque
French bread and saltines can neutralize the spices in the soup while adding a bit of salt to the flavor. The bisque makes an excellent main course, but if you’d prefer to use it as an appetizer, it would compliment a tender, juicy steak. A baked potato will balance this rich meal.
