Cajun Shrimp and Corn Bisque

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 cups fresh or frozen corn kernels
• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 3 tbsp all-purpose flour
• 4 cups chicken or shrimp stock
• 1 cup heavy cream
• 2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1 tbsp hot sauce
• Salt and white pepper to taste
• 3 green onions, sliced for garnish

Instructions

1. 1

   Melt butter in a large pot over medium heat. Sauté onion and celery for 6 minutes until softened.

2. 2

   Add garlic and cook 1 minute. Sprinkle flour over the vegetables and stir for 2 minutes to cook out the raw taste.

3. 3

   Gradually whisk in stock, ensuring a smooth base. Add 2 cups of the corn kernels.

4. 4

   Bring to a simmer and cook for 10 minutes. Use an immersion blender to partially blend the soup, leaving some texture.

5. 5

   Stir in remaining 1 cup of corn kernels, heavy cream, Cajun seasoning, smoked paprika, and hot sauce.

6. 6

   Simmer for 5 minutes until cream is incorporated and bisque thickens slightly.

7. 7

   Season shrimp with a pinch of Cajun seasoning. Add to the simmering bisque and cook for 3–4 minutes until pink and curled.

8. 8

   Season with salt and white pepper. Ladle into bowls and garnish with sliced green onions.