New Orleans Shrimp and Corn Bisque

Ingredients

• 80 ml Heavy cream
• 1 tsp Cajun seasoning
• 1 tbsp Fresh parsley, chopped
• 0.5 tsp Paprika
• 1 Black pepper (to taste)
• 1 Salt (to taste)
• 1 tbsp Butter
• 150 g Sweet corn kernel
• 2 cloves garlic, minced
• 40 g Celery, diced
• 1 tbsp Flour
• 200 g Raw shrimp, peeled
• 60 g Onion, finely chopped
• 50 g Red bell pepper, diced
• 1 tsp Olive Oil
• 400 ml Seafood or chicken broth

Method

1. 0

   Season shrimp with Cajun seasoning and paprika

2. 1

   Sauté shrimp in olive oil until just cooked, then set aside

3. 2

   In the same pot, melt butter and cook onion, celery, and bell pepper until soft

4. 3

   Add garlic and flour, stirring to form a roux

5. 4

   Slowly pour in broth, stirring until smooth and thickened

6. 5

   Add corn and cream, simmer for 10 minutes

7. 6

   Return shrimp to the pot, cook 2–3 minutes, then garnish with parsley

Nutrition Facts

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