Cajun Corn Shrimp Bisque (Print Version)

# Ingredients:

01 - 4 slices of bacon, diced.
02 - 1 cup of chopped onions.
03 - 2 garlic cloves, finely chopped.
04 - 1 large russet potato, diced and peeled.
05 - 3 cups of corn, fresh or frozen (split in half).
06 - 1 tbsp of tomato paste.
07 - 2 tsp of Cajun spices, divided.
08 - 4 cups of shrimp broth.
09 - 1 lb. of peeled and cleaned shrimp.
10 - 3/4 tsp of kosher salt.
11 - 1 tbsp of olive oil.
12 - 1 cup of heavy cream.
13 - 1/2 cup of chopped fresh parsley.
14 - Juice and zest of 1 lemon.

# Instructions:

01 - Fry the bacon bits till they're crispy. Take it out and put aside.
02 - Cook the onions in the leftover bacon fat till soft. Toss in garlic, potatoes, and a cup of corn. Stir for 2-3 minutes.
03 - Mix in the tomato paste with half of the Cajun seasonings.
04 - Pour in the broth and bring it to a boil. Let it simmer for 15-20 minutes, until the potatoes soften.
05 - Sprinkle shrimp with the rest of the Cajun spices and salt. Fry in olive oil for 2 minutes on each side.
06 - Blend the soup, then mix in the shrimp and the rest of the corn. Stir in parsley, cream, lemon juice, and lemon zest.

# Notes:

01 - Use frozen corn or shrimp if needed.
02 - Shrimp shells can be used to make broth.
03 - Keeps in fridge for 3-4 days.

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