Creamy Louisiana Bisque (Print Version)
# Ingredients:
01 -
225 g of crispy bacon.
02 -
1 finely diced onion.
03 -
Half a bell pepper, minced.
04 -
2 celery stalks, chopped.
05 -
4 garlic cloves, minced.
06 -
60 ml of sherry wine.
07 -
8 tablespoons of butter.
08 -
60 g of plain flour.
09 -
1 liter of shrimp stock.
10 -
375 ml of plain water.
11 -
675 g of uncooked medium shrimp.
12 -
4 corn cobs (or 2-3 cups of corn kernels).
13 -
500 ml of heavy cream.
14 -
1 tablespoon of Cajun seasoning.
15 -
Chopped parsley and green onions for garnish.
# Instructions:
01 -
Chop up the onion, parsley, bell pepper, celery, and green onions. Mince the garlic and cut the corn off the cob.
02 -
In a large pot, fry the bacon on medium heat until it's nice and crispy (around 8 minutes).
03 -
Toss in the onion, celery, and bell pepper. Cook over low-medium heat until soft. Then add the garlic and cook it for 1 minute.
04 -
Pour in the sherry to deglaze, then stir in butter and flour. Cook this for 5 minutes while stirring often.
05 -
Add your shrimp stock slowly while whisking, then mix in the water and herbs. Let it simmer for about 20 minutes.
06 -
Toss in the shrimp, corn, and cream. Simmer for 5 minutes until the shrimp turn pink and they're fully cooked.
# Notes:
01 -
You can make this bisque ahead; stop just before adding the shrimp.
02 -
Serve it with crusty bread for the full Cajun experience.