Ingredients:
- 500g shrimp, peeled and deveined
- 2 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 3 tbsp flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for spice)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Green onions, chopped (for garnish)
Directions:
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
Stir in the flour and cook for 2 minutes, stirring constantly to form a roux.
Slowly add the seafood or chicken broth, whisking to combine with the roux and avoid lumps. Bring the mixture to a simmer.
Add the corn kernels, smoked paprika, cayenne pepper, salt, and pepper. Simmer for 10-12 minutes to allow the flavors to meld.
Stir in the heavy cream and bring the bisque back to a gentle simmer. Add the shrimp and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Adjust the seasoning to taste, adding more salt, pepper, or cayenne if desired.
Serve the bisque hot, garnished with fresh parsley and green onions.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Kcal: 400 kcal per serving
- Servings: 4