Shrimp Crab and Corn Bisque
Shrimp, Crabmeat and corn Bisque. This bisque soup is customizable, you can use double the shrimp and skip the crap meat or add some extra veggies to this soup to make it more nutritious. This meal is husband approved and let me just say, my husband went for seconds, and thirds.
Its a New Orleans Favorite Recipe!
Ingredients
- 1 Tsp. Liquid crab boil
- 2 cans whole kernel corn drained
- 2 cans creamed corn
- 1 stick butter + 1/4 stick butter
- ¼ cup white wine Chardonnay
- 1/2 cup all-purpose flour
- 1 cup onions finely diced
- 1/2 cup celery finely diced
- 1/2 cup bell pepper finely diced
- 5 cloves fresh garlic minced
- 2 Cups heavy cream
- 2 quarts shrimp stock see video
- 3 Tbsp. Magic Shrimp Seasoning Paul Prudhomme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 pound pealed deveined and chopped Louisiana shrimp
- 1 pound pealed deveined and chopped Louisiana shrimp (reserve for final)
- 2 Tbsp. Italian flat leaf parsley minced
- 1 lb. lump or claw crabmeat picked reserved
- 1/2 cup green onions sliced and separated bottoms and tops.
- 1 Tbsp. butter to sauté’ shrimp
- 2 Tbsp. Olive oil to sauté’ shrimp
- Dash paprika for garnish
Instructions
- Slice each shrimp into 3 pieces if they are large.
- Seasoning with 1 Tbsp. Magic Shrimp seasoning and set aside for later.
- In a large Dutch oven, 7-12 quarts, add in 9 Tbsp. butter and melt on a medium heat.
- Add in all onions, bell pepper, celery and garlic. Sauté’ until veggies are soft and onions are translucent.
- Stir in ½ cup All purpose flour and stir well making sure to incorporate all flour into the veggies.
- Pour in the Chardonnay and right after, begin pouring in the shrimp stock and mixing to ensure all flour is mixed into the stock.
- Now you can add in the 2 cups of heavy cream and stir well.
- Before simmering, add in all corn. Creamed and whole kernel. Stir well.
- Add in all seasonings at this time.
- Magic Shrimp seasoning, cayenne, black pepper, and now add in 2-3 tablespoons of green onions tops.
- Chop up some fresh parsley and add this to your bisque.
- Simmer with lid on stirring for no longer than 30 minutes.
During the simmer process:
- Sauté’ shrimp in butter and a little olive oil to pre cook just a bit. No need to cook completely.
Reserved Shrimp:
- Once your bisque has cooked for 30 minutes, add in your pre cooked shrimp, and lump crab meat.
- Simmer for 12 minutes before serving.
- Garnish with paprika and green onion tops before serving.
Video
Notes
You can substitute Lump Crab meat for Claw Crab meat. It’s actually sweeter and costs less.
Tried this recipe?Let us know how it was!