Ingredients:

  • 1 lb (450 g) large raw shrimp, shell-on
  • 4 cups (960 ml) low-sodium chicken or seafood broth
  • 2 tbsp (28 g) unsalted butter
  • 3/4 cup (100 g) diced yellow onion
  • 1/2 cup (65 g) diced green bell pepper
  • 1/2 cup (60 g) diced celery
  • 3 cloves garlic, minced (about 1 tbsp / 9 g)
  • 3 tbsp (24 g) all-purpose flour
  • 2 tbsp (32 g) tomato paste
  • 2 cups (300 g) sweet corn kernels (fresh, thawed frozen, or drained canned)
  • 1 bay leaf
  • 1 cup (240 ml) half-and-half
  • 2 tsp (6 g) Cajun seasoning
  • 1/2 tsp (1 g) dried thyme
  • 1/4 tsp (0.6 g) cayenne pepper
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/4 cup (15 g) sliced green onions
  • 1/2 tsp (3 g) salt
  • 1/4 tsp (0.5 g) black pepper
  • 1 tsp (5 ml) hot sauce, optional

Instructions:

  1. Peel the shrimp, reserving the shells. Refrigerate the shrimp meat until needed.
  2. Combine the shells and broth in a saucepan. Bring to a simmer and cook for 15 minutes, until the broth turns pale rosy and smells of the sea.
  3. Strain the stock through a fine-mesh sieve, pressing on the shells to extract the liquid. Keep the stock hot.
  4. While the stock simmers, dice the onion, bell pepper, and celery. Mince the garlic.
  5. Melt the butter in a large heavy Dutch oven over medium heat. Add the onion, bell pepper, and celery. Cook for 5 to 6 minutes, stirring often, until soft and translucent.
  6. Add the garlic and stir for 30 seconds, until fragrant.
  7. Sprinkle in the flour and stir constantly for 2 minutes, until pale golden and toasty.
  8. Stir in the tomato paste and cook for 1 minute, until it darkens to a brick color.
  9. Slowly whisk in the hot stock, about 1/2 cup (120 ml) at a time, until smooth before adding more. Add the remaining stock.
  10. Stir in the corn, bay leaf, Cajun seasoning, thyme, and cayenne. Simmer uncovered for 12 to 15 minutes, until the corn is tender and the bisque coats the back of a spoon.
  11. Remove and discard the bay leaf. Pulse an immersion blender for about 10 seconds in one section of the pot, leaving some corn and vegetable pieces whole for texture.
  12. Stir in the half-and-half and warm gently. Keep the bisque below a boil so the dairy stays smooth.
  13. Add the shrimp meat and cook for 2 to 3 minutes, until opaque pink and curled into loose C shapes, reaching 145°F/63°C. Tight O shapes mean they have overcooked.
  14. Off the heat, stir in the lemon juice, green onions, salt, black pepper, and hot sauce if using. Taste and adjust before serving.