Of course. Here is a recipe for a Mediterranean New Orleans Shrimp and Corn Bisque, a fusion dish that marries the rich, smoky flavors of a Louisiana bisque with the bright, fresh notes of the Mediterranean.
This recipe creates a luxurious, creamy bisque without relying on heavy roux, using blended vegetables and corn starch for thickness instead.
Mediterranean New Orleans Shrimp and Corn Bisque
This recipe serves 4 as a main course.
Ingredients:
For the Shrimp & Base:
- 1 lb large shrimp (16/20 or 21/25 count), peeled and deveined (save shells)
- 4 tbsp olive oil, divided
- 1 medium fennel bulb, fronds reserved, core removed, and chopped
- 1 large leek (white and light green part only), thoroughly washed and chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to your heat preference)
- ¼ tsp saffron threads (optional, but highly recommended)
- ½ cup dry white wine (like Sauvignon Blanc)
- 4 cups seafood stock (or a combination of chicken and clam juice)
- 3 cups fresh corn kernels (from about 4 ears) or frozen, thawed corn, divided
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
For the Creamy Finish & Garnish:
- ½ cup heavy cream or full-fat coconut milk for dairy-free
- 2 tbsp tomato paste
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, if needed)
- Salt and freshly ground black pepper to taste
- Juice of ½ a lemon
- For garnish: Chopped fresh parsley, reserved fennel fronds, a drizzle of extra virgin olive oil, and crusty bread for serving.
Instructions:
- Create the Shrimp Stock: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the reserved shrimp shells and cook, stirring frequently, until they turn bright pink and fragrant, about 5 minutes. Add 1 cup of water or seafood stock, bring to a simmer, and cook for 10 minutes. Strain this liquid through a fine-mesh sieve into a bowl, pressing on the shells to extract all the flavor. Discard the shells. You should have about 1 cup of rich shrimp stock. Set aside.
- Sauté the Vegetables: In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped fennel, leek, and red bell pepper. Sauté for 8-10 minutes, until the vegetables have softened but not browned.
- Build Flavor: Add the minced garlic, smoked paprika, cayenne, and saffron (if using). Cook for 1 minute until fragrant. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until the wine is reduced by half.
- Simmer the Base: Add the seafood stock, the reserved shrimp stock, 2 cups of the corn kernels, and the entire can of fire-roasted tomatoes with their juice. Bring to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld.
- Blend the Soup: Carefully use an immersion blender to puree the soup until completely smooth. (Alternatively, you can blend it in batches in a countertop blender. Caution: Let it cool slightly and never fill the blender more than halfway, holding the lid on with a towel).
- Thicken and Enrich: Return the pureed soup to the pot if needed and place it over medium-low heat. Whisk in the tomato paste and heavy cream (or coconut milk). If you desire a thicker bisque, slowly whisk in the cornstarch slurry and simmer for 2-3 minutes until thickened.
- Cook the Shrimp: Add the raw shrimp to the simmering bisque. Cook for 3-4 minutes, just until the shrimp are pink, opaque, and cooked through. Do not overcook.
- Final Touches: Stir in the remaining 1 cup of whole corn kernels to add texture. Heat through. Turn off the heat. Stir in the fresh lemon juice. Taste and season generously with salt and black pepper.
- Serve: Ladle the bisque into bowls. Garnish with chopped parsley, fennel fronds, a crack of black pepper, and a final drizzle of high-quality extra virgin olive oil. Serve immediately with crusty bread for dipping.
Pro Tips:
- Spice Level: Control the heat with the cayenne pepper. Start with ¼ tsp and add more at the end if desired.
- The Saffron Touch: Steep the saffron threads in the tablespoon of warm wine or stock for a few minutes before adding it to the pot to maximize its flavor and color.
- Make it Ahead: You can make the soup base (through step 6) up to 2 days in advance. Store it in the refrigerator. Gently reheat and then proceed with cooking the shrimp and adding the final ingredients.
- Texture: For an even more luxurious texture, you can stir in a tablespoon of butter at the very end with the lemon juice.
Enjoy this beautiful fusion of Creole soul and Mediterranean sunshine!