Ingredients
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1 lb large shrimp, peeled and deveined
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2 cups sweet corn kernels
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1 small onion, finely diced
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1 celery stalk, diced
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1 small red bell pepper, diced
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3 cloves garlic, minced
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3 tablespoons butter
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2 tablespoons all-purpose flour
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3 cups seafood or chicken broth
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1 cup heavy cream
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1 cup whole milk
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2 tablespoons tomato paste
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1 teaspoon Cajun seasoning
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½ teaspoon smoked paprika
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½ teaspoon Old Bay seasoning
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¼ teaspoon black pepper
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Salt to taste
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh parsley
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2 green onions, sliced
Instructions
1. Prepare the vegetables: Melt butter in a large pot over medium heat. Add onion, celery, and bell pepper. Cook for 4–5 minutes until softened.
2. Add garlic: Stir in minced garlic and tomato paste. Cook for another minute until fragrant.
3. Make the roux: Sprinkle flour over the vegetables and stir continuously for 1–2 minutes.
4. Add broth: Slowly pour in the seafood broth while whisking to prevent lumps.
5. Season the bisque: Add Cajun seasoning, smoked paprika, Old Bay, black pepper, and corn. Stir well.
6. Simmer: Let the soup simmer gently for 12–15 minutes until slightly thickened.
7. Make it creamy: Stir in heavy cream and milk. Cook over low heat for 3–4 minutes without boiling.
8. Add shrimp: Add shrimp and cook for 3–5 minutes, until pink and opaque.
9. Finish: Stir in lemon juice and fresh parsley. Taste and adjust seasoning.
10. Serve: Ladle into warm bowls and garnish with sliced green onions and extra parsley.
Recipe Details
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 45 minutes
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Servings: 6
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Cuisine: Southern / New Orleans-inspired
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Category: Soup & Comfort Food