Cajun Shrimp Corn Bisque Recipes

Steps:

• Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

Steps:

• Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp.
• In a large saucepan, melt butter.
• Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside.
• Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned.
• Stir in chopped shrimp and saute until just pink.
• Add all but 1/4 cup corn and saute 30 seconds longer.
• Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more.
• Add broth and half and half.
• Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes.
• Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.

Steps:

• Combine the first 5 ingredients in a dutch oven& bring to a boil.
• Add corn and simmer for 15 minutes.
• Add shrimp and cook for 3 more minutes.
• Enjoy!