Dairy Free Corn and Shrimp Bisque
Corn and shrimp bisque is a creamy, flavorful soup that’s both cozy and comforting. It has sweet corn, seasoned tender shrimp, and a rich, velvety broth with a slightly smoky flavor. This easy recipe is a great weeknight meal that's dairy free and can easily be made gluten free.
Ingredients
Homemade Cajun Seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon diamond crystal kosher salt start with ¼ teaspoon if using anything else
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
Shrimp and Corn Bisque
- 1 pound large shrimp peeled and deveined
- 3 tablespoons olive oil divided
- 1 small yellow onion diced
- 2 celery stalks diced
- 1 medium red bell pepper diced
- 4 green onions white and green parts, sliced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- 2 tablespoons dairy free butter
- ¼ cup all purpose flour use GF if needed
- 4 cups chicken broth or seafood stock
- 2 cups corn kernels
- 1 cup cashew cream
- kosher salt to taste
- freshly ground black pepper to taste
- juice of ½ lemon plus more to taste if needed
Garnish
- sliced green onions
- minced fresh parsley (optional)
Instructions
- In a medium bowl, mix the spices until well combined then add the shrimp and one tablespoon of olive oil. Toss until well-coated.
- Heat a large Dutch oven over medium heat with two tablespoons of olive oil. Cook the seasoned shrimp for 1-2 minutes on each side until just cooked through. Remove the shrimp from the pan and set aside on a covered plate.
- Add onion, celery, bell pepper, half of the green onions, and minced garlic. Cook for 4-5 minutes then stir in the tomato paste and season with smoked paprika, a good pinch of kosher salt, and freshly ground black pepper.
- Melt butter into the vegetable mixture and sprinkle the flour over the top. Cook for 3-4 minutes, while constantly stirring, until the flour has slightly darkened. It will look clumpy.
- Slowly stir in the broth until no lumps of flour remain. Scrape off the fond (the flavorful bits stuck to the bottom of the pot). Add the corn kernels and cashew cream. Bring to a boil then reduce to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally.
- Season to taste with more kosher salt, a generous amount of freshly ground black pepper, and the juice from half of a small lemon, plus more to taste.
- Stir the cooked shrimp back into the pot before dishing into bowls. Garnish with the remaining sliced green onions and minced fresh parsley if desired.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.