Spicy Cajun Shrimp Bisque
Spicy Cajun Shrimp Bisque
Ingredients
For the Shrimp and Seasoning
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Bisque Base
- 3 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 1 celery stalk, finely diced
- 1/2 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 cup heavy cream
- 1/2 teaspoon hot sauce, or more, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
⏱️ 3 min
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pot and set aside.
⏱️ 5 min
- 3
Reduce the heat to medium. Add 3 tablespoons of unsalted butter to the pot. Once melted, add the diced yellow onion, celery, and green bell pepper. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to create a roux. This will help thicken the bisque.
⏱️ 2 min
- 6
Gradually whisk in the chicken broth, ensuring no lumps form. Add the undrained diced tomatoes, hot sauce, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 7
Remove the bay leaf. Carefully transfer about half of the bisque mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot until the bisque reaches your desired consistency. Return the blended portion to the pot if using a regular blender.
⏱️ 5 min
- 8
Stir in the heavy cream. Add the cooked shrimp back into the bisque. Heat through for 2-3 minutes, being careful not to boil after adding the cream.
⏱️ 3 min
- 9
Taste and adjust seasoning with salt and black pepper as needed. Ladle the hot bisque into bowls and garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cajun Shrimp Bisque
Ingredients
For the Shrimp and Seasoning
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Bisque Base
- 3 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 1 celery stalk, finely diced
- 1/2 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 cup heavy cream
- 1/2 teaspoon hot sauce, or more, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of Cajun seasoning until evenly coated.
⏱️ 3 min - 2
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pot and set aside.
⏱️ 5 min - 3
Reduce the heat to medium. Add 3 tablespoons of unsalted butter to the pot. Once melted, add the diced yellow onion, celery, and green bell pepper. Sauté, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to create a roux. This will help thicken the bisque.
⏱️ 2 min - 6
Gradually whisk in the chicken broth, ensuring no lumps form. Add the undrained diced tomatoes, hot sauce, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 7
Remove the bay leaf. Carefully transfer about half of the bisque mixture to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot until the bisque reaches your desired consistency. Return the blended portion to the pot if using a regular blender.
⏱️ 5 min - 8
Stir in the heavy cream. Add the cooked shrimp back into the bisque. Heat through for 2-3 minutes, being careful not to boil after adding the cream.
⏱️ 3 min - 9
Taste and adjust seasoning with salt and black pepper as needed. Ladle the hot bisque into bowls and garnish with fresh chopped parsley.
⏱️ 2 min