Louisiana Shrimp Corn (Print Version)
# Ingredients:
01 -
8 tablespoons of butter.
02 -
2 celery stalks, finely chopped.
03 -
4 cloves of garlic, minced.
04 -
1 liter of shrimp stock.
05 -
1 medium onion, chopped finely.
06 -
60 grams of flour.
07 -
1/2 bell pepper, diced.
08 -
225 grams of bacon.
09 -
375 ml of water.
10 -
2-3 cups of corn kernels (from 4 corn cobs).
11 -
1 tablespoon of Cajun seasoning.
12 -
675 grams of raw medium-sized shrimp.
13 -
60 ml of sherry wine.
14 -
500 ml of heavy cream.
15 -
Green onions and parsley, chopped.
# Instructions:
01 -
Chop the celery, parsley, green onions, onion, and bell pepper. Mince the garlic and remove the kernels from the corn.
02 -
In a big pot, fry the bacon over medium heat, stirring occasionally, until it's crispy (about 8 minutes).
03 -
Toss in the onion, celery, and bell pepper. Let them soften on medium-low heat, then stir in the garlic for 1 minute.
04 -
Deglaze the pot using the sherry. Stir in the butter, followed by the flour. Keep stirring as it cooks for around 5 minutes.
05 -
Gradually whisk in the shrimp stock, then pour in the water and add your chosen herbs. Simmer it all gently for 20 minutes.
06 -
Mix in the shrimp, corn, and cream. Let it all cook for another 5 minutes until the shrimp turn pink.
# Notes:
01 -
You can make this soup ahead of time, just stop before adding the shrimp.
02 -
Pair it with crusty bread for that true Cajun vibe.