Cajun Shrimp Corn Bisque (Print Version)

# Ingredients:

01 - 4 slices bacon, cut into pieces.
02 - 1 onion, finely chopped, about 1 cup.
03 - 2 garlic cloves, finely chopped.
04 - 1 large russet potato, diced and peeled.
05 - 3 cups corn kernels, fresh or frozen, split into two portions.
06 - 1 tablespoon tomato concentrate.
07 - 4 cups shrimp broth.
08 - 2 teaspoons Cajun spices, split in half.
09 - 1 pound peeled and deveined shrimp.
10 - 3/4 teaspoon kosher salt.
11 - 1 tablespoon olive oil.
12 - 1 cup heavy whipping cream.
13 - 1/2 cup fresh parsley, chopped small.
14 - Juice and zest from 1 lemon.

# Instructions:

01 - Fry the bacon pieces until they’re crispy. Take them out and set aside.
02 - Cook the onion in the bacon fat until it looks clear. Mix in garlic, potatoes, and one cup of corn. Let it cook for a few minutes.
03 - Mix in the tomato paste and half of the Cajun spices.
04 - Pour in the shrimp broth, bring the mixture to a boil, then leave it to simmer for 15–20 minutes until the potatoes are soft.
05 - Season your shrimp with salt and the leftover Cajun seasoning. Fry them in olive oil, flipping after 2 minutes on each side.
06 - Blend the soup, then mix in your cooked shrimp and the remaining corn. Stir in the cream, parsley, and lemon.

# Notes:

01 - Both frozen shrimp and corn work fine.
02 - Shrimp shells can make a quick stock.
03 - Keeps in fridge for up to 4 days.

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