*Ingredients *
- For shrimp:
- 400g large shrimp, peeled, deveined, patted dry
- 1 tbsp extra virgin olive oil
- 1 tsp Cajun seasoning, low salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- For bisque base:
- 2 tbsp extra virgin olive oil
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups sweet corn – fresh or frozen
- 1 cup unsweetened light coconut milk or unsweetened almond milk
- 2 cups low-sodium vegetable or seafood broth
- 1 tsp fresh thyme or 1/2 tsp dried
- 1/2 tsp turmeric + pinch black pepper
- 1/2 tsp sea salt, adjust to taste
- 1 tbsp nutritional yeast or 2 tbsp light cashew cream – for creaminess instead of heavy cream
- 1 tsp arrowroot or cornstarch mixed with 2 tsp water – optional thickener
- To finish:
- 2 tbsp fresh parsley, chopped
- 1 tbsp green onion, sliced
- 1 tsp lemon juice
Instructions - Season shrimp:
- In bowl, toss shrimp with 1 tbsp olive oil, Cajun seasoning, black pepper, smoked paprika.
- Let sit 10 minutes.
- Sear shrimp:
- Heat large skillet over medium-high heat.
- Add shrimp in single layer, cook 1-2 min per side until pink and lightly charred.
- Remove, set aside.
- Make base:
- In large pot, heat 2 tbsp olive oil over medium heat.
- Add onion, bell pepper, celery, sauté 5-6 min until soft.
- Add garlic, thyme, turmeric, cook 1 min.
- Add corn and broth:
- Add corn, broth, coconut milk, bring to gentle simmer.
- Simmer 12-15 min until corn tender.
- Thicken:
- Scoop out 1 cup of soup, blend until smooth, return to pot – this gives creamy texture without heavy cream.
- If you want thicker, stir in arrowroot slurry, simmer 2 min.
- Finish bisque:
- Stir in nutritional yeast or cashew cream, lemon juice.
- Taste, adjust salt and Cajun seasoning.
- Serve:
- Ladle bisque into bowls.
- Top with seared shrimp.
- Sprinkle parsley and green onion.
- Store:
- Fridge in airtight container 3 days.
- Shrimp separate 2 days.
- Reheat gently, do not boil.