Mediterranean New Orleans Shrimp and Corn Bisque

Mediterranean New Orleans Shrimp & Corn Bisque

Table of Contents

Creamy, Zesty, and Full of Coastal Soul

This Mediterranean twist on the classic New Orleans-style shrimp and corn bisque combines bold, smoky spices with creamy richness and a splash of coastal brightness. Juicy shrimp and sweet corn are simmered in a garlicky, herbed broth enriched with cream, tomato, and a hint of lemon. It’s a hearty, flavorful soup with Southern comfort and Mediterranean elegance—perfect for cozy dinners or elegant starters.

Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 4–6

Ingredients

For the Bisque:

1 lb shrimp, peeled & deveined (reserve shells for optional broth boost)

2 tbsp olive oil

1 small onion, finely diced

1 red bell pepper, diced

2 cloves garlic, minced

1 tsp paprika

½ tsp smoked paprika (or Cajun seasoning for more heat)

½ tsp dried thyme

¼ tsp oregano

Salt & black pepper, to taste

2 tbsp tomato paste

2 cups corn kernels (fresh, frozen, or canned & drained)

3 cups vegetable or seafood broth (shrimp shell broth if available)

1 cup heavy cream (or half-and-half for lighter option)

1 tbsp lemon juice

Optional: pinch of chili flakes or hot sauce to taste

For Garnish:

2 tbsp fresh parsley or basil, chopped

Optional: swirl of cream, drizzle of olive oil, or crumbled feta

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Instructions

Optional: Make shrimp broth

If using shells, simmer them in 4 cups water with a bay leaf and a pinch of salt for 20 minutes, then strain. Use in place of broth in step 4.

Sauté vegetables

In a large pot, heat olive oil over medium heat. Add onion and bell pepper; sauté for 4–5 minutes until soft. Stir in garlic and cook 1 minute more.

Build flavor

Add paprika, smoked paprika, thyme, oregano, salt, and pepper. Stir in tomato paste and cook for 1–2 minutes to caramelize slightly.

Add corn and broth

Stir in corn and broth. Bring to a simmer and let cook for 10 minutes to develop flavor.

Blend for creaminess

Using an immersion blender, puree half the soup directly in the pot (or transfer half to a blender, blend, then return). This keeps some chunks for texture but makes it creamy.

Finish with cream & shrimp

Lower the heat and stir in the cream. Add shrimp and simmer for 4–6 minutes, until shrimp are just cooked and pink.

Add brightness

Stir in lemon juice. Taste and adjust seasoning with salt, pepper, or chili flakes.

Serve

Ladle into bowls, garnish with parsley, a swirl of cream or olive oil, and optionally, a sprinkle of feta.

Tips

Don’t overcook the shrimp:
Add shrimp toward the end and simmer just until pink and opaque—overcooked shrimp get rubbery fast.

Layer your flavor:
Caramelizing tomato paste before adding liquid deepens the richness. Blooming spices in oil releases their aroma—don’t skip it.

Use shrimp shells for extra flavor:
Simmer them in water with garlic, a bay leaf, and onion scraps to make a quick, flavorful seafood stock in under 30 minutes.

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Cream vs. half-and-half:
Heavy cream yields a richer bisque. For a lighter but still creamy option, use half-and-half or unsweetened coconut cream.

Blending tip:
For silky texture, blend thoroughly. For rustic charm, blend only half the soup and leave the rest chunky.

Variations

Make it vegetarian:
Omit shrimp and use chickpeas or white beans. Add extra vegetables like zucchini or roasted red peppers for bulk.

Spice it up:
Add a dash of cayenne pepper or hot sauce for that Cajun-style heat. Harissa can add a Mediterranean kick with depth.

Add cheese:
Stir in a handful of crumbled feta or Parmesan at the end for a salty-savory boost.

Add greens:
Toss in chopped spinach or kale during the last 5 minutes of cooking to make it more nutrient-dense.

Swap the protein:
Substitute shrimp with cubed salmon, crab meat, or even leftover grilled chicken.

Grain booster:
For a heartier bowl, stir in a scoop of cooked orzo, rice, or small couscous just before serving.

Q&A

Q: Can I use frozen shrimp?
A: Absolutely. Just thaw them first by placing in cold water for 15–20 minutes, then pat dry before cooking.

Q: Is this soup spicy?
A: Mild by default, but you can dial up the heat with smoked paprika, red chili flakes, or hot sauce.

Q: Can I freeze the bisque?
A: It freezes well before adding the cream and shrimp. If you plan to freeze, divide the base, freeze it, then reheat and finish with fresh cream and shrimp later for best texture.

Q: What can I use instead of heavy cream?
A: Half-and-half, full-fat coconut milk, or a blend of milk and a bit of cream cheese work well. For dairy-free, use a mix of unsweetened almond milk + cashew cream.

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Q: What pairs well with this bisque?
A: Crusty sourdough bread, a fresh green salad, or roasted Mediterranean potatoes are excellent companions.

Nutrition Facts

(per serving, approx. – serves 4–6)

Based on 1 cup heavy cream, 1 lb shrimp, and standard vegetables

Calories: ~410

Protein: 27g

Carbohydrates: 28g

Fat: 22g

Saturated Fat: 10g

Fiber: 3g

Sugars: 5g

Sodium: ~780mg

Cholesterol: 195mg

Calcium: ~15% DV

Iron: ~20% DV

To reduce calories/fat: Use half-and-half instead of cream and go easy on oil or butter.

Final Conclusion

Mediterranean New Orleans Shrimp & Corn Bisque is a soul-soothing, flavor-packed bowl that merges the rich, smoky depth of Southern cuisine with the bright, herbaceous touch of the Mediterranean. With juicy shrimp, sweet corn, and a velvety, seasoned broth, it’s a comforting dish that can be served as a hearty appetizer or a full meal. Whether you’re looking to impress dinner guests or cozy up on a chilly night, this bisque brings comfort and class in every spoonful.