1 lb shrimp, peeled and deveined2 cups corn kernels (fresh or frozen)1 medium onion, diced2 cloves garlic, minced1 bell pepper, diced2 stalks celery, diced4 cups seafood stock or vegetable broth1 cup heavy cream2 tablespoons veg oil or butter1 teaspoon cayenne pepper1 teaspoon paprikaSalt and pepper to taste1 tablespoon gelatin (optional for thickness)Green onions for garnishDirections:In a large pot, heat the veg oil or butter over medium heat.Add the onion, garlic, bell pepper, and celery; sauté until softened.Stir in the corn, cayenne pepper, paprika, salt, and pepper.Pour in the seafood stock or vegetable broth and bring to a simmer.Add the shrimp and cook until they turn pink, about 3-5 minutes.If using, dissolve the gelatin in a small amount of warm water and add to the pot, stirring well.Reduce heat and stir in the heavy cream; simmer for another 5 minutes.Serve hot, garnished with green onions.Time and Nutrition:Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesCalories (Kcal): 320Servings: 4
New Orleans Shrimp and Corn Bisque
