Shrimp and Tomato Bisque with Corn
This Shrimp, Tomato, and Corn Bisque recipe marries succulent shrimp with sweet corn in a rich, creamy tomato base enhanced by garam masala. Whether you’re seeking a comforting meal or an elegant appetizer for your next dinner party, this dish has you covered.
This year, I’m excited to take part in Eat the Culture’s 2023 Holiday Recipe Exchange: Party Pairings for All the Holidays! Holidays often revolve around communal moments – sharing stories, laughter, and, of course, food. This year’s roundup is all about those delightful ‘lite bites’ and drinks that set the tone for festive gatherings. I had the pleasure of partnering with Marwin of Food Fidelity who developed a stellar recipe for Southern Hot Water Cornbread that pairs perfectly with this Shrimp and Tomato Bisque with Corn. This Learn more about Eat the Culture and find a complete list of recipes from all participants here.
Share these recipes with your friends and loved ones and follow each participant by using the hashtags #HolidayswithETC, #PerfectPartyPairings, and #ETCHOLIDAYS2023 on Instagram
Inspiration for Shrimp and Tomato Bisque with Sweet Corn
Growing up near the Maryland-Pennsylvania border, seafood bisques were the ultimate comfort food during chilly Fall and Winter months. But as I ventured beyond my hometown and delved into the flavors of Gullah, Creole, and French cuisines, my love for bisques took on a whole new dimension. In this recipe, I’m paying homage to these culinary traditions, but there’s a twist – I’ve added a dash of garam masala, infusing the bisque with a warm, spicy kick and a touch of international flair. I
Key Ingredients for Shrimp, Tomato, and Sweet Corn Bisque
- Shrimp: For this recipe, it’s best to use large shrimp that have been peeled and deveined, typically about 20-30 per pound. This ensures you’ll have a generous serving of shrimp in each bowl.
- Diced Tomatoes: You have the choice between canned or fresh tomatoes, but we recommend either option.
- Corn: This recipe calls for canned sweet corn, as it can be challenging to find fresh corn in season.
- Seafood Stock: If you have the time, you can make a seafood stock using the shrimp shells, or you can buy pre-made seafood stock. In a pinch, you can substitute vegetable or chicken stock, although it may slightly alter the flavor.
How to make Shrimp and Tomato Bisque with Sweet Corn
- Prepare the roux. In a large pot or Dutch oven over medium heat. Melt 2 tablespoons of butter. Gradually add 2 tablespoons of flour while stirring continuously to create a roux. Keep stirring for about 2-3 minutes until the roux turns a light golden brown color.
- Sauté the aromatics and add seasonings. Add chopped onions and bell peppers to the roux. Cook them for 3-5 minutes until onions become translucent. Add in the chopped garlic, salt, and garam masala. Cook for an additional minute until the garlic becomes fragrant.
- Add tomato paste and diced tomatoes. Incorporate the tomato paste into the pot, stirring it into the vegetable mixture. Cook for another 2 minutes, letting the tomato paste caramelize slightly. Pour in a can of diced tomatoes, juice included.
- Add in sweet corn and pour in broth. Add 1/2 cup of sweet corn kernels. Stir thoroughly to combine all the ingredients. Gradually pour in the seafood broth while stirring constantly to prevent lumps. Bring the mixture to a boil, then turn the heat to low to let simmer for 15 minutes.
- Blend the broth and stir in the evaporated milk. Remove the pot from heat and use an immersion blender to thoroughly blend the mixture. Stir in evaporated milk until well combined, then add the remaining sweet corn kernels to the pot. Let them simmer with the soup for an additional 10 minutes to meld the flavors.
- Add the shrimp. Gently add raw shrimp to the simmering bisque. Cook them for about 3-5 minutes or until they turn pink and become opaque. Avoid overcooking the shrimp to keep them tender. Taste the bisque and adjust the seasoning with salt if necessary.
- Serve and garnish. Ladle the delicious Shrimp, Tomato, and Corn Bisque into bowls. Garnish with chopped green onions for a fresh, flavorful touch.
Tips for Storing and Reheating
For leftover bisque, cool and store it in an airtight container in the fridge for 3-4 days, or freeze it. When reheating frozen bisque, do so gently while stirring to restore its creaminess. When preparing shrimp bisque, thaw frozen shrimp, then gently reheat the bisque without boiling. Garnish with herbs, cream, or paprika for added flavor and presentation. Handle shrimp bisque with care for a delightful dining experience.
If you like this recipe – try out these other great cookout side dishes:
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FAQs
Yes, you can substitute frozen shrimp for fresh shrimp. Just make sure to thaw them before adding them to the bisque.
Seafood broth enhances the flavor of the shrimp and tomato in this dish, but you can use chicken or vegetable broth as an alternative if needed. Be mindful that using chicken or vegetable broth will alter the taste of the dish.
This bisque pairs wonderfully with crusty bread (or in a bread bowl). It will also pair well with cornbread or as an appetizer to any poultry or beef main dish.
Yes, you can absolutely make this ahead of time and reheat it gently (and on low) before serving. It often tastes even better the next day!
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Shrimp, Tomato, and Corn Bisque
This Shrimp, Tomato, and Corn Bisque recipe marries succulent shrimp with sweet corn in a rich, creamy tomato base enhanced by garam masala. Whether you're seeking a comforting meal or an elegant appetizer for your next dinner party, this dish has you covered.
Ingredients
- 2 tablespoons flour
- 2 tablespoons butter
- 1 small onion, chopped
- 1 green or red bell pepper, chopped
- 4 to 6 cloves of garlic, chopped
- 1 tablespoon garam masala
- 2 teaspoons salt
- 1 tablespoon tomato paste
- 1 can diced tomatoes
- 3 cups seafood broth
- 1/2 Cup Evaporated Milk
- 1 cup sweet corn kernels
- 1 pound raw shrimp, peeled and deveined
- Green Onion for Garnish, Chopped
Instructions
- Begin in a large pot or Dutch oven over medium heat. Melt 2 tablespoons of butter. Gradually add 2 tablespoons of flour while stirring continuously to create a roux. Keep stirring for about 2-3 minutes until the roux turns a light golden brown color.
- Add chopped onions and bell peppers to the roux. Cook them for 3-5 minutes until onions become translucent. Add in the chopped garlic and garam masala. Cook for an additional minute until the garlic becomes fragrant.
- Incorporate the tomato paste into the pot, stirring it into the vegetable mixture. Cook for another 2 minutes, letting the tomato paste caramelize slightly. Pour in a can of diced tomatoes, juice included, and add 1/2 cup of corn kernels. Stir thoroughly to combine all the ingredients.
- Gradually pour in the seafood broth while stirring constantly to prevent lumps. Bring the mixture to a boil, then turn the heat to low to let for 15 minutes. Remove the pot from heat and use an immersion blender to thoroughly blend the mixture.
- Stir in evaporated milk until well combined, then add the remaining sweet corn kernels to the pot. Let them simmer with the soup for an additional 10 minutes to meld the flavors.
- Gently add raw shrimp to the simmering bisque. Cook them for about 3-5 minutes or until they turn pink and become opaque. Avoid overcooking the shrimp to keep them tender.
- Taste the bisque and adjust the seasoning with salt if necessary. Keep in mind that canned tomatoes and seafood broth can vary in saltiness, so adjust to your liking. Garnish with green onions before serving.
