🔥 What Makes This Recipe So Good
If you ask me, few things are more satisfying than a really delicious, creamy seafood bisque. I’m a huge fan of heat and flavor, so a cajun shrimp bisque is 100% up my alley. Seafood stock, holy trinity, a little tomato paste and sherry, Cajun seasoning, hot sauce, tender shrimp. There are so many layers of flavors and textures here that compliment each other so well. Each bite is somehow more delicious than the last. Like any good bisque, this cajun shrimp bisque is decadently thick and smooth, with the veggie aromatics sautéed and simmered until they’re completely soft. For a smoother consistency, we’ve included a step for puréeing the bisque with an immersion blender or a standard blender. Feel free to purée as much as you like to reach your favorite consistency!
👩🏼‍🍳 Chef’s Tips
If you don’t have or can’t find cajun seasoning, you can use creole seasoning instead. The two are similar enough that they’re often used interchangeably, but they’re not exactly the same. Cajun seasoning usually contains more spices. Creole seasoning usually contains more herbs. Note that creole seasoning is typically milder than cajun seasoning, so adjust your amounts accordingly! I highly, highly recommend making your own shrimp stock if you’ve got the time! Store-bought shrimp or seafood stock works perfectly here, so don’t feel pressured. It’s a really great way to use up any shrimp shells, though, and it gives your bisque that much more flavor. If Cajun flavors aren’t really your thing, give our classic shrimp bisque recipe a try. It’s inspired by the lobster bisque from Ruth’s Chris Steak House, and it’s a great option for anyone who isn’t big on heat. When it comes to choosing a sherry for your bisque, or any other soup, leave the top-shelf bottles on the top-shelf. Sherry adds an extra splash of flavor, for sure, but it’s not so prominent that you need to spend a lot. Pick your sherry based on the type of flavor you want the bisque to have. Amontillado has a richer, nuttier flavor than a light sherry like Manzanilla, so it may stand out a little more. Paleo Cortado is intense and a little salty. Oloroso is dark and very aromatic. I personally would choose a Fino or Manzanilla, which would allow the other flavors of the cajun shrimp bisque to really shine.
🍲 More Soups & Bisque Recipes You’ll Love
Tomato Bisque Oyster Brie Soup (from Hollywood Brown Derby) Creamy Cajun Chicken Soup The Best Lobster Bisque (Ruth’s Chris Copycat Recipe) McAlister’s Chicken Tortilla Soup Copycat Chicken and Stars Soup Chicken and Sausage Gumbo Instant Pot Cajun Chicken Pasta Soup Shrimp and Corn Soup
