Creamy Corn Shrimp (Print Version)

# Ingredients:

01 - Peeled and deveined shrimp, smaller sizes are great to use and save time.

02 - Crispy bacon brings a smoky richness—set some aside for topping!

03 - Fresh corn, garlic, onion, celery, and bell peppers for true flavor.

04 - White wine or a bit of cooking sherry adds a touch of depth.

05 - Use seafood stock—homemade is awesome, but a packaged one works too.

06 - Heavy cream thickens things up and gives that smooth finish.

07 - Mix Cajun seasonings with some parsley and green onions for a zing.

01 - Make sure the shrimp are peeled and deveined if they’re not already. Put them off to the side.

02 - Fry the bacon until it’s crunchy. Scoop out the bacon bits and keep a little of the fat in the pan.

03 - In the bacon grease, cook diced onion, celery, and bell peppers until soft. Toss in garlic, stirring quickly before it browns.

04 - Pour in cream, stock, and the sherry or wine. Stir well to bring it all together.

05 - Drop the shrimp and kernels of corn into the soup. Heat until the shrimp turn pink and are fully done.

06 - Mix in Cajun seasoning, a sprinkle of parsley, and some chopped green onion. Add more seasoning if needed after tasting.

07 - Scoop the soup into bowls and sprinkle bacon on top before serving.

01 - This cozy bisque channels New Orleans vibes with each spoonful.

02 - Serve with some warm, crusty bread to mop up the creamy broth.