Creamy Shrimp Bisque (Print Version)

# Ingredients:

01 - Small- to medium-sized peeled and deveined shrimp work perfectly—saves you prep time too.

02 - Crispy bacon brings a smoky touch; keep a few pieces for sprinkling on top.

03 - You'll need onion, celery, bell pepper, garlic, and some fresh corn kernels.

04 - A little splash of sherry kicks up the flavor, or just use white wine if that's what you've got.

05 - Seafood stock from the store is fine, or go all out with homemade shrimp broth.

06 - Heavy cream transforms it into something silky and indulgent.

07 - Don’t forget to season it well with Cajun spices, chopped parsley, and sliced green onions.

01 - If your shrimp still have shells, peel and devein them now. Set them aside.

02 - Fry bacon pieces until they’re crispy. Scoop them out, and keep a little of the rendered fat in the pan.

03 - In the pan with bacon grease, soften the onion, celery, and bell pepper. Toss in garlic at the end for just a quick cook.

04 - Pour in the shrimp broth, a dash of sherry or wine, and heavy cream. Stir it all together.

05 - Stir in fresh corn kernels and shrimp. Let it simmer until the shrimp turn opaque and look perfectly cooked.

06 - Mix in Cajun spices, chopped parsley, and green onions. Adjust seasonings to your liking.

07 - Fill bowls with the soup and sprinkle those crispy bacon bits right on top before serving.

01 - This creamy soup takes inspiration from the bold flavors of New Orleans.

02 - Goes great with some crusty bread for dipping.