Gourmet New Orleans Shrimp and Corn Bisque My - Seafood Portal

Ingredients

• 1 pound (450g) Shrimp shells and heads (from about 2 pounds shrimp)
• 1 tablespoon (15ml) Olive oil
• 1 medium Yellow onion, roughly chopped (about 1 cup)
• 2 Celery stalks, roughly chopped (about 1 cup)
• 1 Carrot, roughly chopped (about ½ cup)
• 4 cloves Garlic, smashed
• 1 teaspoon Dried thyme
• 1 teaspoon Black peppercorns
• 8 cups (1.9 liters) Water
• 1 Bay leaf
• 1/4 cup (60ml) Dry white wine (optional)
• 4 tablespoons (56g) Unsalted butter
• 4 tablespoons (30g) All-purpose flour
• 1 medium Yellow onion, finely diced (about 1 cup)
• 2 cloves Garlic, minced
• 1 teaspoon Creole seasoning (such as Tony Chachere's)
• ½ teaspoon Smoked paprika
• ¼ teaspoon Cayenne pepper (optional, for heat)
• 4 cups (950ml) Shrimp stock (from above)
• 2 cups (475ml) Heavy cream
• 2 cups (300g) Fresh or frozen corn kernels
• 1 pound (450g) Shrimp, peeled, deveined, and chopped (reserve 1/4 pound whole for garnish)
• 2 tablespoons (30ml) Fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley or chives, for garnish