Spicy Shrimp and Corn Bisque...and a Red Gold Tomato Prize Pack Giveaway!!

Texas isn't known for its blustery winters…we're more accustomed to blazing-hot summers that seem to stretch on endlessly from May until October! So when cooler weather finally arrives, I tend to make a lot of soup. Two weeks ago, it was blustery and icy here. This week? It's been close to 80 degrees in the afternoons. Spring is on the way for sure, but I'm going to keep using my beloved blue Le Creuset Dutch oven to make a few more batches of soup while the evenings are still a bit chilly. 

I came across a five-star recipe for a shrimp and corn soup at Cooking Light's website that had rave reviews from readers, so I decided to give it a try…with my own personal spin to give it a spicy Cajun twist. In case you haven't noticed, we like lots of spice and flavor at Casa Garcia!! As soon as I saw that this recipe included canned diced tomatoes among its ingredients, I knew I had the perfect tie-in to my latest giveaway. 

Earlier this month, the nice people at Red Gold Tomatoes sent me a great gift pack featuring some of their products to try, along with a few other fun goodies. I used the tomatoes in this bisque, and I was very happy with their flavor. Even better? Red Gold is giving away a prize pack to one of my readers too. I'll give you all the details on the giveaway after I share the recipe for this delicious and hearty bisque!

Spicy Shrimp and Corn Bisque
adapted from Cooking Light

Step 1:  Melt 1 tbs. butter in a Dutch oven or stock pot. Add 1/2 diced yellow onion and two cloves garlic. Saute for about five minutes, until the onions are translucent. Add 2 tbs. of your favorite Cajun seasoning; I used Chef Paul Prudhomme's Seafood Magic seasoning. Stir to combine and add 6 ounces reduced-fat cream cheese.

Step 2:  Stir the cream cheese into the onion-garlic mixture until melted. Add 1 can creamed corn, 2 cups milk, 1 can reduced-fat cream of mushroom soup, 2 cubes chicken bouillon, a few shakes of Tabasco, 1 cup frozen corn kernels, and 1 can Red Gold diced tomatoes (undrained). Whisk well to combine. 

Step 3:  Bring the soup just to a boil; reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat, add 1 lb. medium shrimp, and stir well to combine. Cover and let the shrimp cook for about five minutes. Ladle the bisque into bowls and garnish with sliced green onion.

This bisque is chunky, hearty, and full of flavor. It's basically a meal-in-a-bowl, so I simply served it with crusty French bread and butter on the side.

Now...how about the details of the giveaway? The Red Gold Tomato prize pack I'm giving away contains three cans of their tomatoes: Petite Diced with Green Chiles, Diced, and Diced with Oregano & Garlic. The prize pack also includes a cookbook with ideas for cooking with the tomatoes, a red tote bag, tomato soup recipe cards, a coupon for Red Gold products, a keychain, a fridge magnet, a chip clip, and a cute model replica of a tomato truck.

That's a lot of great stuff! To enter, leave a comment below telling me what you would make with the tomatoes if you're the winner -- don't forget to include your e-mail address! For more chances to win, do the following: follow me on Twitter, Like on Facebook, and be/become a follower of my blog. That's up to FOUR entries…be sure to leave a separate comment for each entry, because I use a random number generator to pick my winner. The more entries you have, the better chance you have to win. The contest is open until this 11:59 p.m. this Friday (2/25). I'll announce the winner on Saturday.

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