Shrimp Bisque

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Shrimp Bisque

Shrimp Bisque

A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque. A dollop of reduced-fat sour cream is all you need for a luxurious finish.

Serves 6

Prep Time 40 min

Total Time 70 min.

Ingredients

  • 12 ounces shrimp (30-40 per pound), shell-on
  • 1 onion, chopped, divided
  • 1 carrot, peeled and sliced
  • 1 stalk celery (with leaves), sliced
  • 1/2 cup dry white wine
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf
  • 3 cups water
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces mushrooms, wiped clean and sliced (about 1 1/2 cups)
  • 1/2 green bell pepper, chopped
  • 1/4 cup chopped scallions
  • 2 tablespoon chopped fresh parsley
  • 1/4 cup all-purpose flour
  • 1 1/2 cups low-fat milk
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup dry sherry
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • Dash of hot sauce

Cooking Directions

Step 1

Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.

Step 2

Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.

Step 3

Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through—do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.


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