Shrimp Bisque

http://www.eatingwell.com/recipes/shrimp_bisque.html

From EatingWell:  March/April 1996, The EatingWell Diabetes Cookbook (2005)

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.

6 servings, 1 cup each | Active Time: 40 minutes | Total Time: 1 hour 10 minutes

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 tablespoons 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

Preparation

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

Nutrition

Per serving : 163 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 92 mg Cholesterol; 12 g Carbohydrates; 13 g Protein; 1 g Fiber; 241 mg Sodium; 255 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch; 2 very lean meat; 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.