Shrimp Bisque

5 Reviews
From: EatingWell Magazine March/April 1996

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.

Ingredients 6 servings

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  • 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

  • Active

  • Ready In

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

Nutrition information

  • Per serving: 168 calories; 5 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 14 g protein; 42 mcg folate; 98 mg cholesterol; 5 g sugars; 0 g added sugars; 1320 IU vitamin A; 13 mg vitamin C; 141 mg calcium; 1 mg iron; 552 mg sodium; 335 mg potassium
  • Nutrition Bonus: Nutrition bonus: Vitamin A (26% dv), Vitamin C (24% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 lean meat, 1 fat

Reviews 5

August 25, 2016
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By: Jnta
I've been making this for years. It's become one of my standards. I use nonfat half&half on place of low fat milk. I also add old bay seasoning to the broth and add the peppers and scallions after the shrimp so that they don't over cook, I thro in the parsley at the very end.
December 02, 2013
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By: EatingWell User
bland and labor intensive I would rather dry fry the shrimp and throw them on top of the veggies in a salad. Pros: low calorie Cons: even lower in flavor
February 01, 2011
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By: cnpark_61
Great dish and so EASY! I made this dish last night, and it turned out beautifully! From the very beginning, the smells coming from the pot were making my mouth water. I did add a bit more flour in the end to thicken it up, but the flavor was amazing. Even my picky-eater boyfriend really liked it. Chopping the veggies was the most tedious part, but not a big deal at all. Will make again!
October 23, 2010
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By: EatingWell User
Pretty good for being low cal. Used 1% milk and chanterelles for the mushrooms. Had shrimp shells in the freezer and added them to the shells from the shrimp for the recipe, so the soup base was very flavorful. Used a bit more sherry, too. Will make it again!
January 10, 2010
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By: EatingWell User
Ina Garten uses leeks and garlic and shellfish stock so clam juice might make it better than just water.

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