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Shrimp Bisque

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

Your rating: None Average: 3.8 (18 votes)

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.



READER'S COMMENT:
"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,...
Shrimp Bisque Recipe

Makes: 6 servings, 1 cup each

Active Time:

Total Time:

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.

Tips & Notes

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

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.

Nutrition Bonus: Selenium (30% daily value), Vitamin A (26% dv), Vitamin C (24% dv).

Carbohydrate Servings: 1

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



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