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