Shrimp Bisque

By KennySD

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.

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

Nutrition Information:
Calories: 163
Fat. Total: 5g
Carbohydrates, Total: 12g
Cholesterol: 92mg
Sodium: 241mg
Protein: 13g
Fiber: 1g
% Cal. from Fat: 28%
Fat, Saturated: 2g

Ingredients

• For the Shrimp Bisque:
• 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 tsp Black Peppercorns
• 1 Bay Leaf
• 3 cups Water
• 1 tbl 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 tbl chopped fresh Parsley
• 1/4 cup all-purpose Flour
• 11/2 cups low-fat Milk
• 1/4 cup reduced-fat Sour Cream
• 1/4 cup dry Sherry
• 1 tbl Lemon Juice
• 1/4 tsp Salt
• Freshly ground Pepper to taste
• Dash of Hot Sauce

Details

Servings 6

Preparation

Step 1

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.