Shrimp Bisque
By á-174942
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 2 cups bottled clam juice
- 2 tablespoons ThickenThin Not/Starch thickener
- 1 pound cooked shrimp divided
- 1/2 teaspoon dried tarragon
- 2 tablespoons tomato paste
- 3/4 cup cream mixed with
- 3/4 cup water
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 4
Preparation
Step 1
Melt butter in a medium soup pot over medium heat. Cook onion 5 minutes, until softened. Stir in clam juice and bring to a boil. Reduce heat and simmer 10 minutes. Stir in thickener; whisk until smooth. Separate 8 shrimp; mix the rest in the pot and cook 1 minute, until heated through.
Puree soup in a blender in batches; return to pot. Whisk in tarragon, tomato paste and cream mixture. Bring to a simmer; cook 3 to 4 minutes for flavors to blend. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 3.5 grams
Fiber: 3 grams
Protein: 28 grams
Fat: 24.5 grams
Calories: 359
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