Shrimp Bisque

By Love2cook_

Ingredients

• 12 oz. Fresh raw shrimp, shell on (30-40 size)
• 1 chopped onion, 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
• 1 T EVOO
• 4 oz. sliced mushrooms
• 1/2 cup green bell pepper, chopped
• 1/4 cup chopped scallions
• 2 T chopped fresh parsley
• 1/4 cup flour
• 1 1/2 cups skim milk
• 1/4 cup ff sour cream
• 1/4 cup sherry
• 1 T lemon juice
• 1/4 tsp salt
• black pepper, dash of hot sauce

Preparation

Step 1

Peel and devein shrimp, reserve shells. Cut shrimp into 3/4" pieces, cover and refrig. Combine shells with 1/2 the onion, all the carrots, celery, wine, peppercorns, and leaf in large saucepan. Add water and simmer 30 mins, strain through sieve, pressing solids to extract all juices, discard solids. Measure stock and add water, if necessary, to make 1 1/2 cups total.
Heat oil in same pan, add mushrooms, bell pepper, scallions, parsley and remaining onion. Cook and stir till mushrooms are soft, 5 mins. Sprinkle the flour, stirring constantly until golden brown, 2-3 mins. Add milk and stock, cook and stir to loosen flour to keep from sticking on bottom and simmer soup till thickens. Add shrimp and cook till they turn opaque in center, 2 mins. Add sour cream, sherry, and lemon juice. Stir and heat through, not boiling. Adjust taste with s&p, hot sauce.