Shrimp Bisque

Shrimp Bisque

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.

From EatingWell: March/April 1996, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, 1 cup each
Active Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

  1. 12 ounces shrimp (30-40 per pound), shell-on
  2. 1 onion, chopped, divided
  3. 1 carrot, peeled and sliced
  4. 1 stalk celery (with leaves), sliced
  5. 1/2 cup dry white wine
  6. 1/2 teaspoon black peppercorns
  7. 1 bay leaf
  8. 3 cups water
  9. 1 tablespoon extra-virgin olive oil
  10. 4 ounces mushrooms, wiped clean and sliced (about 1 1/2 cups)
  11. 1/2 green bell pepper, chopped
  12. 1/4 cup chopped scallions
  13. 2 tablespoons chopped fresh parsley
  14. 1/4 cup all-purpose flour
  15. 1 1/2 cups low-fat milk
  16. 1/4 cup reduced-fat sour cream
  17. 1/4 cup dry sherry
  18. 1 tablespoon lemon juice
  19. 1/4 teaspoon salt
  20. Freshly ground pepper to taste
  21. 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

Nutrition

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).

1 Carbohydrate Serving

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