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Shrimp Bisque

Source: © EatingWell Magazine
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Rating: 3   Reviews: 8 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour 10 Minutes
  6 servings, 1 cup each
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.
RECIPE 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 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
11/2 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
Shrimp Bisque Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 servings, 1 cup each
Calories: 163
Fat. Total: 5g
Protein: 13g
Carbohydrates, Total: 12g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 92mg
Sodium: 241mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Jill, NJ Reviewed: 09/28/2008
Delicious!
This was a very easy recipe and makes a very flavorful bisque. It is not "smooth" as you may find in some bisques, but the addition of mushrooms is a nice touch. I may add celery to the final stage in addition (or in replace of) the pepper for added crunch. Served with sourdough bread and salad for a wonderful dinner.
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