Shrimp Bisque
Shrimp are a great source of lean protein. Stir them into a rich, creamy bisque for a delicious, lunch centerpiece or as a starter to a well-rounded dinner.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 cup (2 oz) chopped yellow onion
- 3/4 teaspoon minced garlic
- 1/4 cup dry white wine
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground paprika
- 1/2 tablespoon store-bought or homemade tomato paste
- 1 cup clam juice
- 1/2 cup heavy cream
- 1/2 cup seafood stock or water
- 2 tablespoons (1 oz) unsalted butter
- Table salt (optional)
- 1/2 pound uncooked medium shrimp, peeled and deveined
- Fresh parsley leaves, for garnish (optional)
Instructions
- In a medium saucepan over medium-high heat, warm the olive oil. Sauté the onion and garlic until translucent, 3 to 5 minutes. Slowly add the wine, then stir in the celery salt and paprika. Stir in the tomato paste and clam juice.
- Simmer for about 10 minutes. Using a blender or immersion blender, purée the mixture until smooth.
- Return the mixture to the saucepan, if necessary, then add the heavy cream, 1/2 cup of stock or water, and the unsalted butter. Taste and season with salt, if needed.
- Cut the shrimp into bite-size pieces and add them to the soup. Simmer until the shrimp turn pink and are cooked through, about 5 to 10 minutes. Top with parsley, if desired, and serve.
☞ TESTER TIP: If you prefer a thicker bisque, mix 2 teaspoons cornstarch with 1 tablespoon water and stir in to the simmering soup. Cook until thickened, 2 to 3 minutes.
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 8g | Protein: 17g | Fat: 42g | Saturated Fat: 22g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 3036mg | Fiber: 1g | Sugar: 2g