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Fresh Shrimp Bisque

Western.Chefs's picture
  Unsalted butter 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Finely chopped yellow onion 3⁄4 Cup (12 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped carrot 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Fish stock/Low- sodium chicken broth 3 Cup (48 tbs)
  Low sodium whole tomatoes 14 1⁄2 Ounce, drained, chopped to make 1 cup (1 Can)
  Dry white wine/Fish stock 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Dried marjoram 1 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Medium shrimp 1 Pound, shelled, deveined, and cut into 1/2- inch pieces
  1% milk 1 Cup (16 tbs)
  Heavy cream/Low-fat milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon

1. ln a large saucepan, heat the butter and oil over moderately high heat. Stir in the onion, celery, and carrot and saute for 5 minutes or until tender. Add the flour and cook, stirring constantly, until bubbly. Stir in the stock, tomatoes, wine, bay leaf, marjoram, and nutmeg and bring to a boil. Lower the heat and simmer, covered, for 15 minutes, then discard the bay leaf.
2. In a food processor or blender, puree the soup, in batches if necessary, for 45 seconds or until smooth. Return the soup to the saucepan. Add the shrimp and cook, uncovered, over moderate heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer or just until the soup is heated through and the shrimp are firm and pink. Remove from the heat and season with the salt and lemon juice. Garnish with sprigs of marjoram if you wish.

Recipe Summary

Difficulty Level: 
Cook Time: 
25 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 542 Calories from Fat 293

% Daily Value*

Total Fat 33 g51.1%

Saturated Fat 17.4 g87%

Trans Fat 0 g

Cholesterol 267.2 mg89.1%

Sodium 854 mg35.6%

Total Carbohydrates 25 g8.3%

Dietary Fiber 2.9 g11.4%

Sugars 10.6 g

Protein 33 g65.3%

Vitamin A 75.4% Vitamin C 42%

Calcium 23.9% Iron 24.9%

*Based on a 2000 Calorie diet

Fresh Shrimp Bisque Recipe