Shrimp and Sherry Bisque
Per ServingShrimp and Sherry Bisque |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 1 cup | ||
| Calories | 125 | |
| Fat | 3.5 | g |
| Saturated Fat | 1.8 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 7 | g |
| Fiber | 1 | g |
| Sugars | 2 | g |
| Cholesterol | 140 | mg |
| Sodium | 215 mg (without added salt) | |
| Protein | 16 | g |
| Choices: Carbohydrate 0.5, Lean meat 2 | ||
- Makes: 8
- Serving Size: 1 cup
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
Ingredients
| 2 | lbs. | shell-on shrimp |
| 1 | Tbsp. | butter |
| 2 | med. | onions, diced |
| 2 | med. | carrots, peeled and diced |
| 2 | med. | celery stalks, diced |
| 2 | Tbsp. | tomato paste |
| 2 | med. | bay leaves |
| 1/2 | tsp. | crushed red pepper flakes |
| 1/2 | tsp. | minced fresh tarragon |
| 5 | cups | water |
| 4 | Tbsp. | flour |
| 1/4 | cup | dry sherry plus 2 Tbsp. |
| 2/3 | cup | 1% milk |
| 1/2 | cup | half-and-half |
| Kosher salt and fresh-ground black pepper to taste |
Directions
- Peel the shrimp, and reserve the shells. Devein the shrimp, and then coarsely chop the shrimp into bite-sized pieces, about 1 inch long. Place in the refrigerator until ready to use.
- Melt the butter in a 5-quart pot over medium heat. Add the onions, carrots, celery, and reserved shrimp shells. Season with salt and pepper, if desired. Cook until shells are tender, about 5 minutes.
- Add the tomato paste, bay leaves, crushed red pepper flakes, and tarragon, and cook for 1 minute. Add the water, and bring to a boil. Reduce the heat to low, and simmer uncovered for about 45 minutes or until the broth has acquired the flavor of the shrimp and aromatics. Strain through a fine sieve, set aside liquid, and discard solids.
- Mix together the flour and sherry, and whisk until smooth. Return the shrimp stock to the pot, and slowly add the sherry-flour mixture, whisking constantly. Bring to a boil. Lower the heat and add in the milk, half-and-half, and reserved chopped shrimp. Cook for about 7 to 8 minutes on low heat. Season with salt and pepper. Remove the pot from the heat.
- Add about 3/4 cup of shrimp and 1 cup of liquid to a food processor or blender, and process until the mixture is smooth. Add pureed mixture back to the pot. Stir in, then serve.
