2/8/10

Shrimp Bisque

(Serves 6-8)
  • 1 c white wine
  • 4 c chicken, fish, or vegetable broth
  • 2 bay leaves
  • 1 tsp dried thyme or 1 T fresh thyme
  • 1 lb. fresh shrimp, shells on, rinsed and drained
  • 4 T olive oil
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 1 medium onion, chopped
  • 2 T tomato paste
  • 4 T all purpose flour
  • 12 oz evaporated fat-free milk
  • 2  T chopped chives
  • 1/2 tsp hot pepper powder
  • 1/2 c grated parmesan cheese

Combine in a large saucepan: wine, broth, bay leaves, thyme. Bring to a boil. Add the shrimp. Cover, remove from heat, and let stand 10 minutes. Reserving the broth, strain. Peel the shrimp and discard shells and tails. Chop the shrimp.

Saute the vegetables in oil until onions are translucent. Separately, put about 1/2 c of the reserved broth in a cup and mix in the flour. Add this flour mixture and the tomato paste to the vegetables, stirring. Add all the remaining reserved broth. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the evaporated milk, simmer 5 more minutes. Add hot pepper powder, shrimp, and chives. Ladle into bowls, sprinkle with cheese and serve.