Diet Shrimp Bisque
Submitted by Bonstr
Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis shrimp bisque tastes like it belongs in a French bistro, but the secret is what’s missing: heavy cream. Instead, powdered nonfat milk gets blended into the strained stock at the end, giving you that silky, creamy body without the fat. The richness comes from building an intensely flavored stock using every part of the shrimp.
The shells, heads, and claws get cooked in olive oil until fragrant, then simmered with leeks, carrots, celery, shallots, tomato puree, white wine, and a pinch of saffron for a full hour. Straining and pressing every last drop of liquid from those shells extracts concentrated shrimp flavor that no amount of shrimp meat alone could deliver.
The shrimp tails cook for just two to three minutes in the finished stock, barely enough to turn them pink. Overcooked shrimp in bisque is a common mistake that turns a refined soup into something chewy and disappointing.
Chef Tips
- Press hard on the shells when straining. Most of the flavor is trapped in there.
- Dissolve the cornstarch in cold water before adding to the hot stock. Dumping it in dry creates lumps.
- Blend the powdered milk and cognac into the stock just before serving. Prolonged heat dulls both flavors.
- This bisque can be made ahead through the stock stage and refrigerated. Add shrimp only when reheating to serve.
Variations
- Use lobster or crayfish shells instead of shrimp for a more luxurious bisque.
- Add a tablespoon of tomato paste for a deeper red color and richer base.
- Float a tiny drizzle of truffle oil on each bowl for an elegant finish.
Ingredients
Directions
Separate from the shrimp and remove the meat, reserving all shells, claws, heads and so forth.
If you wish, devein the tails, then cover and refrigerate.
Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them.
In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them.
Stir slowly but continuously for 5 minutes.
Add the vegetables and tomato purée and cook another 5 minutes, stirring.
Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices.
Add the water, bouillon cube, saffron and herb bouquet.
Return to a simmer and cook, covered, for 1 hour.
Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid.
Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated. ) Bring the stock to a simmer. Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for extra large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional). This rich-tasting bisque has only 90 calories per serving.
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