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Diet Shrimp Bisque

 

24

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free
 

Ingredients

2 pounds shrimp
fresh shrimp, scampi, lobster or crayfish
1 tablespoon olive oil, extra-virgin
1 each leeks
cleaned & coarsely
*
1 each carrots
small
1 each celery stalks
2 each shallots
and
*
1 each garlic cloves
&
1 tablespoon tomato purée (passata)
1 ½ cups white wine
dry
*
2 quarts water
*
1 Chicken chicken bouillon cubes
crushed
*
1 pinch saffron threads
*
Herb bouquet, 1/2 ts thyme, and
½ each bay leaves
*
6 each parsley leaves
fresh tied in cheesecloth
*
For the bisque
1 x salt
*
1 x black pepper
to taste
*
4 tablespoons cornstarch
4 tablespoons milk, skim, (non fat) powder
non-fat
½ teaspoon cognac
armagnac or brandy
*
4 each basil
*
1 teaspoon tarragon leaves
minced
1 tablespoon chives
minced

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 31216% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 553mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 99g
Vitamin A 65% Vitamin C 14%
Calcium 16% Iron 41%
* based on a 2,000 calorie diet How is this calculated?

 

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