Low carb bisque with a delightful flavor."My first attempt at making bisque and it was delicious!! Straight forward uncomplicated instructions that a novice like me could follow and produce a great dish. I did substitute the half and half with heavy cream, and saugtedthe shrimp with chopped jalapenos." - hamila01
Yield: 8 Ready in 35 minutes
favorite of 373 people 201 people want to try
Verified by stevemur
|1 1/2 poundShrimp; (26 to 30 count), peeled and devained|
|-- Bisque --|
|1/3 cupExtra Virgin Olive Oil|
|3 eachGarlic; cloves|
|1/3 cupOnion; - chopped|
|1/2 cupAll-purpose flour|
|3 cupLow sodium chicken broth|
|3/4 cupFresh basil; loosely packed|
|4 cupTomato sauce|
|2 cupTomato juice|
|1 cupHalf and Half - Non Fat|
|1/2 teaspoonSalt; to taste|
|1/2 teaspoonPepper - white; to taste|
|1 cupCroutons; - optional|
Shrimp Bisque Preparation
Finely chop basil. Place garlic and onion in food processor. Blend until finely chopped. Heat olive oil in large heavy saucepan. Cook garlic and onions 5 or 6 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not allow to brown. Slowly add chicken broth, whisking to remove any lumps. Add 1/2 cup basil. Bring to a boil. Reduce heat and simmer 8 to 10 minutes. Whisk in tomato sauce, tomato juice. Simmer an additional 10 minutes. Skim froth from top if it forms. Whisk in cream and bring back to simmer. Skim froth if any.
Meanwhile steam or sautee shrimp until pink, 3 or 4 minutes. Place a little of the soup and all but 8 shrimp in a food processor and blend into a paste. Fold ground shrimp into bisque mixture. Add Splenda and season with salt and pepper. Place in bowls. Float one shrimp on top of each bowl and garnish with croutons and remaining basil.
Note: Can be made with lobster, crab, imatation crab, calamari or combination of any.
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