Quick and delicious shrimp bisque recipe
In a 4 quart Dutch oven, combine water, seasoning. Shrimp and celery. Cook uncovered over medium high heat for 5-8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp and set aside.
In medium bowl, whisk together evaporated milk, milk, flour and anchovy paste, stir into liquid in Dutch oven. Cook uncovered over medium heat for 10 minutes stirring occasionally.
Meanwhile, peel shrimp. Chop up half of the shrimp.
Add chopped shrimp to soup and cook 1 to 2 minutes.
Ladle into bowls and top with remaining shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 67 | ||
Calories from Fat: 23 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 9.4mg | 3 % | |
Sodium 207.7mg | 7 % | |
Potassium 220.8mg | 6 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.5g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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