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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1174g)|
|Recipe Makes: 8|
|Calories from Fat: 124 (22%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 129.1mg||40 %|
|Sodium 5324.8mg||184 %|
|Potassium 3336.2mg||88 %|
|Total Carbohydrate 81.5g||24 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 66.5g|
|Protein 35.2g||50 %|
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: 556
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