Shrimp Bisque
Ingredients
The base
-
1
tablespoon
extra-virgin olive oil
-
¼
cup
yellow onion, diced
-
2
cloves
garlic, minced
-
¼
cup
sherry cooking wine
-
½
teaspoon
garlic salt or celery salt
-
¼
teaspoon
ground paprika
-
½
tablespoon
tomato paste
-
1
cup
clam juice or chicken broth
-
½
cup
heavy cream
-
½
cup
water or seafood stock
-
2
tablespoons
unsalted butter
-
to taste
salt
The shrimp
-
½
lb
shrimp, peeled, deveined, and cut into bite size
For serving (optional)
-
1
cup
croutons
-
to taste
freshly chopped parsley
Instructions
- Heat olive oil in a medium soup pot over medium heat and sauté onion and garlic until aromatic and translucent.
- Add sherry, garlic salt, and paprika; stir well, then add tomato paste and clam juice. Cover and simmer for 20 minutes.
- Purée the soup until smooth using a blender or immersion blender.
- Return the soup to the pot and stir in heavy cream, water, and unsalted butter. Add salt to taste.
- Add shrimp and simmer for an additional 5 to 8 minutes until cooked through.
- Serve immediately, topped with croutons and parsley if desired.
Nutrition Facts (estimated)
Servings
3
Calories
333
Total fat
17g
Total carbohydrates
24g
Total protein
18g
Sodium
886mg
Cholesterol
142mg
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