SHRIMP BISQUE
Servings: 4
Prep time: 0:05:00
Bake/Cook time: 0:30:00
Calories: 342
Fat: 28 grams
Protein: 16 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
2 tablespoons unsalted butter
1 small onion, chopped (about 1/2 cup)
2 tablespoons tomato paste
2 cups bottled clam juice
2 tablespoons ThickenThin
TM Not Starch
1 pound cooked shrimp, shell on, 8 reserved and peeled for
garnish
1 cup cream
1/2 cup water
1 tablespoon dry sherry or brandy (optional)
1 teaspoon fresh tarragon, chopped, with additional whole
leaves for garnish
salt and freshly ground black pepper
dash cayenne pepper (optional)
1. Melt butter in a medium soup pot over medium heat.
Saut onion until softened, about 5 minutes. Add tomato
paste and cook out for 1 minute, stirring frequently. Stir
in clam juice and bring to a boil. Reduce heat and
simmer 10 minutes. Stir in thickener, whisking until
smooth. Add shrimp to pot and cook 30 seconds, just to
heat through slightly.
2. Puree soup in a blender in batches. Strain soup through
a fine mesh sieve back into the pot, pressing firmly onto
the solids to release all liquid. Whisk in cream, water
and sherry (optional). Simmer to allow flavors to blend,
about 3 minutes. Stir in chopped tarragon and season to
taste with salt and pepper. Transfer to bowls; garnish
with remaining shrimp, tarragon leaves and cayenne
pepper (optional).
This shortcut to shrimp bisque is sill rich and full or flavor.
Atkins - Shrimp Bisque
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
Linear Mode
