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 ThickenThinTM 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
This shortcut to shrimp bisque is sill rich and full or flavor.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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