Shrimp Bisque - 12g Carbs, 1g Fiber
From: EatingWell - March/April 1996, The EatingWell Diabetes Cookbook (2005)
A broth made from shrimp shells, wine and aromatic vegetables makes
a richly flavored base for this bisque. A dollop of reduced-fat sour
cream is all you need for a luxurious finish.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated
fat | Low sodium | Heart healthy | Healthy weight
Active Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Serving Size: 1 cup each
12 oz shrimp (30-40 per lb), shell-on
1 onion, chopped, divided
1 carrot, peeled and sliced
1 stalk celery (with leaves), sliced
1/2 cup dry white wine
1/2 tsp black peppercorns
1 bay leaf
3 cups water
1 Tbsp extra-virgin olive oil
4 oz mushrooms, wiped clean and sliced (about 1 1/2 cups)
1/2 green bell pepper, chopped
1/4 cup chopped scallions
2 Tbsp chopped fresh parsley
1/4 cup all-purpose flour
1 1/2 cups low-fat milk
1/4 cup reduced-fat sour cream
1/4 cup dry sherry
1 Tbsp lemon juice
1/4 tsp salt
Freshly ground pepper to taste
Dash of hot sauce
Peel and devein shrimp, reserving the shells. Cut the shrimp into
3/4-inch pieces; cover and refrigerate.
Combine the shrimp shells with about half the onion, all the carrot,
celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add
water and simmer over low heat for about 30 minutes. Strain through a
sieve, pressing on the solids to extract all the juices; discard the
solids. Measure the shrimp stock and add water, if necessary, to make
1 1/2 cups.
Heat oil in the same pan over medium heat. Add mushrooms, bell pepper,
scallions, parsley and the remaining onion. Cook, stirring, until the
mushrooms are soft, about 5 minutes. Sprinkle with flour and cook,
stirring constantly, until it starts to turn golden, 2 to 3 minutes.
Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any
flour sticking to the bottom of the pot, until the soup returns to a
simmer and thickens, about 5 minutes. Add the reserved shrimp and cook
until they turn opaque in the center, about 2 minutes more. Add sour
cream, sherry and lemon juice; stir over low heat until heated through;
do not let it come to a boil. Taste and adjust seasonings with salt,
pepper and hot sauce.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Servings: 6
Serving Size: 1 cup each
Nutrition per Serving:
163 Calories, 5g Fat, 2g Sat, 2g Mono, 92mg cholesterol, 13g Protein,
12g Carbs, 1g Fiber, 241mg Sodium, 255mg Potassium
Nutrition Bonus: Selenium (30% daily value), Vitamin A (26% dv),
Vitamin C (24% dv)
Carbohydrate Servings: 1
Exchanges: 1 starch, 2 very lean meat, 1 fat
User Reviews - -
Reviews for Shrimp Bisque
02/01/2011 - cnpark_61's - Recommends this recipe
Great dish and so EASY!
I made this dish last night, and it turned out beautifully! From
the very beginning, the smells coming from the pot were making my
mouth water. I did add a bit more flour in the end to thicken it
up, but the flavor was amazing. Even my picky-eater boyfriend
really liked it. Chopping the veggies was the most tedious part,
but not a big deal at all. Will make again!
10/23/2010 - Anonymous
Pretty good for being low cal. Used 1% milk and chanterelles for
the mushrooms. Had shrimp shells in the freezer and added them to
the shells from the shrimp for the recipe, so the soup base was
very flavorful. Used a bit more sherry, too. Will make it again!
01/10/2010 - Phrases1 -
Ina Garten uses leeks and garlic and shellfish stock so clam juice
might make it better than just water.
