Shrimp Bisque

Serves 4 at 3 pts each - double this one - leftovers are excellent!!!

3/4 lb medium shrimp (peeled and deveined, reserve the shells)
3 cups reduced sodium chicken or vegetalbe broth or 3 (8 ounce) bottles clam juice
2 1/2 cups water
2 tsp unsalted butter
2 shallots, chopped
1/4 cup long grain white rice
1 TBS tomato paste
1/4 tsp salt
pinch cayenne
3 TBS dry sherry (optional)

1. Combine the shrimp shells, broth and water in a large saucepan, bring to a boil. Reduce the heat and simmer until the flavors are blended, about 10 minutes. Strain the broth mixture through a fine sieve into a bowl, discard the shells and set the broth aside.

2. Meanwhile, melt the butter in another large saucepan over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Stir in the reserved broth mixture, the rice and tomatoe paste, bring to a boil. Reduce the heat and simmer unil the rice is tender, about 20 minutes.

3. Stir in the shrimp, salt, and cayenne, cook unil the shrimp are just opaque in the center, about 3 minutes. Transfer 8 of the shrimp to a cutting board, chop and set aside. LEt the soup cool about 5 minutes.

4. Pour the soup in batches into a blender and puree. Return the soup to the pan, stir in the sherry (if using) and simmer until heated through. Serve the soup sprinkled with the reserved shrimp.

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