Diet Shrimp Bisque
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Scan day: 03 March 2014 UTC
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Description: Low-fat recipe using shallots, leek, and wine. May also be made with lobster or crayfish for variation.
RecipeSource: Diet Shrimp Bisque RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * DIET SHRIMP BISQUE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood Soups Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Fresh shrimp -- -ÿÿ -Scampi, Lobster or Crayfish 1 tb Safflower -- -ÿÿ -Virgin olive oil 1 Leek - cleaned & sliced coarsely 1 sm Carrot -- peeled and sliced 1 Celery stalk -- sliced 2 Shallots -- peeled and chopped 1 Garlic clove - peeled & minced 1 tb Tomato puree 1 1/2 c Dry white wine 2 qt Water 1 Chicken bouillon cube - crushed 1 pn Saffron -----HERB BOUQUET----- 1/2 ts Thyme -- and 1/2 Bay leaf, and 6 Fresh parsley stems -(tied in cheesecloth) -----FOR THE BISQUE----- Salt and pepper to taste 4 tb Cornstarch 4 tb Non-fat powdered milk 1/2 ts Cognac, Armagnac or brandy 4 Basil leaves -- minced 1 t Tarragon, minced 1 tb Minced chives SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the sauc
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |