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Shrimp Bisque
Cummulative Rating
Servings
Makes 6 servings.
Difficulty
Medium |
Ingredients
3/4 pound medium shell-on shrimp
1 onion, chopped
1 carrot, peeled and sliced
1 rib celery (with leaves), sliced
1/2 cup dry white wine
1/2 teaspoon black peppercorns
1 bay leaf
1 Tablespoon olive oil
1/4 pound mushrooms, sliced (about 1-1/2 cups)
1/2 green bell pepper, cored, seeded and chopped
1/4 cup chopped scallions
2 Tablespoons chopped parsley
1/4 cup Gluten-Free Pantry flour
1-1/2 cups low-fat milk
1/4 cup gf sour cream
1 Tablespoon fresh lemon juice
Salt & freshly ground white or black pepper
Dash of gf hot sauce |
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Directions
Peel and devein shrimp, reserving shells. Cut shrimp into 3/4" pieces; cover and refrigerate.
In a large heavy saucepan, combine shrimp shells with about half the onions, all the carrots, celery, wine, peppercorns, and bay leaf. Add 3 cups water and simmer over low heat for about 30 minutes.
Strain through a sieve, pressing on solids to extract all of juices; discard solids.
Measure shrimp stock and add water, if necessary, to make 1-1/2 cups; set aside.
In same saucepan, heat oil over medium heat. Add mushrooms, green peppers, scallions, parsley and remaining onions. Cook, stirring, until mushroooms are soft, about 5 minutes. Sprinkle with gf flour and cook, stirring constantly, until flour starts to turn golden, about 2 to 3 minutes. Slowly stir in milk and reserved shrimp stock. Cook, stirring to loosen any flour sticking to bottom of pot, until soup returns to a simmer and thickens, about 5 minutes. Add reserved shrimp and cook until they turn opaque in center, about 2 minutes more. Add sour cream and lemon juice; stir over low heat until heated through. Do not let it come to a boil.
In batches, puree soup in a food processor. Taste and adjust seasonings with salt, pepper and gf hot sauce.
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