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Delicious Shrimp Bisque Recipe
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped onions/Chopped leeks||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Diced potatoes||1 Cup (16 tbs)|
|Unbleached flour||1 Tablespoon|
|Chicken stock/Fish stock||1 Cup (16 tbs)|
|Medium shrimp||12 Ounce, peeled and deveined|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Dried tarragon||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 916 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.4%
Saturated Fat 10.3 g51.6%
Trans Fat 0 g
Cholesterol 563.5 mg
Sodium 1131.7 mg47.2%
Total Carbohydrates 81 g27%
Dietary Fiber 7.1 g28.5%
Sugars 30.3 g
Protein 94 g188.3%
Vitamin A 29.6% Vitamin C 48.6%
Calcium 72.4% Iron 65%
*Based on a 2000 Calorie diet
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir in the potatoes.
Cover with wax paper and microwave on high for 5 to 6 minutes, or until the potatoes are crisp-tender.
Stir in the flour.
Transfer to a blender.
Add the stock and process on medium speed until smooth.
Return the mixture to the casserole.
Leave half of the shrimp whole; cut the rest into 1/2" pieces.
Add the shrimp to the casserole.
Cover with a lid and microwave on high for 2 to 3 minutes, or until the shrimp just begin to turn opaque.
Stir in the milk, tarragon, and nutmeg.
Cover with a lid and microwave on high for 5 to 6 minutes, or until the soup is heated and the shrimp are delicately cooked.