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Shrimp Bisque Recipe
|Shrimp||1 Pound, cooked, shelled|
|Shallot||1 , minced|
|Celery||1 Tablespoon, finely minced|
|Chicken stock||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Chives||1 Tablespoon, chopped|
Calories 643 Calories from Fat 478
% Daily Value*
Total Fat 54 g83.4%
Saturated Fat 31.6 g157.9%
Trans Fat 0 g
Cholesterol 531.7 mg
Sodium 434.4 mg18.1%
Total Carbohydrates 10 g3.2%
Dietary Fiber 0.41 g1.6%
Sugars 1.5 g
Protein 30 g59.7%
Vitamin A 57.3% Vitamin C 13.5%
Calcium 16.8% Iron 20%
*Based on a 2000 Calorie diet
2. In soup pan, saute in butter the celery and shallots for 2 minutes. Add chicken stock, sherry and lemon juice. Bring to a boil. Reduce heat to medium.
3. Beat egg yolks with cream and paprika. Add 1/2 cup of stock to cream and mix well. Slowly pour cream into soup pan stirring constantly until thickened. Reduce heat to a simmer.
4. Remove about 1/2 cup of the broth and place in blender with about 1/8 of the shrimp. Blend until smooth.
5. Return it to soup pan and stir. Add remainder of shrimp and the chives. Add salt & pepper, to taste. Heat through (approx. 5 minutes) and serve.