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Shrimp Bisque Recipe
|Small shrimp||1 Pound, shelled (Fresh Or Frozen)|
|Finely diced onion||1 Cup (16 tbs)|
|Shredded peeled apple||1 Cup (16 tbs)|
|Butter/Vegetable oil||2 Tablespoon|
|Unbleached white flour||1 Tablespoon|
|Water/Vegetable stock||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Lemon peel||2 Inch|
|Curry powder||1⁄4 Teaspoon|
|Chopped fresh dill/1/3 teaspoon dried||1 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Dry white wine||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Thin lemon slices||3|
Calories 499 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 8.6 g42.9%
Trans Fat 0 g
Cholesterol 210.9 mg
Sodium 316.6 mg13.2%
Total Carbohydrates 54 g17.9%
Dietary Fiber 1.7 g6.7%
Sugars 4.8 g
Protein 26 g51.2%
Vitamin A 14.6% Vitamin C 18.5%
Calcium 13.7% Iron 18.2%
*Based on a 2000 Calorie diet
In a covered saucepan, saute the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
Sprinkle in the flour and cook, stirring, for a minute or two.
Then stir in the water or stock, lemon juice, lemon peel, curry powder, dill, salt, white pepper, and wine.
Simmer, covered, for about 5 minutes, until the mixture thickens slightly.
Add the shrimp and the half-and-half, and simmer gendy just until the shrimp turn pink.
Be careful not to overcook the shrimp or they will become tough.
Remove the lemon peel.
In a blender or food processor, puree about one third of the soup and then return it to the pot.
Serve immediately, garnished with shrimp.