Shrimp Bisque
Serves 4
Ingredients Amounts
Shrimp 8
Tomatoes, diced 1 14.5 ounce can
yellow onion, diced 1 small
celery, diced 1 stalk
skim milk ¼ cup
sour cream, low fat 1 teaspoon
Basil, minced 1 tablespoon
oil 1 tablespoon
water ½ – 1/3 cup
salt and pepper to taste
Method
Devain shrimp. Set shrimp aside.Place shells in a small sauce pan and simmer in the water until pink. Strain shells out of stock and set stock aside.
Sautee the onions and celery in the oil until soft in a sautee pan over medium heat. Add tomatoes with any juice from them. Reduce heat and simmer 10- 15 minutes. Push tomatoes toward edge of pan. Leaving the center open with the liquid. Place shrimp in a single layer on bottom of pan. Push vegetables over the top and remove from heat. Let sit 5 minutes. Stir in milk, basil and shrimp stock. Let sit 5 more minutes. With an immersion blender, puree until smooth. Add salt and pepper to taste.
Pour into serving dish and top with sour cream.
Serve hot!