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May 2018

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Diet Shrimp Bisque Recipe

Diet Shrimp Bisque recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Diet Shrimp Bisque recipe  PDF


2 lb Fresh shrimp OR
Scampi, Lobster or Crayfish 1 tb Safflower OR
Virgin olive oil 1 Leek
cleaned and amp sliced coarsely 1 sm Carrot peeled and sliced
1 Celery stalk sliced
2 Shallots peeled and chopped
1 Garlic clove
peeled and amp minced 1 tb Tomato puree
1 1/2 c Dry white wine
2 qt Water
1 Chicken bouillon cube
crushed 1 pn Saffron
HERB BOUQUET 1/2 ts Thyme and
1/2 Bay leaf, and
6 Fresh parsley stems
(tied in cheesecloth) FOR THE BISQUE Salt and pepper to taste 4 tb Cornstarch
4 tb Non fat powdered milk
1/2 ts Cognac, Armagnac or brandy
4 Basil leaves minced
1 ts Tarragon, minced
1 tb Minced chives
SEPARATE THE TAIL from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and refrigerate. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them. In a large saucepan, heat the oil over moderate heat, then add the shrimp shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to e tract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and let them cook a bare 2 minutes (for small or medium), or 3 minutes for e tra large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates. Pour the stock into a blender, add the powdered milk
and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional). This rich tasting bisque has only 90 calories per serving.

Diet Shrimp Bisque recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
362 people have voted
Last Reviewed on 2018-05-27



Sunday, May 27 2018 Download & Print Diet Shrimp Bisque recipe  PDF   Tilapia recipes RSS   Thumsb up

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