Shrimp Bisque

This is one of my recipes while recovering from tongue cancer surgery 200g is a serving. To raise the calorie count use heavy whipping cream instead of half and half. a serving goes from 451kcals to 656Kcals

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the shrimp

Step 2

Save the Shrimp shells for the stock

Step 3

Put Creole and Old bay seasoning on Shrimp and set a side

Step 4

Put butter and oil in 3qt sauce pan

Step 5

Add Celery, onion, garlic and salt

Step 6

When onion get soft and translucent, add all other shrimp stock ingredients.

Step 7

Simmer on low heat for 1 hour

Step 8

Strain the stock from the solids The solids can be thrown away

Step 9

Meltt butter and oil in Soup Pot

Step 10

add onion, and garlic sauté until onions are translucent

Step 11

Add flour to make a Rue. Stir and cook for about 1 minute

Step 12

Add Shrimp stock, Half and Half, and Wine

Step 13

Stir over medium heat until thickened

Step 14

Add tomato paste and other spices

Step 15

Mince Shrimp that were set a side earlier

Step 16

Add minced shrimp to bisque cook for 5 minutes until cooked

Step 17

Bisque can be served at this point or For a smoother bisque blend/puree until smooth Reheat and serve

Step 18

Can be frozen if desired