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Incredibly Creamy Low-Fat Shrimp Bisque




Source of Recipe


More From The Oregonian FOODday Recipes


Recipe Introduction


Makes 8 servings

It is hard to believe that this thick, creamy, rich-tasting soup is low in fat. I fought for flavor in all the following ways: Shrimp shells make an excellent flavored stock. Rice cooked in the stock from the shrimp is permeated with good shrimp flavor. Onions, a small amount of chili and numerous herbs add complexity and depth of flavor. Pureed rice and shrimp give a rich thickness to the bisque. Dry sherry contributes its own flavor and also acts as a flavor enhancer by dissolving and distributing alcohol-soluble flavors from other food components.




List of Ingredients





1 small to medium onion, chopped (about 1/2 cup)
1 1-inch piece of jalapeno chili, seeded and chopped
1 bay leaf
1 tablespoon mild olive oil or vegetable oil
1/2 teaspoon dried thyme leaves
2 teaspoons seafood-boil seasoning (such as Old Bay)
2 teaspoons salt
5 cups water
1 pound large raw shrimp, in shells (any size will do, but remember they must be peeled)
1/3 cup uncooked rice
About 2 cups low-fat milk
2 tablespoons dry sherry




Recipe





In large saucepan set over medium heat, saute onion, jalapeno and bay leaf in oil over medium heat, stirring frequently, until onions are soft, 3 to 5 minutes. Stir in thyme, seafood-boil seasoning and salt and continue to cook about 1 minute. Add the water and bring to boil. When water is at full rolling boil, add shrimp. For large shrimp, cook 5 minutes from the time that you put shrimp in the water; for medium or small shrimp, 3 to 4 minutes.

Remove shrimp with a slotted spoon into a strainer, but save the cooking water. Rinse shrimp with cold water to stop the cooking. Set aside.

Add rice to reserved cooking water. Bring to a boil and stir well. Cover and cook over low heat 30 to 45 minutes, until rice is very soft. Remove from heat and set aside. Discard bay leaf.

Peel and devein shrimp. Place in food processor. With slotted spoon, transfer 3 large spoonfuls of rice to food processor and puree mixture. Add remaining rice and cooking water in 2 batches, pureeing after each addition. Return pureed mixture to a large saucepan and add enough milk until bisque is of desired consistency. Taste and add salt as needed. Reheat briefly. Stir in sherry. Serve piping hot.