This easy shrimp bisque recipe requires few ingredients. The soup is delicious when served with crackers or bread.
Ingredients:
- 1 lb uncooked, peeled shrimp, any size
- 3 cups milk
- 1/2 cup sour cream
- 2 large tomatoes, diced
- 1 stalk celery, chopped into 1/2 inch segments
- 3 tablespoons flour
- 3 tablespoons butter
- cilantro
- salt & pepper
Directions:
- Take one half of the shrimp and cut into bite size pieces, or leave whole if they are small, and set aside the rest. Cut the tomatoes into chunks, and chop the celery.
- Make a roux by melting butter in a large pot (the same pot you will use to make the soup) over medium heat, and add flour. stir in about two cups of milk, a little at a time, and continue stirring until you have a blended, soupy texture. Reduce heat to low.
- Take the other half of the shrimp, and puree in a blender along with a few leaves of cilantro, the remaining cup of milk, and sour cream. Add this blend to the pot with the roux, and increase heat to medium.
- Add cut shrimp, tomatoes, and celery to the pot, along with a little salt and pepper.
- Let cook for about 5 minutes over medium heat, until celery and tomato begin to soften, and the shrimp cook, stirring occasionally. The shrimp blend will also cook as the soup begins to bubble. Stir in additional salt and pepper to taste, if necessary (about 1 teaspoon salt should be about right). Garnish with cilantro, and serve.
Alternatives:
Chopped onion may also be used, along with the other vegetables. Chop the onion with the tomato, celery, and shrimp, and add to the pot at the same time. A cup of lump crab meat or lobster makes the recipe a delicious seafood bisque, and fish may also be added. For a thicker soup, use more flour or less milk, and for a runnier soup, you may use less flour or leave the roux out entirely, using only milk.
For a low calorie version, use chicken stock, clam juice, or clamato instead of milk, and leave out the sour cream and roux. Fish, such as mahi mahi is delicious when chicken stock or clam juice is used instead of milk, and when olive oil is added to this alternative, a simple bouillabaisse is formed. Clams and muscles are also good in this version, as are chunks of potato. But the most important part of all of these recipes is the combination of shrimp, tomatoes, and celery, which when added to anything, result in a delectable seafood dish. The basic recipe for shrimp bisque is truly easy to prepare.
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