This rich-tasting bisque has only 90 calories per serving. Peter Kump - Prodigy Guest Chefs Cookbook
- 2 lbs fresh shrimp or scampi, lobster or crayfish
- 1 tbsp safflower or virgin olive oil
- 1 leek, cleaned and sliced coarsely
- 1 small carrot, peeled and sliced
- 1 celery stalk, sliced
- 2 shallots, peeled and chopped
- 1 garlic clove, peeled and minced
- 1 tbsp tomato purée
- 1½ cup dry white wine
- 2 quart water
- 1 chicken bouillon cube, crushed
- 1 pinch saffron
Herb bouquet Edit
tie the following in a cheesecloth
- salt and pepper to taste
- 4 tbsp cornstarch
- 4 tbsp non-fat powdered milk
- ½ tsp cognac, armagnac or brandy
- 4 basil leaves, minced
- 1 tsp tarragon, minced
- 1 tbsp 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 extract 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 extra 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).
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