At this time of year, when the weather gets cold, I always think of soup. One of my favorite soups that Erik makes is Shrimp Bisque. A flavorful, creamy soup with chunks of shrimp is a perfect dish to me. And the way Erik makes it the texture is creamy without the use of heavy cream. ( The cream in this recipe is optional and is honestly not necessary) So this version is much easier on your waistline than many other creamy soups. Even my kids like this soup, which is always a plus. Though I have to say that they actually prefer it without the chunks of shrimp in it. (They don’t know what they’re missing…..yet!) So grab yourself a spoon, and some nice crusty bread, and get ready to dive into this soup. It is a great comforting meal for the colder season!
- 2lbs Shrimp (uncooked shell on)
- 4 Cups chicken stock
- 4 Tablespoons Weber Kickin Chicken Seasoning or Mrs. Dash Extra Spicy Seasoning Blend
- 1 large carrot peeled (medium dice)
- 1 medium sweet onion (medium dice)
- 4 cloves garlic (minced)
- 4 Tablespoons Butter
- 4 Roma tomatoes (seeds removed medium dice)
- 4 Tablespoons Dry Sherry
- ½ Cup half and half or heavy cream (optional)
- Peel and devein the shrimp reserving the shells. Cut the shrimp into bite sized pieces. Depending on the size you choose, each individual shrimp will yield 3-4 little pieces.
- Put the shells into a medium sauce pot add the chicken stock, spice blend and bring it to a boil. Reduce the heat to low and simmer covered for 5-10 minutes. When finished pour through a fine mesh sieve and set aside.
- In a 4 quart saucepan sauté the carrot, onion, and garlic in the butter over low to medium heat for 8-10 minutes until the carrots are soft and the onions are translucent but not caramelized. Add the tomatoes and strained stock and cook for 10 minutes more at a medium simmer until the tomatoes are cooked through. Add ½ of the chopped shrimp and cook until opaque, 2-3 minutes. Remove from the heat and blend in batches in a blender until smooth or process with a stick blender. Return to the stove over medium heat and add the remaining shrimp, cream (optional), and Dry Sherry, heating until the shrimp are opaque, approximately 2 minutes. Can be served immediately
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