Fresh Shrimp Bisque

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
2 tablespoons all-purpose flour
2 cups Fish Stock or low-sodium chicken broth
1 can (14½ ounces) low-sodium whole tomatoes, drained and chopped (1 cup)
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried marjoram
1/8 teaspoon ground nutmeg
1 pound medium-size shrimp, shelled, deveined, and cut into ½-inch pieces
1 cup low-fat (1% milkfat) milk
1 cup heavy cream (or low-fat milk)
1/2 teaspoon salt
2 tablespoons fresh lemon juice
Sprigs of fresh marjoram (optional)

Preparation

(1) In a large saucepan, heat the butter and oil over moderately high heat. Stir in the onion, celery, and carrot and saute for 5 minutes or until tender. Add the flour and cook, stirring constantly, until bubbly. Stir in the stock, tomatoes, wine, bay leaf, marjoram, and nutmeg and bring to a boil. Lower heat and simmer, covered for 15 minutes, then discard the bay leaf. Set aside and allow to cool slightly.

(2) In a food processor or blender, puree the soup, in batches if necessary, for 45 seconds or until smooth. Return the soup to the saucepan. Add the shrimp and cook, uncovered, over moderate heat for 2 minutes. Reduce heat to medium and blend in the milk and cream, and cook 2 minutes longer (do not allow soup to boil) or just until the soup is heated through and the shrimp are firm and pink. Remove from the heat and season with the salt and lemon juice. Garnish with sprigs of marjoram is you wish. Makes six-1 cup servings.

Suggestions:
Serve this luscious bisque as an elegant beginning for any dinner.
For a special occasion or holiday lunch, serve a hot bowl of Shrimp Bisque, with a fresh garden salad and warm French bread.

This recipe and photo are courtesy of Reader’s Digest, Down Home Cooking.