Velvety Shrimp Bisque

33 min
8 cups (16 servings)
$1.30/serving

A sophisticated, velvety-smooth appetizer for special occasions, or to make any day a little special.

Ingredients

3 tbsp butter

1 tspHerb & Garlic Dip Mix

1 can (14 oz/398 ml) diced tomatoes

1 large potato, peeled and cubed

2 bottles (8 oz/240 ml) clam juice, or 2 — (10 oz/284 ml) cans clam nectar

1 ¹⁄₂ cups water

2 - 3 tsp3 Onion Dip Mix

1 - 2 tsp Spinach Dip Mix

1 tsp grated orange peel

2 cups baby shrimp

¹⁄₂ cup heavy cream

Preparation

Melt butter in Multipurpose Pot over medium heat. Add Herb & Garlic Dip Mix and sauté for 30 seconds, until fragrant. Stir in tomatoes, potato, clam juice, water, 3 Onion Dip Mix, Spinach Dip Mix and orange peel.
Cover and bring to a boil, then reduce heat and simmer for 10-15 minutes, until potatoes are very soft. Add shrimp. Bring to a boil, stirring often. Cover and reduce heat. Simmer for 5 minutes, until shrimp is warm.
Purée soup in a blender, then stir back into pot. Add cream and simmer until warm. Ladle into soup bowls or dish up in verrines.

Nutritional Information

Per serving: Calories 110, Fat 7 g (Saturated 3.5 g, Trans 0 g), Cholesterol 450 mg, Sodium 150 mg, Carbohydrate 7 g (Fibre 1 g, Sugars 1 g), Protein 5 g.

Tips

Chef Tip: For a great garnish, skewer baby shrimp on mini bamboo skewers and serve on the side.

Shop This Recipe

Herb & Garlic Dip Mix

3 Onion Dip Mix

Multipurpose Pot - 12 Cup