Velvety Shrimp Bisque
A sophisticated, velvety-smooth appetizer for special occasions, or to make any day a little special.
Ingredients
3 tbsp butter
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.
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