Diet Shrimp Bisque

== Description ==
This rich-tasting bisque has only 90 calories per serving. Peter Kump - Prodigy Guest Chefs Cookbook
== Ingredients ==
* 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 ===
tie the following in a cheesecloth
* ½ tsp thyme
* ½ bay leaf
* 6 fresh parsley stems
=== Bisque ===
* 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
== Directions ==
# 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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Category:Soup Recipes
Category:Armagnac Recipes
Category:Celery Recipes
Category:Brandy Recipes
Category:Chicken Recipes
Category:Carrot Recipes
Category:Cognac Recipes
Category:Crayfish Recipes
Category:Lobster Recipes
Category:Shrimp Recipes
Category:Scampi Recipes
Category:Leek Recipes