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Ingredients
- 2 Tbsp. butter
- 1 sm onion minced
- 2 c. bottled clam juice
- 2 Tbsp. ThickenThin Not/Starch thickener
- 1 lb cooked shrimp divided
- 1/2 tsp dry tarragon
- 2 Tbsp. tomato paste
- 3/4 c. cream mixed with
- 3/4 c. water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Heat butter in a medium soup pot over medium heat. Cook onion 5 min, till softened. Stir in clam juice and bring to a boil. Reduce heat and simmer 10 min. Stir in thickener; whisk till smooth. Separate 8 shrimp; mix the rest in the pot and cook 1 minute, till heated through.
- Puree soup in a blender in batches; return to pot. Whisk in tarragon, tomato paste and cream mix. Bring to a simmer; cook 3 to 4 min for flavors to blend. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp.
- This recipe yields 4 servings.
- Description: "A shortcut shrimp bisque, but rich and full of flavor nonetheless."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 147 | 45% |
| Total Fat 16.71g | 21% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 731mg | 30% |
| Potassium 482mg | 14% |
| Total Carbs 18.97g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.73g | 4% |
| Protein 25.58g | 41% |
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