Ready in 35 minutes
Serves : 8
1 1/2 pound Shrimp; (26 to 30 count), peeled and devained
— Bisque —
1/3 cup Extra Virgin Olive Oil
3 each Garlic; cloves
1/3 cup Onion; – chopped
1/2 cup All-purpose flour
3 cup Low sodium chicken broth
3/4 cup Fresh basil; loosely packed
4 cup Tomato sauce
2 cup Tomato juice
1 cup Half and Half – Non Fat
1 tablespoon Splenda
1/2 teaspoon Salt; to taste
1/2 teaspoon Pepper – white; to taste
1 cup Croutons; – optional
Finely chop basil. Place garlic and onion in food processor.
Blend until finely chopped.
Heat olive oil in large heavy saucepan.
Cook garlic and onions 5 or 6 minutes or until transparent.
Add flour, whisk over low heat 3 to 5 minutes.
Do not allow to brown.
Slowly add chicken broth, whisking to remove any lumps.
Add 1/2 cup basil.
Bring to a boil.
Reduce heat and simmer 8 to 10 minutes.
Whisk in tomato sauce, tomato juice.
Simmer an additional 10 minutes.
Skim froth from top if it forms.
Whisk in cream and bring back to simmer.
Skim froth if any.
Meanwhile steam or sautee shrimp until pink, 3 or 4 minutes.
Place a little of the soup and all but 8 shrimp in a food processor and blend into a paste.
Fold ground shrimp into bisque mixture.
Add Splenda and season with salt and pepper.
Place in bowls.
Float one shrimp on top of each bowl and garnish with croutons and remaining basil.
Note: Can be made with lobster, crab, imatation crab, calamari or combination of any.