Shrimp Bisque
"A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque. A dollop of reduced-fat sour cream is all you need for a luxurious finish. Make Ahead Tip: Cover and refrigerate for up to 1 day...."
INGREDIENTS
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For the Shrimp Bisque:
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12 ounces shrimp (30-40 per pound) shell-on
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1 onion chopped, divided
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1 carrot peeled and sliced
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1 stalk celery (with leaves) sliced
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1/2 cup dry white wine
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1/2 teaspoon black peppercorns
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1 bay leaf
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3 cups water
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1 tablespoon extra-virgin olive oil
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4 ounces mushrooms wiped clean and sliced (about 1 1/2 cups)
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1/2 green bell pepper, chopped
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1/4 cup chopped scallions
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2 tablespoons chopped fresh parsley
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1/4 cup all-purpose flour
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11/2 cups low-fat milk
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1/4 cup reduced-fat sour cream
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1/4 cup dry sherry
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1 tablespoon lemon juice
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1/4 teaspoon salt
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Freshly ground pepper to taste
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Dash of hot sauce
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