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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe in the USA Weekend part of the newspaper recently and thought it looked good. Perfect for the fall and winter months. Ingredients:
1 tablespoon extra virgin olive oil |
1 medium red bell pepper, chopped |
1/2 cup yellow onion, chopped |
1/2 lb medium shrimp, cooked with tails removed and cut in to pieces |
2 cups fat-free half-and-half |
1 cup no-salt-added tomato sauce |
1/4 teaspoon hot sauce (to taste) |
salt & freshly ground black pepper, to taste |
1 teaspoon butter |
1/4 cup fresh parmesan cheese, grated |
Directions:
1. In saucepan, heat olive oil.
2. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally.
3. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper.
4. Bring to a boil, reduce heat and simmer 5 minutes.
5. Add butter.
6. Put 1/2 hot mixture in a blender carefully process at high speed about 10 to 15 seconds, or until no large pieces remain.
7. Transfer bisque into soup bowls.
8. Repeat with remaining mixture.
9. Sprinkle on Parmesan cheese.
10. Optional garnishes: herbs and additional shrimp.
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