Shrimp lovers this is for you from my kitchen…
I can literally eat shrimp everyday, I am truly not exaggerating. Shrimp has been my favorite shell fish ever since I was a kid. Only thing that is stopping me from making shrimp everyday is the fact that it’s high in cholesterol. I’ve been doing a lot of internet research about this and have found that many studies prove that high cholesterol in shrimp doesn’t do much harm to our body. Even though it increased people’s bad cholesterol, it also boosted their good cholesterol enough to offset the increase in bad cholesterol.
This is definitely a good news to all the shrimp lovers. Also, it is low in fat and contains fish oils which is good for our heart. However, consuming too much of anything will make us sick. Hence, eat shrimp in moderation and avoid frying it. Instead, grill it or bake it and enjoy it with no guilt.
I try different things with shrimp and I dare to add shrimp to almost everything. So, last time when I had cooked shrimp, I made a bisque out of shrimp. To make it healthy, I had made the bisque without adding the fish stock or chicken stock. I added water instead and finished it off by adding very little fat free cream.
This is a good recipe for anyone who is on diet and wants to enjoy shrimp.
Shrimp Bisque:
Ingredients:
- Shrimp, shelled, vein removed and cooked- 12
- Onion, chopped- 1
- Celery, diced- 2 stalks
- Potato, diced- 1
- Garlic, minced- 1 1/2 tsp
- Thyme, fresh- 2 sprigs
- Parsley chopped- 1 handful
- Ground pepper- 1/4 tsp
- Fat free cream- 1/4 cup
- Olive oil or butter- 1tbsp
- Water- enough to thin down the bisque
- Salt- to taste
Instruction:
- You could use cooked frozen shrimp or uncooked fresh ones.
- If using uncooked shrimp, remove the shells, devein it and wash thoroughly under water.
- Heat a wide cooking pan over medium heat and add olive oil or butter.
- Add chopped onions and little salt, saute till tender.
- Add garlic minced, thyme sprigs, potatoes and celery, cook covered till potatoes turn tender.
- Add shrimp to the cooked veggies and add some water to it and season with ground pepper and salt.
- If using uncooked shrimp, cook the shrimp for few minutes.
- After the shrimp has cooked, transfer the veggies and shrimp to a blender and puree it to a smooth constituency.
- Transfer the pureed shrimp back to the cooking pot placed over medium heat.
- You could add water to thin down the bisque.
- Taste it and if required add salt and ground pepper.
- Add cream and bring it to a simmer.
- Finish it off by garnishing with fresh parsley leaves.
Tips:
- Save the tails of the shrimp and wash it under running water, you could use this to decorate the bisque and the soup bowl.
- Shrimp, shelled, vein removed and cooked- 12
- Onion, chopped- 1
- Celery, diced- 2 stalks
- Potato, diced- 1
- Garlic, minced- 1½ tsp
- Thyme, fresh- 2 sprigs
- Parsley chopped- 1 handful
- Ground pepper- ¼ tsp
- Fat free cream- ¼ cup
- Olive oil or butter- 1tbsp
- Water- enough to thin down the bisque
- Salt- to taste
- You could use cooked frozen shrimp or uncooked fresh ones.
- If using uncooked shrimp, remove the shells, devein it and wash thoroughly under water.
- Heat a wide cooking pan over medium heat and add olive oil or butter.
- Add chopped onions and little salt, saute till tender.
- Add garlic minced, thyme sprigs, potatoes and celery, cook covered till potatoes turn tender.
- Add shrimp to the cooked veggies and add some water to it and season with ground pepper and salt.
- If using uncooked shrimp, cook the shrimp for few minutes.
- After the shrimp has cooked, transfer the veggies and shrimp to a blender and puree it to a smooth constituency.
- Transfer the pureed shrimp back to the cooking pot placed over medium heat.
- You could add water to thin down the bisque.
- Taste it and if required add salt and ground pepper.
- Add cream and bring it to a simmer.
- Finish it off by garnishing with fresh parsley leaves.
